When I want a quick bowl of warm comfort food, this is what I make. It’s good the next day, too. 

Italian Orzo Spinach Soup

In a large pot (at least two quarts), heat:

• 2 Tablespoons olive oil

Add and sauté for about 4 minutes until soft:

• 1 small onion, diced
• 1 cup carrots, peeled and diced
• 1 cup celery, diced

Add and sauté for about 2 minutes:

• ½ to 1 Tablespoon garlic, minced or pressed (or use fire-roasted tomatoes with garlic – see below)

Add and bring to a simmer for about 10 minutes:

• 6 cups chicken or vegetable stock
• 1 (14-ounce) can fire-roasted, diced tomatoes (with garlic if you chose not to use fresh garlic above)
• 1 cup orzo pasta or other small pasta
• ½ Tablespoon fresh thyme, finely chopped (or ½ teaspoon dried)
• ½ Tablespoon fresh oregano, finely chopped (or ½ teaspoon dried)
• ½ Tablespoon fresh rosemary, finely chopped (or ½ teaspoon dried)

Stir into hot soup:

• 4 cups loosely-packed spinach, coarsely chopped
• Salt and pepper to taste

Simmer for 1-2 minutes longer, until spinach is bright green and wilted.

Serve with:

• Grated or shaved parmesan cheese sprinkled on top

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