Go Back

Vegetable Orzo Soup

A comforting mix of fresh vegetables, tender orzo pasta, and savory broth that creates a warm embrace in a bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Healthy, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ⅓ cup olive oil Use high-quality extra virgin olive oil for the best flavor.
  • 2 ½ cups finely chopped onion Sweet onions can add extra depth.
  • 1 cup sliced celery Fresh and crisp, it adds a lovely crunch.
  • 1 cup diced carrot Sweet, colorful, and nutritious, they blend seamlessly into the soup.
  • 2 tsp kosher salt Essential for enhancing flavors.
  • 1 ½ tsp minced garlic Fresh garlic holds the key to a fragrant base.
  • 6 cups chicken or vegetable broth Homemade is best, but low-sodium store-bought is a convenient option.
  • ¼ tsp red pepper flakes For a subtle kick.
  • 1 tsp dried parsley Fresh parsley is lovely, but dried works just fine for depth.
  • 1 ½ cups diced zucchini A summer favorite full of moisture.
  • 1 cup orzo This small pasta cooks quickly and adds heartiness.
  • 2 tbsp unsalted butter To enrich the flavor at the end.
  • 3 cups baby spinach For vibrant color and nutrition.

Method
 

Preparation
  1. In a large Dutch oven, warm the olive oil over medium-high heat until hot.
  2. Add the finely chopped onion, sliced celery, and diced carrot along with 1 tsp of kosher salt. Cook for about 10 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for about 1 minute until fragrant.
  4. Pour in the chicken or vegetable broth, stirring to incorporate any bits stuck to the bottom.
  5. Add the red pepper flakes, dried parsley, zucchini, orzo, and the remaining teaspoon of salt. Stir well.
  6. Cover the pot, bring to a boil, then reduce heat to a simmer. Cook uncovered for about 10 minutes, or until the orzo is al dente.
  7. Once the orzo is done, stir in the butter and toss in the baby spinach. Cook for about 1 more minute, until spinach is just wilted.

Notes

Use room temperature butter for easy melting. For gluten-free needs, substitute the orzo with gluten-free pasta and ensure broth is gluten-free as well.