In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.
Add the diced carrots and celery, then add minced garlic. Stir to combine, then cook, stirring occasionally for another 3-4 minutes.
Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the soup cook on a low simmer, uncovered, for 10-12 minutes. When done, pasta should be al dente. Stir soup occasionally, scraping the bottom, to make sure pasta doesn't stick to the pot.
Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes.
Taste test soup. Season with salt and pepper, then ladle soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve and enjoy!
Nutrition Facts
Italian Orzo and Spinach Soup
Amount Per Serving (1 serving)
Calories 329Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 574mg25%
Potassium 598mg17%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 8g9%
Protein 14g28%
Vitamin A 5820IU116%
Vitamin C 10.9mg13%
Calcium 130mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.