Warm Cozy Vegetable Orzo Soup
A delightful soup packed with vibrant vegetables and hearty 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 red bell pepper, diced
- 1 cup fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup orzo pasta
- 14.5 ounces diced tomatoes, undrained
- 1 tablespoon lemon juice
- 1 bunch fresh parsley, for garnish
Gather all the ingredients listed above.
Wash and dice the onion, carrots, celery, zucchini, and red bell pepper into small, even pieces. Chop the spinach into smaller bits.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, carrots, and celery, and cook for another 5 minutes.
Add the zucchini, red bell pepper, dried thyme, oregano, salt, and black pepper. Cook for an additional 3-4 minutes. Pour in the vegetable broth and bring to a boil. Add the orzo pasta and diced tomatoes.
Reduce heat to a simmer and let the soup cook for 10-12 minutes, stirring occasionally.
Once the orzo is tender, stir in the chopped spinach and lemon juice. Cook for an additional 2 minutes until the spinach wilts.
Calories: 180kcalProtein: 6gSodium: 400mg
Keyword orzo, soup, vegetable