Parmesan Soup with Spinach & Orzo
Adapted from Weight Watcher Magazine’s Herb Straciatelli with Orzo and Chard
1/4 cup whole wheat orzo
1 1/4 cup water
1/2 cup egg beaters
1/4 cup grated Parmesan cheese
Tbsp dried parsley
2 tsp olive oil
1 onion, chopped
1 garlic clove, minced
1 tsp dried thyme
salt to taste
pepper to taste
1 bag baby spinach
4 cups veggie broth
- Cook Orzo according to package directions.
- In small bowl, stir 1/4 c. water, egg beaters, Parmesan, and parsley until blended.
- Heat oil in large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in thyme, salt, and pepper. Add in spinach, cover and cook until it wilts.
- Stir in vegetable broth, remaining water, and orzo. Cover and bring to a boil. Reduce heat and simmer 2 minutes. Slowly add egg mixture, stirring constantly, about 3 minutes.
I had it for lunch yesterday. The perfect cold weather solution! What’s your favorite soup?
Hope you all have a great weekend 
9 Comments
The soup looks tasty, especially in this weather! My favorite soup is tomato or my grandmom’s italian wedding soup. So good!
I love all those ingredients- sounds delish!!!! My favorite soup is pasta fagiole (like minestrone but with beans in it- half of them pureed so it’s really thick and chunky)
That soup looks great! Thanks for the recipe.
ww orzo is so good! looks like a very warming soup
Orzo in soup, have to try that soon! Have a great weekend:)
xxx Julia (Taste of Living)
I made something really similar (based on the same original recipe) a couple of weeks ago. Tasted really nice, but not the most attractive soup there is
anything with spinach and parmesan sounds fantastic to me!! i’ve never had orzo before so it would be nice to try!
sounds delicious! how i love egg in soup…
That looks delicious!!