Italian orzo spinach soup is simple to make, full of classic flavors and comfortable. Orzo soup is very healthy soup. Orzo is an excellent way of different vitamins and carbohydrate. Orzo is a full powerhouse for our body.
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Orzo is the Italian word which is used for barley. In Italy word orzo can, of course, refer to the grain itself, but might also describe a beverage made from roasted barley. Orzo is almost used for pasta in many places of the world. Orzo pasta is also called rising in many areas. Its small amount used to makes it a valuable addition to soups and stews. It can also be used as a pilaf in much the same way that rice could be.
Mostly orzo used in soup. It can be used in pilaf and Greeks have many pilaf recipes which are primarily used orzo pasta. This pasta is very strictly connected to couscous, Middle Eastern food made by peeling wheat dough into small pieces and can be used multiple dishes. Rice, barley and other grains can also make suitable replacements or additions, particularly for cooks looking to change the quality of the resulting dish.
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Basic appearance and taste of Orzo
Mostly orzo pasta is made with semolina flour, which many cooks designate as a slightly hard material. Semolina is usually manufactured from the thicker parts of the wheat berry, which gives it something of a firm mouthful and also helps it hold its shape during sautéing. Orzo becomes rubberier but usually maintains its nature and determination.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
- 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 Delallo whole wheat orzo 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
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In a large skittle, heat oil over medium-high heat. Add onion and cooked for 4 minutes, until soft. Add carrots, celery, and garlic and baked for additional 3 minutes. Add chicken stock, tomatoes, orzo, thyme, oregano and rosemary to the skittle, toss to combine. Bring soup to a boil, stirring occasionally. Reduce the heat to medium-low and cooked for 10 minutes. Stirring occasionally, until the pasta is all done.
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Add spinach and cook for 1 to 2 minutes until it is slightly green and wilted. Season with salt and black pepper to taste if needed. Serve warm and enjoy!