Vegetable Orzo Soup Recipe
When you’re looking for something that feels like home in a bowl, Easy Vegetable Orzo Soup delivers comfort without compromise. This light yet hearty dish is perfect for busy weeknights, chilly afternoons, or anytime you need something simple, wholesome, and satisfying.
Calories 297kcal
Ingredients
- ⅓ cup olive oil
- 2 ½ cups finely chopped onion
- 1 cup sliced celery
- 1 cup diced carrot
- 2 tsp kosher salt (divided)
- 1 ½ tsp minced garlic
- 6 cups vegetable or chicken broth
- ¼ tsp red pepper flakes (optional)
- 1 tsp dried parsley
- 1 ½ cups diced zucchini
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 3 cups baby spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the onion, celery, and carrot with 1 tsp of salt. Sauté until softened, about 5–7 minutes.
- Stir in the garlic and cook for 1 more minute.
- Pour in the broth and stir to combine.
- Add the red pepper flakes, dried parsley, zucchini, and orzo pasta. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 10 minutes or until the orzo is cooked al dente.
- Stir in the butter and spinach leaves. Cook for another 1–2 minutes until the spinach wilts.
- Taste and adjust seasoning as necessary before serving.
Notes
• Orzo Tip: For the best texture, make sure the orzo is cooked al dente, as it will continue to absorb liquid as it sits.
• Vegetarian Version: Use vegetable broth instead of chicken broth to keep it vegetarian.
• Add Protein: For extra protein, add chickpeas, shredded chicken, or even crispy bacon bits.
• Customizable: Feel free to add other vegetables like kale, green beans, or peas for variety.
• Storage: This soup stores well in the refrigerator for 3–4 days. It can also be frozen for up to 3 months.
• Vegetarian Version: Use vegetable broth instead of chicken broth to keep it vegetarian.
• Add Protein: For extra protein, add chickpeas, shredded chicken, or even crispy bacon bits.
• Customizable: Feel free to add other vegetables like kale, green beans, or peas for variety.
• Storage: This soup stores well in the refrigerator for 3–4 days. It can also be frozen for up to 3 months.