September Soups: Italian Spinach Orzo Soup
I'm sure I'm not the only one that switches to complete Fall mode once September 1st hits. I'm so into Fall, I sometimes find myself on Pinterest for hours just searching.... "Fall". It's pretty much heaven on Earth. I love the cool weather, I love the fall clothes and colors, the holidays, and most importantly, all the comfort food you can eat when it's chilly outside. Technically it's not very chilly just yet, it's actually 80 degrees, but if I put the AC on and light a candle from Bath & Body Works.. That's pretty much Fall right? Ehh, it'll do for now. As you can tell, I'm a sucker for a good alliteration, after all this is Noted Nina. So when I was deciding what jumpstart to Fall posts I should do, September Soups came to mind. For the next 4 weeks I'll be sharing with you my fave fall soups or newbies that we'll be trying for the first time together! Omg yes, fall, soups, me and you, does it get any better!?
I wanted to start off simple with an Italian Spinach Orzo Soup recipe I found on Pinterest. Like I explained in my Mexican Street Corn Salad post, I usually don't follow recipes step by step. I read them, get the gist of it and create something yummy! Though this recipe I pretty much followed the whole way through.
This soup is soup-er easy to make (sorry I had to). It takes about 30-40 minutes to make so it would be great for a last minutes dinner after work. I was going back and forth between orzo soup and bean soup. They were pretty much the same recipe but ones with cannelloni beans and ones with orzo. Either versions of the soup can be made vegetarian by using vegetable broth instead of the chicken broth that I used. All my veggie peeps, I got your back!
What you'll need (what I used, feel free to switch it up)
- Olive Oil
- 1/2 small onion
- couple celery sticks
- couple large carrots
- 3 or 4 cloves of garlic
- 8 cups of chicken broth (sub for vegetable broth if you'd like)
- 1 can of fire roasted tomatoes
- 1 1/2 cups of orzo pasta (don't make the same mistake as me and put 2 1/2 by accident)
- a few handfuls of spinach
- 2 chicken bullion cubes (veggie peeps skip this, duh)
-salt & pepper (ahhh, push it!) to taste
First step, sauté the onion, celery, carrots and garlic for a few minutes on medium heat. Once those are cooked to your liking add in the rest of the ingredients minus the spinach. I kept the heat on medium and stirred occasionally. After about 10 minutes I tasted it to see if it needed anything (major key to cooking, always test the food!). Once I tweaked it with some pepper and a dash of garlic salt, I added in the spinach. The spinach will shrink up quick so if you think it's enough, add one more handful. I let that simmer for another few minutes and voila! That's all. Pretty simple right?
This was my first time trying this recipe and I will definitely be making it again. It got a thumbs up from my two critics (Mum and Lissie) so we will for sure be enjoying it again while we're curled up on the couch watching movies this fall! I've always loved to cook, ever since I was little. It's a mix of my two favorite things: eating and not following rules. So, I would love to incorporate more recipes into my blog, let me know if you guys would like that. That's all I have for now, until next time!