If you’re like us, you’ve been in a constant battle with the funk that continues to make its rounds and there's nothing better than a good soup when you’re feeling under the weather. I first made this soup a few weeks back when John was in bed sick for a week straight. I was sure he wasn’t going to like it since it was more of a broth based healthy soup {and I accidentally picked up unsalted chicken stock}. Much to my surprise, he loved it. The recipe made so much I had two 4-quart pots full- lucky him!
I made it again this week but cut the recipe in half, added chicken sausage and used salted chicken stock.
Ingredients:
1 large chopped onion
2 cloves chopped garlic
1 lb spinach
1 15 ounce can Italian diced tomatoes
1 lb package orzo pasta
2 quarts chicken or vegetable stock
2 quarts water
olive oil
chicken sausage or chicken
Directions:
Drizzle olive oil in pot and sauté onions until tender. Add garlic and sauté for 2-3 minutes. Add canned tomatoes, spinach, water and stock. *I sliced sausage links and sautéed them for a few minutes then added them. Bring to boil and reduce heat to medium. Add orzo and cook for 12-15 minutes. Enjoy!
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