Why make this recipe
Orzo soup is a delightful and comforting dish that combines the goodness of vegetables and pasta in a warm broth. It’s easy to prepare, making it perfect for busy weeknights or a cozy weekend meal. This soup is also adaptable, allowing you to adjust ingredients based on what you have on hand, which makes it a staple in many kitchens. Plus, it’s a nutritious option that can nourish you and your family without requiring too much time or effort.
How to make Orzo Soup
Ingredients:
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 garlic clove, minced
- ½ teaspoon dried basil or dried thyme
- 2 teaspoon flour
- 4 cups (960 ml) low-sodium vegetable broth, add a bit more for a thinner consistency
- 1 ¼ teaspoon salt, or to taste (if your broth is salty)
- 1 cup (165 grams) orzo pasta
- 2 tablespoons fresh parsley, chopped
Directions:
- Add the olive oil, onion, carrot, and celery to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes or until softened.
- Stir in the minced garlic, dried herb (basil or thyme), and the flour. Cook for about 1 minute until the garlic smells fragrant and the flour is mixed with the veggies.
- Pour in the broth and add the salt (if your broth is not salty). Stir well, bring to a boil, and reduce the heat to a simmer. Cover with a lid and cook for 5 minutes.
- Stir in the orzo pasta and cook for 10 minutes or just until the orzo is cooked (follow the pasta package’s directions). Keep the lid off and stir frequently.
- Turn the heat off, stir in the parsley, taste and adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.
- Divide into bowls and top with a drizzle of extra virgin olive oil, a few cracks of black pepper, and grated parmesan cheese if you wish. It’s also delicious served with crusty bread on the side. Enjoy!
How to serve Orzo Soup
Serve orzo soup warm in bowls. It’s great on its own, but you can enhance it with a sprinkle of fresh herbs like parsley or basil. Adding grated parmesan cheese adds a nice creamy texture and rich flavor. Enjoy it with some crusty bread or a light salad for a complete meal.
How to store Orzo Soup
Store any leftover orzo soup in an airtight container in the refrigerator for up to 3-4 days. If the soup thickens in the fridge, add a bit of broth or water when reheating to return it to your desired consistency.
Tips to make Orzo Soup
- For more flavor, consider adding other vegetables like spinach, zucchini, or bell peppers.
- If you like a little heat, add some red pepper flakes while cooking.
- You can use chicken broth instead of vegetable broth if you prefer.
Variation
You can easily make this soup more filling by adding cooked chicken or beans. A squeeze of lemon juice at the end can also give it a refreshing taste.
FAQs
Can I make Orzo Soup in advance?
Yes, you can make it ahead of time. Just remember that the orzo may absorb some broth as it sits, so you might need to add more liquid when reheating.
Is Orzo Soup gluten-free?
No, orzo is made from wheat and contains gluten. However, you can substitute with gluten-free pasta if needed.
Can I freeze Orzo Soup?
It’s not recommended to freeze the soup because the orzo may become mushy when thawed. But you can freeze the broth and vegetables separately, then add the pasta fresh when you’re ready to eat.
Orzo Soup
Ingredients
Method
- Add the olive oil, onion, carrot, and celery to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes or until softened.
- Stir in the minced garlic, dried herb (basil or thyme), and the flour. Cook for about 1 minute until the garlic smells fragrant and the flour is mixed with the veggies.
- Pour in the broth and add the salt (if your broth is not salty). Stir well, bring to a boil, and reduce the heat to a simmer. Cover with a lid and cook for 5 minutes.
- Stir in the orzo pasta and cook for 10 minutes or just until the orzo is cooked (follow the pasta package's directions). Keep the lid off and stir frequently.
- Turn the heat off, stir in the parsley, taste and adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.
- Divide into bowls and top with a drizzle of extra virgin olive oil, a few cracks of black pepper, and grated parmesan cheese if you wish. Enjoy it with crusty bread on the side.