Description
A hearty and healthy Orzo Vegetable Soup packed with fresh vegetables, herbs, and tender orzo pasta simmered in a flavorful vegetable broth. This comforting soup is perfect for a light lunch or dinner and is easy to prepare on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 2 cups spinach leaves, chopped
Pantry and Seasonings
- 1 tablespoon olive oil
- 1 cup dried orzo pasta
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the olive oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté the onion: Add the diced onion and cook for about 3 minutes until softened and translucent, releasing its sweetness.
- Add carrots and celery: Stir in diced carrots and celery, cooking for an additional 5 minutes. This softens the vegetables and builds flavor.
- Cook garlic: Add minced garlic and cook for 1 minute, stirring constantly to prevent burning and to release the aroma.
- Add zucchini and bell pepper: Add diced zucchini and yellow bell pepper, cooking for 3 to 4 minutes until the vegetables begin to soften nicely.
- Toast the orzo: Stir in the dried orzo pasta and cook for 1 to 2 minutes, allowing it to lightly toast for a nuttier flavor.
- Add tomatoes: Pour in the canned diced tomatoes with juices, stirring to combine with the vegetables and orzo.
- Pour in broth and bring to simmer: Add vegetable broth and raise the heat to bring the soup to a gentle simmer over medium-high heat.
- Add herbs and spices: Once simmering, reduce heat to low. Stir in dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes for warmth and depth.
- Simmer with lid on: Cover the pot and let the soup gently simmer for 10 to 12 minutes, or until the orzo is cooked al dente.
- Add spinach: Stir in chopped spinach leaves, cooking for an additional 2 minutes until wilted and incorporated.
- Finish with lemon juice: Remove from heat and stir in lemon juice to brighten and enhance the soup’s flavors.
- Adjust seasoning: Taste and add more salt, pepper, or red pepper flakes as preferred to suit your palate.
- Serve and garnish: Ladle soup into bowls and garnish each with freshly chopped parsley for a fresh, herbal finish.
Notes
- For a heartier meal, add cooked chickpeas or white beans for extra protein.
- Use gluten-free orzo pasta if you need a gluten-free version.
- You can substitute fresh herbs for dried at triple the quantity for a fresher flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- The lemon juice added at the end brightens the flavors, so don’t skip it.
