- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
Ingredients
1 tablespoon canola oil
Reserved 1/2 red onion, sliced, from Grilled Pork Chop with Peach Salsa recipe
1 quart chicken broth
Reserved pork chops, diced, from Grilled Pork Chop with Peach Salsa recipe
Reserved orzo from Caprese Salad Stuffed Tomatoes recipe
2 cups baby spinach
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Directions
- In a medium pot over medium heat, add the oil. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the chicken broth and bring it to a simmer. Add the pork, orzo, and spinach and simmer until heated through and spinach has wilted, about 2 or 3 minutes. Add the lemon juice, taste, and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and serve hot.
