Creamy Tomato Spinach Orzo Soup

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  • 2 TBSP ghee or olive oil
  • 1 LG sweet onion (finely diced)
  • 3 cloves garlic (minced)
  • 2 MED carrots (peeled and diced)
  • 2 MED celery stalks (peeled and diced)
  • 1 MED red bell bepper (finely diced)
  • 8-10 C chicken stock
  • 28 OZ canned crushed tomatoes
  • 1 TSP dried basil
  • 1 TSP dried oregano
  • 1 TBS dried parsley
  • 2 bay leaves
  • 8 OZ orzo pasta
  • Salt and pepper to taste
  • 1 C heavy cream
  • ½ C parmesan cheese
  • 2 C fresh baby spinach
  1. In a stock pot add the ghee, onions, and celery.
  2. Cook the veggies over medium heat until the onions and celery become translucent, about 5-6 minutes.
  3. Add the carrots and cook for about ten minutes.
  4. Add the garlic and cook another minute.
  5. Add the chicken-less stock and canned tomatoes and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
  6. Add the orzo and bring back to a boil. Cook for 5 minutes.
  7. Add the spinach, heavy cream and parmesan cheese, simmer until the soup is evenly warmed.
  8. Add salt and pepper to taste.

Yields 6 servings.

https://www.sweetrecipeas.com/2020/03/17/creamy-tomato-spinach-orzo-soup/