Hearty Vegetable Orzo Soup
A comforting and nourishing soup packed with vibrant vegetables and tender orzo pasta, perfect for chilly days.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 180 kcal
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup orzo pasta
- 14.5 ounces diced tomatoes, undrained
- 1 cup fresh spinach, chopped
- 1 medium lemon, juiced
- to taste fresh parsley, chopped (for garnish)
Wash and chop all vegetables. Dice onion, carrots, celery, zucchini, and bell pepper into small pieces. Mince garlic finely.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for another minute.
Add diced carrots, celery, zucchini, and bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally. Sprinkle in dried oregano, thyme, salt, and black pepper. Stir and cook for another minute.
Pour in vegetable broth and bring to a boil. Add orzo pasta and diced tomatoes. Stir well to combine.
Reduce heat to a simmer and cook for 10-12 minutes until orzo is tender. Stir in chopped spinach and lemon juice. Cook for an additional 2-3 minutes until spinach is wilted.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Calories: 180kcalProtein: 6gSodium: 400mg
Keyword orzo, soup, vegetable