2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
2 cups fresh baby spinach
In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, broth, tomato paste, orzo and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until orzo is tender. Add spinach; cook and stir until spinach is wilted.