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Hearty Vegetable Orzo Soup: 1 amazing recipe

Vegetable Orzo Soup Hearty
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A hearty and easy-to-make vegetable orzo soup, packed with nutritious vegetables and flavorful broth. This comforting soup is perfect for a quick weeknight meal or a warming dish on a chilly evening.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Cover the pot and let the soup simmer for 15-20 minutes, or until the carrots are tender.
  5. Stir in the orzo pasta and cook according to package directions, usually about 8-10 minutes, or until the orzo is tender.
  6. 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.
  7. Stir in the chopped fresh spinach and cook until it wilts, about 1-2 minutes.
  8. Season the soup with salt and freshly ground black pepper to taste.
  9. 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.

Nutrition

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