Orzo Florentine Soup
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Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 onion, chopped
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper
- 6 cups low-sodium vegetable broth
- 2 cups whole milk
- 1½ cups orzo
- ½ cup thinly sliced sun-dried tomatoes in oil
- 1 cup whole-milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (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.
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