Description
This delightful Easy Italian Spinach Orzo Soup comes together in no time, making it perfect for busy weeknights or a cozy weekend lunch.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, finely chopped
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 cups low-sodium vegetable broth *
- 3 cups water
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 Tablespoons nutritional yeast
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried basil (+/-)
- 2 teaspoons dried oregano (+/-)
- ½ teaspoon regular chili powder (+/-) *
- ¼ to 1 teaspoon sea salt (+/-)
- Pinch to ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 2 to 3 cups cooked orzo pasta *
- 3 to 4 cups (lightly packed) chopped baby spinach *
Serving Ideas:
- Sprinkle Vegan Parmesan Cheese
Instructions
- Boil the orzo pasta according to package directions, drain and rinse with cold water, set aside.
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large stockpot, sauté the chopped onions for 7 to 9 minutes over medium-high heat or until perfectly tender. Add a splash of water to prevent sticking/burning if needed.
- Add the minced garlic and tomato paste to the pot, continue to sauté over medium-high heat for 1 minute.
- Next add all the remaining Base Ingredients (except the baking soda) and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer, add the baking soda, stir well. Simmer for 5 minutes.
- Then add all the Other Ingredients (see blog post on orzo pasta), stir well, simmer for 5 minutes.
- Top individual servings with a sprinkle of Vegan Parmesan Cheese, enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 (makes 8 cups)