Orzo soup is a comforting and hearty dish that combines tender orzo pasta with a medley of fresh vegetables and flavorful broth. This delightful soup is perfect for a cozy weeknight dinner or as a light meal option. The delicate texture of orzo pairs beautifully with vibrant vegetables, making each spoonful a burst of flavor. It’s easy to prepare and can be customized with various herbs and spices to suit your taste. Whether you’re feeling under the weather or just want a warm bowl of comfort, this orzo soup is sure to hit the spot.
You’ll Love This Orzo Soup
This orzo soup is a versatile dish that can be enjoyed year-round. It features a rich and savory broth infused with garlic and herbs, complemented by the wholesome goodness of vegetables. With its quick cooking time and simple ingredients, it’s perfect for busy nights when you want something nutritious and delicious. Plus, this soup is easily adaptable; you can add your favorite proteins, such as shredded chicken or white beans, to make it even heartier.
Ingredients You’ll Need
To make this delicious orzo soup, gather the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth (or chicken broth)
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon (optional)
- Fresh parsley, for garnish
Instructions
Follow these step-by-step instructions to prepare your orzo soup:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Carrots and Celery: Add the diced carrots and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
- Pour in the Broth: Add the vegetable (or chicken) broth to the pot, bringing the mixture to a boil.
- Incorporate the Orzo: Once boiling, add the orzo pasta and diced tomatoes (with their juice). Stir well to combine.
- Season the Soup: Add the dried oregano, thyme, salt, and pepper to taste. Reduce the heat to low and let the soup simmer for about 10-12 minutes, or until the orzo is cooked al dente.
- Add Greens: Stir in the chopped spinach or kale and allow it to wilt for about 2-3 minutes.
- Finish with Lemon: If desired, squeeze the juice of one lemon into the soup for a fresh burst of flavor.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
MORE RECIPES: Poblano Chicken Chowder & Rotel Chicken Spaghetti Recipe
Serving Suggestions
Orzo soup is delicious on its own, but you can enhance your meal by serving it with crusty bread or a light salad. For a heartier option, add some grilled chicken or meatballs on the side. You can also sprinkle some grated Parmesan cheese on top for added richness. If you’re looking for variations, consider adding different vegetables like zucchini, bell peppers, or green beans.
How to Store Orzo Soup
To store your orzo soup, allow it to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you plan to freeze the soup, consider omitting the orzo, as it may become mushy when reheated. Instead, cook the orzo separately and add it to the soup after thawing.
Additional Tips: Orzo Soup
- Substitutions: Feel free to use any vegetables you have on hand. Bell peppers, corn, or even peas work well in this recipe.
- Protein Additions: For a protein boost, add shredded rotisserie chicken or cooked beans.
- Troubleshooting: If your soup is too thick, simply add more broth or water until you reach your desired consistency.
orzo soup
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 6 cups vegetable broth
- 1 cup orzo pasta
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach or kale chopped
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Sauté onion and garlic.
- Add carrots and celery.
- Pour in broth and bring to a boil.
- Add orzo and tomatoes.
- Season and simmer.
- Stir in greens and lemon juice.
- Serve hot.
