This Italian pasta Spinach Soup direction is fast and simple to form and then delicious and comforting.

One of the most reasons i like this soup is as a result of it uses my favorite whole wheat food within the world, created by DeLallo. i like it as a result of it’s licitly delicious, as hostile most different wholemeal pastas I’ve tried, that appear to fall within the good-for-you-but-not-so-tasty class. these items = awful.  And I’m particularly keen on this explicit whole wheat pasta, that I invariably keep furnished  within the storeroom for fast soups and sides.Italian pasta Spinach Soup direction three

I’m conjointly a friend of this direction as a result of it’s packed jam-packed with contemporary spinach.  (Or, you'll conjointly use contemporary kale or collards during this direction.)  Honestly, I sneak some handfuls of spinach into close to any soup I create today, since it’s such a straightforward thanks to add additional greens (that have such a light flavor) to my meal.

And after all, I conjointly love this one as a result of it all comes along simply in concerning half-hour. simply saute your veggies, then let everything simmer till the food is hard and prepared to go……and then voila!  This heat, comforting, and fully delicious bowl of soup are yours to relish. i prefer loading mine up with millions of Parmesan (and crushed red pepper, that I lost adding within the ikon here). however be at liberty to high yours with no matter sounds sensible.

Enjoy, friends!


  • 2 tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, peeled and minced
  • 6 cups chicken or vegetable stock
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 4 cups loosely-packed spinach
  • salt and black pepper
  • optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes


  1. Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
  2. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed.  (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)
  3. Serve warm, garnished with your desired topping

Recipe From : Gimme Some Oven

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