Tuscan Orzo Soup
Multigrain Crispbread
Ingredients
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 onion, chopped
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper
- 2 (32-oz) cartons low sodium vegetable broth
- 1 cup half and half
- 1½ cups orzo
- ½ cup thinly sliced sun dried tomatoes in oil
- 1 cup whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 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 half and half. Bring to a simmer. Add pasta and tomatoes; cook 10 minutes or until pasta is done.
- Stir in cheeses. Season with salt and pepper, if desired. Simmer 1 to 2 minutes or until thoroughly heated. Gradually stir in spinach until wilted.
Side Dish Ingredients
- 12 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
432
|
70
|
502
|
| Fat (g) | 17 | 0 | 17 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 19 | 4 | 23 |
| Carb (g) | 50 | 16 | 66 |
| Fiber (g) | 9 | 6 | 15 |
| Sodium (mg) | 493 | 130 | 623 |
| T. Sugs (g) | 7 | 0 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
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
