This Vegetable Orzo Soup is a warm hug in a bowl! With tender orzo pasta and a mix of colorful veggies, it’s perfect for cozying up on chilly days.
I love how quick and easy it is to whip up! Just toss in your favorite vegetables, and in no time, you have a hearty meal. It’s great for lunch or dinner! 🥕🍲
Key Ingredients & Substitutions
Olive Oil: This is key for sautéing the veggies and adding flavor. If you’re looking for a light option, avocado oil is a great substitute. For a different taste, consider using butter instead.
Onion: A finely chopped medium onion adds sweetness. You can use shallots for a milder flavor, or a red onion for a bit more bite. Don’t skip this ingredient—it really enhances the soup!
Orzo Pasta: This small pasta gives the soup its hearty texture. If you’re gluten-free, swap it for rice or a gluten-free pasta alternative. Just adjust the cooking time as necessary!
Vegetable Broth: It forms the base of the soup. Feel free to use homemade broth for a richer taste or low-sodium options if you’re watching your salt intake. Chicken broth can also work if not strictly vegetarian.
Spinach: Adds a nice touch of color and nutrition. You can replace it with kale or Swiss chard. Just be aware that kale needs a little longer to soften.
How Do I Make Sure My Vegetables Are Perfectly Tender?
Getting the veggies just right is important for a tasty soup. Here are my tips to ensure they cook perfectly:
- Start by sautéing onions. They should be soft and slightly translucent, which takes about 4-5 minutes.
- When you add the carrots and celery, let them cook for an additional 5 minutes. This helps soften them before adding zucchini.
- Remember, adding veggies in stages helps ensure even cooking!
This method allows all the flavors to meld beautifully while keeping the vegetables tender without becoming mushy. Enjoy your cooking adventure!
How to Make Vegetable Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup orzo pasta
- 1 (14.5 oz) can diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Fresh lemon wedges, for serving (optional)
How Much Time Will You Need?
This Vegetable Orzo Soup takes about 10 minutes to prep and 20 minutes to cook, making it a quick and easy meal option. Overall, you’ll have a delicious, homemade soup ready in just 30 minutes!
Step-by-Step Instructions:
1. Start with the Sauté:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté it until it turns translucent, which should take about 4 to 5 minutes. This will create a flavorful base for your soup!
2. Add the Veggies:
Next, toss in the minced garlic, diced carrots, and diced celery. Stir everything together and let it cook for about 5 minutes, stirring occasionally. You want the vegetables to start softening up.
3. Zucchini Time:
Now, fold in the diced zucchini and cook for 2 more minutes. This will add some nice color and freshness to your soup!
4. Bring It All Together:
It’s time to add the orzo pasta, the can of diced tomatoes (including all the juice), the vegetable broth, dried thyme, and dried oregano. Stir everything gently to combine.
5. Simmer:
Bring the soup to a boil, then turn the heat down to let it simmer. Cook for 10 to 12 minutes, or until the orzo and vegetables are nice and tender.
6. Add the Spinach:
Now, stir in the chopped spinach and cook for another 2 minutes until it wilts. This adds a lovely green color and more nutrition!
7. Season to Taste:
Before serving, season your soup with salt and black pepper according to your preference.
8. Final Touches:
Remove the pot from the heat and mix in the fresh parsley for a burst of flavor.
9. Serve and Enjoy:
Serve your delicious soup hot, with lemon wedges on the side. A little squeeze of lemon adds a fresh zing that brightens everything up!
This Vegetable Orzo Soup showcases tender orzo, a variety of fresh vegetables, and a light, flavorful broth that’s both comforting and nourishing. Enjoy your cozy meal!
Can I Use Other Pasta Instead of Orzo?
Absolutely! While orzo is great for this soup, you can substitute it with other small pasta, such as ditalini, mini shells, or even rice if you prefer a gluten-free option. Just be mindful of cooking times, as they may vary.
Can I Freeze Vegetable Orzo Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to an airtight container. It will keep well in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a little water or broth if it needs thinning out.
Can I Add More Vegetables?
Definitely! This soup is very flexible. Feel free to add other vegetables like bell peppers, kale, or green beans. Just adjust the cooking time based on the vegetables you choose to ensure they cook to tenderness.
