Vegetable Orzo Soup

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Vegetable Orzo Soup is a delicious and healthy dish that is perfect for any day of the week. Packed with vegetables and flavors, this soup is both filling and nutritious. It is easy to make and can be ready in just about 30 minutes.

Why make this recipe

Making Vegetable Orzo Soup is a great choice for several reasons. First, it is a one-pot meal, which means fewer dishes to wash! Second, it’s packed with nutrients from the vegetables, making it a healthy option for lunch or dinner. Plus, it is a comforting and warming soup that works well in any season.

How to make Vegetable Orzo Soup

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups spinach or kale

Directions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
2. Stir in garlic and cook for another minute.
3. Add the vegetable broth, diced tomatoes, orzo, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer until orzo is cooked through, about 10 minutes.
5. Stir in spinach or kale until wilted.
6. Serve warm and enjoy!

   

How to serve Vegetable Orzo Soup

You can serve Vegetable Orzo Soup in bowls. It pairs well with crusty bread or a simple salad for a complete meal. You can also sprinkle some grated cheese on top if desired.

How to store Vegetable Orzo Soup

Store any leftover soup in an airtight container in the fridge. It will stay fresh for up to 3-4 days. You can also freeze it for up to 2-3 months. When you freeze it, make sure to leave some space in the container for the soup to expand as it freezes.

Tips to make Vegetable Orzo Soup

• Make sure not to overcook the orzo. Keep an eye on it during the simmering phase to ensure it stays tender but not mushy.
• Feel free to customize the vegetables based on what you have on hand. Zucchini, bell peppers, or peas would work well too.
• For extra flavor, you can add a splash of lemon juice just before serving.

Variation

For a heartier version, you can add cooked chicken or beans to the soup. This will make it even more filling and add extra protein.

FAQs

Can I use a different type of pasta?
Yes, you can substitute orzo with other small pasta types like ditalini or even rice if desired. Adjust cooking time as necessary.

Is Vegetable Orzo Soup vegan?
Yes, this soup is fully plant-based and vegan, especially if you use vegetable broth.

Can I add more spices?
Absolutely! You can experiment with other herbs and spices like basil, thyme, or cayenne pepper for added flavor.

Vegetable Orzo Soup

A delicious and healthy one-pot meal packed with vegetables and flavors, perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth Use low-sodium if preferred.
• 1 can diced tomatoes Undrained.
• 1 teaspoon dried oregano
• to taste Salt and pepper
• 2 cups spinach or kale Use fresh or frozen.

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
3. Stir in garlic and cook for another minute.
4. Add the vegetable broth, diced tomatoes, orzo, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat and let simmer until orzo is cooked through, about 10 minutes.
6. Stir in spinach or kale until wilted.
7. Serve warm and enjoy!

Notes

Pairs well with crusty bread or a simple salad. You can sprinkle grated cheese on top if desired. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2-3 months.