Italian Spinach Soup with Gluten-Free Italian Pesto Orzo

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 40 Minutes
Total Time:  55 Minutes


8-9 oz Pappardelle’s Gluten-Free Italian Pesto Orzo Blend
1 Tbsp. extra-virgin olive oil
1 white onion, peeled & diced
2 medium parsnips, peeled & diced
2 medium carrots, peeled & diced
2 stalks celery, diced
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
6 cups chicken vegetable stock
1 (14-oz.) can fire-roasted diced tomatoes
1 can navy beans, drained
1-1/2 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
10 oz. baby spinach
Fresh basil, finely chopped, for garnish
Grated Parmesan cheese, for garnish


  1. Heat olive oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté until vegetables are softened, about 5-7 minutes. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring constantly.
  2. Add stock, tomatoes, beans, Italian seasoning, and salt & pepper. Bring to a boil and then reduce to a simmer. Cook until vegetables are softened, about 15 minutes.
  3. Add pasta and cover pot with lid, simmering for an additional 8-10 minutes until pasta is cooked through. Remove from heat.
  4. Add spinach and stir until it's wilted, about 2 minutes.
  5. Divide soup into serving bowls and garnish with fresh basil and Parmesan. Serve and enjoy!