Description
A hearty and flavorful Orzo Vegetable Soup packed with fresh vegetables, tender orzo pasta, and aromatic herbs simmered to perfection in a savory vegetable broth. This comforting soup is light, nutritious, and easy to prepare, making it a perfect choice for a healthy weeknight meal or cozy lunch.
Ingredients
Scale
Vegetables and Herbs
- 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
- 1 tablespoon fresh parsley, chopped
Pasta and Liquids
- 1 cup dried orzo pasta
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
Seasonings and Oils
- 1 tablespoon olive oil
- 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
Instructions
- Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the diced onion and cook for about 3 minutes until softened and fragrant, forming the flavor base of the soup.
- Add carrots and celery: Stir in the diced carrots and celery, cooking for an additional 5 minutes while stirring occasionally to soften.
- Add garlic: Mix in the minced garlic and cook for 1 minute, stirring constantly to prevent burning and release its aroma.
- Add zucchini and bell pepper: Add the diced zucchini and yellow bell pepper, cooking for 3-4 minutes until the vegetables begin to soften.
- Toast orzo: Stir in the dried orzo pasta and cook for 1-2 minutes, allowing it to lightly toast which enhances its flavor.
- Add tomatoes: Pour in the diced tomatoes with their juices, stirring thoroughly to combine with the vegetables.
- Add broth and simmer: Pour in the vegetable broth, bring the mixture to a simmer over medium-high heat to start cooking the pasta and blend flavors.
- Add herbs and spices: Once simmering, reduce heat to low and stir in dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes for seasoning.
- Simmer soup: Cover the pot and let the soup simmer for 10-12 minutes until orzo is al dente, absorbing the flavors.
- Add spinach: Stir in chopped spinach leaves and cook for 2 more minutes until the spinach wilts and the soup is heated through.
- Finish with lemon juice: Remove from heat and stir in lemon juice to brighten the flavors.
- Adjust seasoning: Taste the soup and add more salt, pepper, or red pepper flakes if desired to suit your preference.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- You can substitute orzo with other small pasta shapes like acini di pepe or small shells if preferred.
- For a heartier soup, add cooked beans such as cannellini or chickpeas.
- If you like a spicier soup, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- To make this recipe vegan, ensure your vegetable broth is free from animal products.
