Description
A hearty and easy-to-make vegetable orzo soup, packed with nutritious vegetables and flavorful broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup frozen peas
- 1 cup chopped fresh spinach
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, Italian seasoning, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
- Pour in the vegetable broth and add the canned diced tomatoes (undrained) to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for 15-20 minutes, or until the carrots are tender.
- Stir in the orzo pasta and cook according to package directions, usually about 8-10 minutes, or until the orzo is tender.
- Add the chopped zucchini, yellow squash, and frozen peas to the pot. Cook for another 3-5 minutes, or until the vegetables are tender-crisp.
- Stir in the chopped fresh spinach and cook until it wilts, about 1-2 minutes.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the vegetable orzo soup into bowls. Garnish with fresh parsley and grated Parmesan cheese (if desired). Serve immediately.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing the soup is not recommended as the orzo may become mushy upon reheating.
- Feel free to add your favorite vegetables or herbs to customize the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg