• 2 tablespoons olive oil
  • 3 cloves garlic, peeled and minced
  • 6 cups hen or vegetable inventory
  • 1 (14-ounce) can fireplace-roasted diced tomatoes
  • 1 small white onion, peeled and diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 teaspoon dried oregano
  • 1/four teaspoon dried rosemary
  • four cups loosely-packed spinach
  • 1 half cups (about eight ounces) DeLallo entire wheat orzo pasta, or different complete wheat pasta
  • half teaspoon dried thyme
  • salt and black pepper
  • optionally available toppings: freshly-grated Parmesan cheese, crushed pink pepper flakes


  1. Heat oil in a massive inventory pot over medium-high heat. Add onion and saute for 4 minutes, till tender. Add carrots, celery and garlic and saute for a further three minutes. Add chicken inventory, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to mix. Bring soup to a simmer, stirring every so often. Reduce heat to medium-low and simmer for 10 minutes, stirring on occasion, till the pasta is al dente.
  2. Stir inside the spinach and prepare dinner for 1-2 minutes until it’s far bright inexperienced and wilted. Taste, and season with salt and black pepper as needed.  (Also experience loose to feature extra of the thyme, oregano and rosemary, if you’d like.)
  3. Serve heat, garnished along with your preferred toppings.