My husband isn't usually a huge fan of soups. When we were first married he would always respond to my question "Should we try to make some ______ soup for dinner tonight?" with a resounding "Ugh. No...I don't really like soup". That left me with little options as far as soup is concerned. However, since I'm a soup lover, over the years I've weaseled in a soup here and there. Now when I ask him about soup, his response is generally "Yeah, we can try it." He even asked me to make this particular soup a second time already! I'm okay with that. :)
*My husband noted that this soup would be really good with some Italian sausage thrown in, too. So if you have some and try it, let me know how you like it!
2 Tbsp. olive oil
1 small onion, diced
1 c. carrots, diced
2 stalks celery, diced
5 garlic cloves, minced
3 1/2 c. chicken or vegetable stock
1 can fire-roasted tomatoes
1 c. orzo pasta, uncooked
2 handfuls fresh spinach
splash of heavy cream, optional
1 tsp. Italian seasoning
salt & pepper, to taste
Heat the oil in a large stock pot or dutch oven.
Saute onion for a minute or two.
Add carrots, celery, and garlic.
Season with salt & pepper.
Saute until celery is beginning to look translucent.
Add the stock and tomatoes.
Bring to boil.
Turn heat down and simmer 8-10 minutes.
Add cream, if using.
Stir in spinach.
Cook until wilted (1-2 minutes)
We served our soup with a slice of homemade Dutch Oven Artisan Bread. It was pretty tasty. :)