This warm vegetable orzo soup is like a cozy hug in a bowl! Loaded with colorful veggies and tiny orzo pasta, it’s nutritious and super yummy.
Making this soup is a breeze! I love how the veggies add a cheerful touch, plus it warms you right up after a chilly day. Perfect for sharing with friends or family!
Key Ingredients & Substitutions
Olive Oil: This oil adds a nice flavor to the soup. If you don’t have olive oil, you could use canola oil or any vegetable oil. I usually stick with olive oil for health benefits!
Orzo Pasta: Orzo is a tiny pasta that blends perfectly in this soup. If you can’t find it, feel free to substitute with small pasta shapes like ditalini or even rice, understanding that cooking times may vary.
Vegetables: You can mix up the veggies depending on what you have on hand. Bell peppers, peas, or green beans can also work well. I love adding a bit of corn for sweetness!
Vegetable Broth: Use whichever broth you have. If you’re low on stock, water can also work, but you’ll want to adjust the seasonings to add taste.
How Can I Make Sure My Vegetables are Perfectly Cooked?
Getting the veggies just right is key to a delicious soup. Here are a few tips to ensure they stay tender and flavorful:
- Start with medium heat to cook the onions slowly until they are soft. This takes about 5 minutes.
- Add garlic right after the onions; it cooks quickly and adds a wonderful aroma.
- When adding the harder vegetables like carrots and celery, give them a head start of about 5 minutes before adding softer veggies like zucchini and spinach.
- Cooking the soup at a gentle simmer will help all the flavors meld together without overcooking the vegetables.
By following these tips, your soup will be both tasty and visually appealing! Enjoy your cooking adventure!
Vegetable Orzo Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup fresh spinach, chopped
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 3/4 cup orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Vegetable Orzo Soup takes about 10 minutes to prep and around 30 minutes to cook. So, total time will be about 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Begin by heating the olive oil in a large soup pot over medium heat. Once the oil is warm, add the finely chopped onion. Sauté for about 5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and cook for 1 more minute until it is fragrant. Your kitchen should start smelling amazing!
2. Add the Veggies:
Next, stir in the sliced carrots, diced celery, and zucchini. Cook these vegetables for about 5 minutes, stirring occasionally, until they start to soften up. It’s great to get a little color on them!
3. Combine the Broth and Seasonings:
Now it’s time to add in the canned diced tomatoes (don’t forget all those juicy juices!), the vegetable broth, dried oregano, and dried basil. Bring the soup to a boil, then reduce the heat to let it simmer uncovered for about 10 minutes. This helps all the flavors meld together beautifully.
4. Cook the Orzo:
Next, add the orzo pasta to your pot and cook according to the package instructions, usually about 8-10 minutes, until the orzo is nice and tender. Stir occasionally to prevent it from sticking to the bottom.
5. Add Fresh Spinach:
In the last 2 minutes of cooking, stir in the chopped spinach. This will just wilt the spinach and give your soup a lovely pop of color and nutrients!
6. Final Seasoning:
Take a moment to taste your soup and adjust the seasoning with salt and black pepper as needed. We all love that perfect balance!
7. Serve and Enjoy:
Ladle the soup into bowls and finish with a sprinkle of freshly chopped parsley on top. If you like, serve it with some crusty bread on the side for a delightful meal!
Enjoy your comforting and hearty Vegetable Orzo Soup! It’s wholesome, delicious, and perfect for any day!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables are a great time-saver and can work perfectly in this soup. Just add them directly to the pot without thawing, and adjust the cooking time as needed since they may take a couple of extra minutes to cook through.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the soup for up to 3 months. Just make sure to leave out the orzo if you plan to freeze it, as it can become mushy when reheated. Add the orzo when you reheat the soup!
What if I Don’t Have Orzo Pasta?
No worries! You can swap orzo for any small pasta shape like ditalini, or even rice. Just keep in mind that cooking times may vary, so check package instructions to ensure your pasta or rice is cooked to perfection.
Is This Soup Gluten-Free?
To make this soup gluten-free, simply replace the orzo with a gluten-free pasta alternative or quinoa. Just be sure to also check your vegetable broth label for any gluten-containing ingredients!
