Description
Vegetable Orzo Soup is a light and healthy vegetarian soup packed with fresh vegetables and tender orzo pasta. Ready in just 30 minutes, it’s perfect for a quick and comforting dinner.
Ingredients
Scale
- 3 carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 8 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 (14.5 oz) can fire roasted tomatoes
- 1 cup orzo pasta
- 4 cups vegetable stock
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 1/2 tablespoon fresh lemon juice (optional)
- 1 tablespoon fresh parsley, minced (optional)
Instructions
- Dice carrots, celery, and onion.
- Heat a large Dutch oven over medium heat and add olive oil.
- Add carrots, celery, onion, Italian seasoning, salt, pepper, and red pepper flakes. Sauté 4-5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Stir in chopped spinach.
- Add orzo and stir well, scraping the bottom of the pot.
- Pour in fire roasted tomatoes, vegetable stock, and water.
- Bring to a boil, then reduce to medium and cook 8-9 minutes, stirring often.
- Remove from heat once orzo is tender.
- Stir in lemon juice and parsley before serving.
Notes
- Substitute brown rice or quinoa for orzo and adjust cooking time accordingly.
- Stir frequently to prevent orzo from sticking to the bottom.
- Add extra broth when reheating as pasta absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 257 kcal
- Sugar: 9 g
- Sodium: 1798 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg