Italian Orzo Soup
*3 Tbs. Olive Oil
*1 lb. Ground Pork (you could use ground chicken or turkey)
*1 small yellow onion, peeled and diced
*1 cup diced carrots
*1 cup diced celery
*6 cloves garlic, peeled and minced
*6 cups chicken or vegetable stock
*1 (14-ounce) can fire-roasted diced tomatoes
*1 1/2 cups (about 8 ounces) orzo pasta
*2-3 tsp. dried thyme
*2-3 tsp. oregano
* 2-3 tsp. Potlatch seasoning by Williams Sonoma (optional) to taste
*4 cups loosely-packed spinach
*salt and black pepper to taste
**note if you do not have Potlatch you could substitute cayenne.
Heat 1 Tbs olive oil in a large stockpot over medium-high heat add ground pork and cook until done.
Remove the pork to a covered container reserving the juices.
Add remaining olive oil, carrots, celery and saute until starting to soften then add onions and garlic cooking for an additional 3-4 minutes.
Add chicken stock, tomatoes, orzo, thyme, oregano, Potlatch or cayenne, salt and pepper to taste and stir to combine.
Bring soup to a simmer, stirring occasionally.
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta done. The pasta will continue to swell as it absorbs the liquid in the soup.
Stir in the spinach and cover let sit for a few minutes, spinach will be bright green and wilted.
Recipe adapted from Gimme Some Oven’s Italian Orzo Spinach Soup.