This Vegetable Orzo Soup is a warm hug in a bowl! Packed with colorful veggies and tiny orzo pasta, it’s both healthy and comforting. Perfect for chilly days!
I love how quickly it comes together. Just toss in your favorite veggies and let it simmer while you sip your tea. You’ll be smiling with every spoonful!
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor and healthy fats. If you’re out, feel free to use any cooking oil you have on hand, like canola or avocado oil.
Vegetables: The mix of carrots, celery, and zucchini is classic, but you can swap in any veggies you prefer. Bell peppers, green beans, or even kale work wonderfully!
Orzo Pasta: Orzo gives this soup a fun texture. If you don’t have orzo, try using small pasta shapes like ditalini or even rice for a different twist!
Vegetable Broth: Homemade is ideal, but store-bought works great. If you need a low-sodium option, look for that on the label. Water can be used in a pinch, but broth enhances flavor.
Spinach: Fresh spinach is perfect, but you can substitute with kale or even frozen spinach. Just add it at the end to let it warm through.
How Do I Ensure My Veggies Are Perfectly Cooked?
Cooking your veggies just right makes all the difference! Start by sautéing the onion and garlic until they’re soft and fragrant—3-4 minutes is perfect. Then, add the heartier veggies like carrots and celery first; they need a bit longer to soften.
- Give the carrots and celery a 5-minute head start before mixing in the zucchini.
- Keep an eye on them while they simmer. You want them tender but still with a little bite—this keeps the soup lively!
- Finally, add your spinach at the last minute. It wilts quickly and keeps its vibrant color.
These steps will ensure you have a bowl of beautifully textured soup!
Vegetable Orzo Soup
Ingredients You’ll Need:
- Oil & Aromatics:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Vegetables:
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- Broth & Pasta:
- 6 cups vegetable broth
- 1/2 cup orzo pasta
- Greens & Seasoning:
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and around 30 minutes to cook, making the total time about 45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté Your Base:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes, until they turn soft and fragrant. This is where the magic starts!
2. Add Vegetables:
Next, toss in the diced carrots, celery, and zucchini. Stir them in and cook for another 5 minutes, stirring occasionally. You want the vegetables to start softening but not completely cooked.
3. Create Your Soup Base:
Now, it’s time to add the canned diced tomatoes (with their juices), vegetable broth, dried oregano, and dried thyme to the pot. Give everything a good stir and bring it to a boil. The colors and scents will be amazing!
4. Simmer Away:
Once boiling, reduce the heat to a low simmer. Let the soup cook for about 10 minutes, allowing the vegetables to become tender and the flavors to meld beautifully.
5. Cook the Orzo:
Stir in the orzo pasta now. Check the package instructions, but it usually takes about 7-9 minutes to cook until tender. Keep an eye on it, and you’ll get that perfect al dente texture!
6. Add Freshness:
When the orzo is nearly done, stir in the chopped spinach. It only takes a couple of minutes for it to wilt down and brighten up your soup.
7. Season to Perfection:
Taste your soup and add salt and black pepper according to your preference. Every flavor matters, so make it just right for you!
8. Serve with Love:
Now, ladle the steaming soup into bowls. Garnish your creation with a sprinkle of fresh chopped parsley for that extra touch of flavor and color.
9. Enjoy Your Soup:
Serve it hot and enjoy every spoonful of your comforting Vegetable Orzo Soup!
Can I Use Other Types of Pasta Instead of Orzo?
Absolutely! If you don’t have orzo on hand, small pasta shapes like ditalini or even tiny shells can work great. You can also use rice or quinoa for a gluten-free option, just adjust the cooking time accordingly.
Can I Make This Soup Ahead of Time?
Yes, this soup stores well! You can make it up to 3 days in advance and refrigerate it. Just note that the orzo may absorb some of the broth, so you might want to add a little extra broth or water when reheating to loosen it up.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, keep in mind that the orzo may become mushy when thawed, but it should still taste great. Use a freezer-safe container and enjoy within 3 months!
Can I Add More Vegetables?
Absolutely! Feel free to sneak in any vegetables you love or need to use up, such as bell peppers, green beans, or peas. Just adjust the cooking time slightly if necessary, depending on how long it takes for them to soften.
