Spinach Tomato Orzo Soup

What better time to have a nice, warm soup that when there is a polar vortex sending the whole country into a deep freeze? Tuesday night's meal was a quick and easy soup that hit the spot on an 8 degree evening.

Ingredients:
1 large onion, chopped
2 cloves of garlic, minced
1 lb of spinach
1 15 oz. can of diced italian tomatoes (I used the kind with oregano and basil)
1 lb package of orzo
2 quarts of canned chicken stock (ends up being 2 large 32 oz. boxes) (You vegetarians out there can also use vegetable stock!!)
2 quarts of water (8 cups)
olive oil

1. Drizzle a preheated soup pot with olive oil. Saute onions until they are tender.
2. Add the minced garlic and sauté for about 2-3 minutes (don't burn it!).
3. Combine tomatoes, spinach, stock, and water. Once it is boiling, reduce the heat to medium.
4. Add the orzo. Cook for about 15 minutes (taste test to make sure orzo is tender).

A couple of modifications that I made: I added 1.5 quarts of water instead of two, to make sure it wasn't too watered down. I also added salt and pepper to taste. It's better to add it after, because everyone has different preferences when it comes to salt. This recipe makes ALOT of soup. The orzo ends up absorbing alot of the broth. Another benefit of not adding so much water was so that when reheating it as leftovers, if it was too absorbed, I could add more. You can always freeze some for later, too.

Recipe credit to: Angie McGowan on Babble