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Spinach and orzo soup recipe

Spinach and orzo soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Spinach soup

Baby spinach leaves, orzo pasta, chicken stock, scallions and carrots are all you need to make this flavourful soup. Top with freshly grated Parmesan cheese.

6 people made this

IngredientsServes: 6

  • 2 1/2 tablespoons butter
  • 60g chopped carrots
  • 60g chopped scallion
  • 1 clove garlic, minced
  • 1.5L chicken stock
  • 100g orzo pasta or rice
  • 280g baby spinach leaves, torn or chopped
  • salt and ground black pepper to taste

MethodPrep:10min ›Cook:8min ›Ready in:18min

  1. Melt butter in a pot over medium heat. Add carrots, scallion and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken stock; bring to the boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

by anniegolden

Good, fast, easy and low in calories. I used fresh spinach, increased the carrots and added about 1 tsp. of sugar, 1/2 tsp. of vinegar and 1/4 tsp. of thyme leaves. Will make again for sure.-19 Oct 2018


Recipe: Orzo Spinach Soup

I love whipping up soup on a Sunday afternoon and this orzo spinach soup is a new favourite. It takes no time at all to make but is both healthy and delicious. This soup is vegan friendly as well, and makes for an excellent winter warming meal.

I tweaked a recipe I found on Damn Delicious


Italian Spinach, Orzo, and Meatball Soup

When you are walking around Trader Joe&rsquos, and someone hands you a party sized mini meatball with barbecue sauce, and it&rsquos delicious, and the bags of meatballs are literally RIGHT THERE&hellip. you&rsquore going to buy them. You cannot possibly resist.

I was a victim of this same mini meatball attack one year ago. The meatballs have been in our freezer ever since. (Let the record show that I also make a mean from-scratch meatball, which is why I haven&rsquot used said frozen meatballs). I wasn&rsquot about to let them go to waste.

I had orzo leftover from making manestra a gazillion years ago, and a big bag of vegetable scraps in my freezer with which to make stock. This, coupled with the fact that I had a ton of Olivia&rsquos Organic spinach about to bite the dust, prompted the birth of this soup.

I love making meals out of leftover things I have around the house. They are usually a risk, since they are unplanned and very frequently completely made up on the spot. I&rsquove had a few go terribly. This soup, however, came out DELICIOUS! And, the fact that I made it out of leftover ingredients made it seem like it was completely free (even though I know it&rsquos not)! It&rsquos like getting a tax return. Not exactly &ldquofree&rdquo per se&hellip but you get the idea.

Plus, it&rsquos a one-pot meal. Plus, it takes only 30 minutes to make. PLUS, you can make it ahead of time. AND, you can freeze the leftovers. Boom.

Eating healthy is more expensive than not eating healthy. That&rsquos one of the reasons why so many people do not eat healthy, fresh, whole foods. But if you plan your meals carefully and make sure to reduce your food waste to close to zero by making things like this soup out of leftover ingredients, you can definitely eat well on a budget.

Back to the soup. It&rsquos comforting, healthy, and light. The balance between beef (meatballs), whole grains (orzo), and vegetables (tons o&rsquo spinach) makes for a well-rounded, soul satisfying meal. It&rsquos a lot like Italian wedding soup, which also has meatballs and greens.

Fun fact: did you know that Italian wedding soup comes from a mistranslation of an Italian phrase that means &ldquomarried soup,&rdquo meaning that greens and meat are &ldquomarried&rdquo together into the soup?

I hope you enjoy this lighter, healthier recipe amongst the heavier holiday meals of this week. Speaking of which-try using leftover turkey from Thanksgiving as a substitute for the meatballs! Or, any other kind of leftover meat. Use those leftovers- remember, it&rsquos like a free meal! :-)

Weekend Prep: If making meatballs from scratch, make sure to have them done and cooked ahead of time. Also, you can make the soup completely but don&rsquot add the spinach just yet. When serving, reheat and add spinach to wilt in just before serving. If taking to work, bring a small amount of spinach to add to the soup after microwaving (by the way, this is a great trick to eating more veggies at work and works with many different kinds of soups!).


Spinach Tomato Orzo Soup

Here’s a quick and easy dinner idea for those busy weeknights. This spinach and orzo soup can be made vegetarian by using vegetable instead of chicken stock and is so easy. Your just 6 ingredients away from “real fast food” that’s actually nutritious and filling. If you want to add meat to this dish, chopped boneless skinless chicken breast, or Italian chicken sausage would be a great addition. I used chopped Italian tomatoes in this soup that have added oregano, basil and garlic as a time saver. If you only have chopped canned tomatoes on hand, just add one teaspoon each dried oregano and basil, and an additional clove of garlic.

1 Picture

When chicken soup sounds really good

Today was — to put it mildly — not a great day for news. Gotta love a news cycle where the most hopeful thing you hear is that Tom Petty might not be quite dead yet. Jesus Christ, people. WTF.

Pretty much all the time, and especially at this moment, I’m grateful for the high number of chicken soup types in the world. Chicken noodle. Matzo Ball. Tom Yum Kai. Don’t even get me started.

Up today, a quick and easy take on the classic Greek lemony chicken soup Avgolemono. This is one of those recipes that will make you believe in magic. Six ingredients and twenty minutes come together into something much greater than the sum of their parts. Don’t ask. Just do it.


Directions:

Step 1: Heat 1 tbsp of olive oil with your Dutch oven then add the garlic and onion. Saute for about 1 minute then add the carrots.

Step 2: Give the ingredients a quick stir then add the vegetable stock, tomatoes, white beans and orzo.

Step 3: Give it a quick stir then season with thyme, oregano, and rosemary. Bring everything to a boil. Let it simmer for about 10-15 minutes or until the beans and orzo are cooked.

Step 4: Add salt and pepper to taste then blanch the spinach leaves by placing them on top of the broth.

Step 5: Serve and enjoy!

  • You can add lemon juice in place of the tomatoes in case you don’t have any. Tomato sauce can work as well.
  • You can add some tofu or mushrooms to the soup too.
  • Can be served with crusty bread

How to Make Vegetable Orzo Soup

First, chop and dice your veggies. Heat olive oil in a large pot over medium-low heat. Add onions, celery, carrots, and bell pepper. Cook for 7-8 minutes, stirring occasionally. Add garlic and oregano and cook for 1 minute.

Add diced tomatoes, broth, orzo, cannellini beans, and bring to a boil, stirring occasionally. Once boiling, reduce heat to low and simmer for 8-10 minutes, or until the orzo is al dente.

Stir in lemon juice and parsley. Season with salt and pepper to taste. Serve in individual bowls and garnish with more parsley. Enjoy!


Making Sausage Orzo Soup is pretty easy and quick. It comes together in just 20 minutes and you need only one pot to make it. Start with caramelising the Onion and garlic in oil. Break sausage to small chunks and brown along with onion and garlic. We are talking about big flavours here and frying onion, garlic in oil, and brown the sausage are what will give you flavours.

Browning and caramelizing the sausage helps to release flavourful oil to the pan. Once the browning is done, just dump all the ingredients to the pan except Spinach and let it cook till the pasta is done. Then add the spinach and let it soften. Tada!! it is done.

But wait! What's comfort food without cheese or cream. Well, you are not going to miss your favorite creamy Chicken soup because I have taken care of that. Add a couple of tablespoons of cream and sprinkle a handful of parmesan cheese at the end before serving.


Yes! Orzo is a great option to swap rice if you want to change things up. Here the mushroom orzo is prepared in a very similar way to the Italian risotto except that it is a pasta dish!

For example, in this mushroom wild rice soup, you could easily replace it with orzo and adjust the cooking time. Have fun with it!


Chicken Soup with Orzo and Spinach CLINTON KELLY

You can now make Clinton’s famous Chicken Soup!

ingredients
CHICKEN SOUP BASE:
3 pounds chicken wings
2 carrots (peeled, cut into 3-inch pieces)
1 yellow onion (peeled, quartered)
2 cinnamon sticks
1 (3-inch) piece of ginger (peeled)
2 tablespoons Kosher salt
2 teaspoons black peppercorns
1 large orange (zest peeled into strips, juiced)
2 cups fresh spinach
1 red fresno chile (thinly sliced into rings)
cilantro (roughly chopped, to garnish)
POACHED CHICKEN:
4 chicken breasts (boneless, skinless)
1 tablespoon Kosher salt
2 teaspoons black peppercorns
ORZO:
1 pound orzo pasta
1 tablespoon olive oil
Kosher salt (to taste)

directions
For the Chicken Soup Base: In a large Dutch oven or heavy-bottomed pot, add the chicken wings, carrots, onion, cinnamon sticks, ginger, salt, orange zest and juice and cover with water. Bring to a boil and reduce to a simmer. Continue to cook, uncovered, until the liquid has reduced by half and the water is flavorful, about 1 1/2 to 2 hours.
Strain and discard the solids. Place stock into a fat separator and strain back into the Dutch oven, discarding all of the fat. Place soup over low heat and re-season with salt and pepper if necessary.
For the Poached Chicken: Place the chicken in a large Dutch oven and cover with water. Add salt and black peppercorns and bring to a light simmer over medium heat. Once liquid starts to simmer, reduce to low-heat and cook until the juices run clear once pierced in the meatiest part, about 10-12 minutes. Remove chicken to a bowl and allow to cool. Once cool enough to handle, shred and set aside.
For the Orzo: Bring a large pot of salted water to a boil and cook the orzo 2 minutes less than the package directions indicate. Drain and remove to a large bowl. Toss with olive oil and set aside.
To Assemble: Divide the orzo evenly amongst soup bowls. Top orzo with desired amount of shredded chicken, spinach, cilantro and fresno slices. Ladle broth into each bowl and serve!
Tip: If you do not have a fat separator, allow to soup to come to room temperature and refrigerate overnight. The next day, scrape and discard the hardened fat off the top of the soup. Reheat and assemble soup!