Step 1

Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.

Step 2

Add onion and sauté until tender, approx. 4-5 minutes.

Step 3

Add carrots, celery and garlic and sauté for an additional 3-4 minutes.

Step 4

Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.

Step 5

Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.

Step 6

Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!