Italian Orzo Spinach Soup

2 TBS 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
2 (14-ounce) cans fire-roasted diced tomatoes
1 1/2 cups (about 8 oz) whole wheat orzo pasta
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
4 cups loosely - packed spinach
1 lb. chicken breast, cubes
8 oz. fresh mushrooms, sliced
salt and black pepper

Leave chicken out for a vegetarian option

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, until soft. Add chicken and sauté until no longer pink. Add carrots, celery, mushrooms and garlic and sauté for and additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary 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 is al dente. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed) Serve warm.

Serving Size: makes 4-6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLITZAJ7.