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That’s Amore Orzo Soup (and Bonus Italian-Style Jambalaya Recipe for Leftovers)
With all the stress in the world right now, we could all benefit from sprinkling some amore around the dinner table. This soup uses our That’s Amore Italian Seasoning while also packing a ton of spinach (soup is the perfect venue to hide greens in – the kids probably won’t even notice it!). The result is a nourishing, comforting and uplifting meal.
LEFTOVER BONUS: After the orzo has soaked up all the broth, brown some Italian sausage and add it in for a hearty mild Italian jambalaya.
- Prep Time: 15
- Cook Time: 22
- Total Time: 37 minutes
- Cuisine: Italian
- 2 Tablespoons olive oil
- 3–6 cloves garlic, smashed and minced — 3 cloves for balance, 6 for those garlic lovers who instantly double when garlic’s called for 🙂
- 1 medium to large white or yellow onion, diced
- 1.5 cups carrots, diced
- 1.5 cups celery, diced
- 3–4 cups baby spinach
- 2 medium to large tomatoes, diced (or 1 can of diced tomatoes as a substitute)
- 8 cups vegetarian or chicken stock
- 1.5 cups dry orzo pasta
- 2 teaspoons That’s Amore Italian Seasoning (oregano, basil, rosemary, marjoram and thyme)
- Salt and pepper
- Fresh-dried chili flakes (optional)
- Optional Italian sausage for leftover dish
- Heat oil in large pot. Add onions and cook for about 5 minutes, or until soft.
- Add garlic, carrots, celery and sauté for another 5 minutes or until they’re softer but still a little firm.
- Pour in stock, tomatoes, orzo and That’s Amore and stir. Bring to a simmer, then reduce to medium-low head, stirring occasionally for 10 minutes.
- Add spinach, 1 teaspoon salt and crack a few round of pepper. Stir for a 1-2 minutes until spinach is wilted and “hides” inside the soup.
- Top with a sprinkle of chili flakes and serve.
- For leftovers: Brown some Italian sausage (we used vegan) and add to leftovers after the orzo has soaked up all the broth. You end up with a hearty Italian-style jambalaya (see below)…