Description
A comforting, one-pot Orzo Soup filled with vegetables and pasta that’s perfect for cozy nights.
Ingredients
Units
Scale
For the Soup Base
- 2 tablespoons Olive oil or butter (For starting the pot)
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Celery, chopped
- 3 cloves Garlic, minced
Vegetables
- 2 cups Mixed vegetables (zucchini, green beans, peas, spinach, kale, or diced tomatoes) (Use any combination of vegetables you have)
For the Soup
- 1 cup Orzo pasta (Can substitute with small pasta)
- 6 cups Broth (vegetable or chicken)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Black pepper (Adjust to taste)
For Garnish
- 1 tablespoon Lemon juice (Optional)
- 1/4 cup Parmesan cheese, grated (Optional)
- 2 tablespoons Fresh herbs (parsley, dill, or basil) (Optional)
- 1/2 teaspoon Crushed red pepper (Optional for heat)
Instructions
Preparation
- Warm olive oil or butter in a big pot over medium heat.
- Add onion, carrot, celery, and a pinch of salt. Cook for 6 to 8 minutes until softened.
- Add garlic and stir for about 30 seconds.
Cooking
- Add broth and any hearty vegetables like green beans or zucchini.
- Bring it to a gentle simmer and cook until veggies are almost tender, about 8 to 10 minutes.
- Add orzo and simmer until tender, usually 7 to 9 minutes depending on brand.
- Stir in quick cooking veggies like spinach or peas at the end.
- Finish with herbs, lemon juice, and cheese if desired.
Notes
If making leftovers, consider cooking orzo separately for better texture. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food, Dinner, Soup
- Cuisine: American, Mediterranean
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 8
