Vegetable Orzo Soup
Warm, wholesome, and brimming with colorful vegetables, this Vegetable Orzo Soup is the perfect comfort food for chilly days. Packed with nutrients and ready in just 30 minutes, it’s a cozy meal that nourishes your body and soothes your soul.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 cup baby spinach or kale
- ¾ cup orzo pasta
- 6 cups vegetable broth low-sodium preferred
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Juice of ½ lemon optional, for brightness
- Optional Add-ins:
- Fresh parsley or basil chopped
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for another 30 seconds.
- Add Vegetables:
- Add carrots, celery, and zucchini. Sauté for about 5 minutes until vegetables begin to soften.
- Simmer:
- Pour in vegetable broth and Italian seasoning. Bring to a gentle boil, then lower the heat. Simmer for 10 minutes.
- Cook Orzo:
- Stir in orzo pasta. Simmer for 8–10 minutes, stirring occasionally, until orzo is tender.
- Add Greens:
- Stir in spinach or kale and let it wilt for 1–2 minutes. Season with salt, pepper, and a squeeze of lemon juice.
- Serve:
- Ladle into bowls and top with fresh herbs, Parmesan, or chili flakes if desired. Enjoy warm with bread or salad!
Notes
- Cook orzo separately if you plan to store leftovers — it absorbs broth quickly.
- Add beans or lentils for a protein boost.
- Stir in cream or coconut milk for a creamy twist.
- Freeze without orzo for best results.