Vegetable Orzo Soup
A cozy and nutritious vegetable orzo soup that's easy to make, perfect for chilly evenings and family gatherings.
Ingredients
For the soup
- 1 tablespoon olive oil A drizzle for sautéing and a touch of richness.
- 1 small onion, diced For depth and sweetness.
- 3 cloves garlic, minced Fresh garlic enhances the aromatic base.
- 2 medium carrots, diced Sweetness and color—feel free to substitute with parsnips for a twist.
- 2 stalks celery, diced Adds texture and a refreshing crunch.
- 1 zucchini, diced A light, summery addition that cooks quickly.
- 1 bell pepper, chopped Use your favorite color for vibrancy—red, yellow, or green!
- 1 can (14 oz) diced tomatoes Opt for fire-roasted for an extra kick.
- 6 cups vegetable broth Homemade is best, but store-bought works just fine.
- 1 cup orzo pasta Quickly becomes tender while absorbing flavors.
- 1 teaspoon dried oregano Classic herb for a hearty flavor.
- Salt and pepper, to taste Essential seasoning for balancing flavors.
- Fresh parsley, for garnish Adds freshness—basil or dill also work wonderfully.
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent. Then, toss in the minced garlic and cook for another 30 seconds, stirring constantly.
- Stir in the diced carrots, celery, zucchini, and bell pepper. Let them cook together for about 5 minutes.
- Add the can of diced tomatoes (juices included) and stir well to combine. Let simmer for a couple more minutes.
- Pour in the vegetable broth and sprinkle in the dried oregano, salt, and pepper. Bring it to a gentle boil.
- Once boiling, add the orzo to the pot. Reduce the heat and let it simmer until the orzo is tender, around 8-10 minutes, stirring occasionally.
- Once the orzo is cooked, taste and adjust seasoning as needed. Ladle the warm soup into bowls and sprinkle with fresh parsley or your favorite herb.
Notes
Store leftover soup in an airtight container in the fridge for up to 4 days. It freezes well for up to 3 months—just leave out the orzo and add it fresh when reheating. To reheat, simmer on the stove with a splash of broth.