Eggplant and Orzo Casserole Soup

I've got another leftover recipe for you!

When my parents were visiting last month, I made my Cheesy Eggplant and Orzo Casserole for them. Even though there were 4 of us chowing down on it, I still had significant leftovers. I've said this before, and I'll say it again, it's hard to make proportionate casseroles. With 2 in my household, I always wind up with proliferous amounts of leftover casserole. Heck, even with 4 munching on this casserole, I still had a lot of leftover food. I had an idea with this casserole however...

Why not turn this?

Into this!

It was super easy to make this jump. While the casserole was still cold, I removed the melted cheese layer from the top. It just came right up, although it did take some orzo up with it. Sacrifices, right? Anyhoo, I heated up some chicken broth and when it came to a simmer, I dumped the entire casserole into the pot. Then I added a 10 oz bag of spinach. A dusting of parmesan cheese,  and some crusty french bread were all we needed to round out the meal.

I have to admit when I told the hubby about this idea of mine, the look on his face wasn't exactly encouraging. I think he thought I was crazy. Dumping a casserole into soup? Unheard of. For a moment, I hesitated. Maybe it was just my crazy mind, thinking this combination might work. But in the end, what was I going to do with all this casserole? Throw it away, probably. So I decided to foray ahead. Might as well give it a try. 

The hubby's opinion quickly changed upon first bite of soup. He was genuinely surprised the soup was good. I was satisfied by his quick change in attitude. Everything in the casserole makes for excellent soup bedfellows. Orzo, mushrooms, eggplant, red bell pepper- all perfectly seasoned. What leftover casserole I had made a big batch of soup, so I was also able to freeze a bag of it. Another meal in the pipeline! Another economically and nutritionally sound dinner choice. We all win.

So, the hubby and I are currently getting everything ready to go on vacation. We headed to Huntington, WV yesterday to stock up on anything we still needed for the trip. Which was basically stuff for the hubby. He came home with swimming trunks, 2 pairs of jeans, 3 polos, and a pair of shoes. Oh, and a Beats Pill wireless speaker. His birthday present. Let me just say, he's more excited about his birthday present than anything we bought for Mexico :) I didn't need as much, but still managed to find excellent clearance at Old Navy. I ended up with 3 tanks, 2 pairs of shorts, and a sundress for $20. That's my kind of shopping. 

I'm getting really, really excited for Cancun. I've got beach brain. All I can think about is sun. And more sun. Oh, and then some more sun :) I'm pretty sure this dreary fall is bumming me out...

And with that, I'll leave you with the recipe. Happy Wednesday everyone!

Ingredients (serves 4):

6-8 cups chicken broth (depending on how much leftover casserole you have)

Leftover Cheesy Eggplant and Orzo Casserole (I used ~4 cups)

1 (10 oz) bag of baby spinach

salt and pepper

garnish- parmesan cheese (optional)

Directions:

1. In a large stockpot, bring chicken broth to a simmer. When hot, add leftover casserole and bag of spinach. Heat, stirring occasionally, for 3-5 minutes. Season to taste with salt and pepper.

2. Divide soup into bowls and garnish with parmesan cheese, if using. Serve immediately.

Printable Recipe

If you enjoyed this recipe, you may enjoy these:

Roasted Cauliflower Soup

Roasted Fennel, Chickpea, and Tomato Soup

Spanish Rice Soup

Linked to: Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party