A perfect warm soup for your meatless Monday. It’s chock full of goodness–carrots, spinach, orzo and Parmesan cheese.
This recipe is a delicious blend of flavors that will warm you up on a cold day. I love the bright green spinach for the color and the nutrition. The carrots, onions, and celery are par cooked in the microwave to ensure that they are soft enough by the time the quick-to-cook orzo is done. This is a terrific meatless soup but if you’re a meat lover you could easily add in some rotisserie chicken and it would be fabulous.
In a microwave safe bowl, stir together the diced onion, garlic, basil, oregano, rosemary, thyme, tomato paste, carrots, celery and oil. Microwave on high for 5 minutes, stirring every 90 seconds. Add to the slow cooker.
Add in bay leaf, tomatoes, broth, orzo and salt.
Cover and cook on LOW for about 2-4 hours, or until orzo is tender.
Warm the half and half and add in, if desired (this just gives it a more creamy taste, but you can totally leave it out if you want).
Stir in spinach and then salt and pepper to taste (I added in another 1/2 tsp of salt). Ladle into serving bowls and top with Parmesan cheese.
Hi Rachel I would add
1 medium yellow onion, diced
2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried rosemary leaves
1/4 tsp dried thyme
1 Tbsp tomato paste
1 1/2 cups shredded carrots
1 cup diced celery
2 tsp canola or olive oil
1 bay leaf
1 (14.5 oz) can fire roasted tomatoes
5 cups veggie or chicken broth
1 tsp salt
to a ziplock bag.
Freeze.
Then add to slow cooker and cook on low for 5-7 hours. Add in the orzo and cook for another hour. Follow steps 4 and 5.
It would be helpful if the recipe indicated how many celery stalks or carrots are needed, not the measurements. Most people don’t know how many stalks of celery make up 1 cup.
I just got a slow cooker so am a novice on how to best use it. Did a chuck roast with onions, mushrooms and beer yesterday, and it was beyond delicious. Today, I'll try your gorgeous soup. 🙂
Is there a way to have freezer meal instructions? Thanks
Hi Rachel I would add
1 medium yellow onion, diced
2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried rosemary leaves
1/4 tsp dried thyme
1 Tbsp tomato paste
1 1/2 cups shredded carrots
1 cup diced celery
2 tsp canola or olive oil
1 bay leaf
1 (14.5 oz) can fire roasted tomatoes
5 cups veggie or chicken broth
1 tsp salt
to a ziplock bag.
Freeze.
Then add to slow cooker and cook on low for 5-7 hours. Add in the orzo and cook for another hour. Follow steps 4 and 5.
Can I add some ground Italian sausage to this?
Yes I bet that would taste amazing!
It would be helpful if the recipe indicated how many celery stalks or carrots are needed, not the measurements. Most people don’t know how many stalks of celery make up 1 cup.
Do you think it would be ok to substitute the half&half with heavy cream?
I’m sure that would be great!
I just got a slow cooker so am a novice on how to best use it. Did a chuck roast with onions, mushrooms and beer yesterday, and it was beyond delicious. Today, I'll try your gorgeous soup. 🙂
how exciting! you will love slow cooking. It is the best!
Dear Karen, This sounds wonderful! I would love a bowl of this. xo, Catherine
Thanks Catherine! You will like it 🙂