Orzo Florentine Soup
Ingredients
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- ½ onion, chopped
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper
- 3 cups low-sodium vegetable broth
- 1 cup whole milk
- ¾ cup orzo
- ¼ cup thinly sliced sun-dried tomatoes in oil
- ½ cup whole-milk ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ½ (5-oz) pkg baby spinach, coarsely chopped
Instructions
- Melt butter in a Dutch oven over medium heat. Add flour; cook 2 minutes, stirring constantly. Add onion, Italian seasoning, and red pepper. Cook 3 to 4 minutes or until onion is browned and tender.
- Stir in broth and milk. Bring to a simmer. Add pasta and tomatoes; cook 10 minutes or until pasta is done.
- Stir in cheeses, salt, and pepper. Simmer 1 to 2 minutes or until thoroughly heated. Gradually stir in spinach until wilted.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
479
|
479
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 23 | 23 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 575 | 575 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
