Found on Give Me Some Oven.com
2 TB Olive Oil
1 small Onion, peeled and diced
1 cup diced Carrots and 1 cup diced Celery
3 cloves Garlic, peeled and minced
6 cups Eatwell Farm Chicken Stock or Vegetable Stock
1 - 14 oz can Fire Roasted diced Tomatoes
1 1/2 cups Orzo
1/2 tsp dried Thyme
1/4 tsp dried Oregano and 1/4 tsp dried Rosemary
4 cups loosely-packed Spinach
Salt and Pepper, to taste
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for 3 minutes. Add chicken stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed).