This Vegetable Orzo Soup is a cozy bowl of goodness! Packed with colorful veggies and little pasta orzo, it’s hearty and full of flavor, perfect for any day of the week.
And let’s be real, who doesn’t love a dish that’s both healthy and delicious? I usually whip up a big batch and enjoy it for lunch—so easy and so comforting!
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing veggies. You can replace it with avocado oil or even coconut oil if you prefer. I usually stick with olive oil for its flavor!
Onion & Garlic: These are essential for building depth. If you’re out of onions, shallots or leeks work too. Fresh garlic is best, but garlic powder or granules can be a substitute in a pinch.
Vegetables (Celery, Carrots, Zucchini, Potato): Feel free to mix and match. Bell peppers, green beans, or peas can replace any of these. I like adding some green beans for extra crunch!
Vegetable Broth: You can use homemade broth for more flavor or even water if you don’t have any on hand. Keep in mind, the more flavorful the liquid, the tastier your soup will be!
Orzo Pasta: If you’re gluten-free, try using rice, quinoa, or gluten-free pasta. Regular pasta works, but orzo gives such a nice texture that I always keep it on hand.
Spinach: Fresh spinach is lovely, but kale or Swiss chard can work well, too. I sometimes add a handful of frozen spinach if I don’t have fresh available.
How Do I Sauté Vegetables Perfectly?
Sautéing the vegetables is key to layering flavor in your soup. Here’s how to do it right:
- Start with a medium heat to avoid burning; you want your veggies to soften, not brown.
- Add the onions and let them cook until translucent, about 3-4 minutes, then add garlic and cook for an additional minute.
- Next, add harder vegetables like carrots and celery first, giving them a head start before adding the rest.
- Make sure to stir occasionally to prevent sticking, and always taste as you go to adjust flavors!
How to Make Vegetable Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 small potato, peeled and diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups vegetable broth
- 1/2 cup orzo pasta
- 2 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This tasty Vegetable Orzo Soup takes about 10 minutes to prep and around 30 minutes of cooking time. So, in just about 40 minutes, you’ll have a warm, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced celery, and sliced carrots. Cook these together for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
2. Adding More Veggies:
Next, add the diced potato and zucchini to the pot. Stir everything together and cook for another 3 minutes. This step helps soften these veggies before adding more liquid.
3. Creating the Soup Base:
Pour in the can of diced tomatoes (including their juices) and the vegetable broth. Sprinkle in the dried Italian seasoning. Bring this mixture to a gentle boil, then reduce the heat to let it simmer.
4. Simmer Until Tender:
Let the soup simmer uncovered for about 15 minutes. At this stage, you’re looking for the potatoes to be nice and tender!
5. Cooking the Orzo:
Add the orzo pasta into the pot and continue to simmer for another 8-10 minutes, or until the orzo is cooked through and tender. Make sure to give it a stir occasionally to prevent sticking!
6. Final Touches:
Stir in the fresh spinach leaves and let them wilt for about 2 minutes. This will add color and flavor to your soup.
7. Season and Serve:
Season your soup with salt and pepper to taste. Ladle it into bowls and sprinkle with fresh parsley for that little extra touch. Now it’s ready to be enjoyed warm!
Enjoy your nourishing and flavorful Vegetable Orzo Soup! Perfect for a cozy evening or as a healthy lunch option!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to customize the vegetables based on your preference or what you have on hand. Bell peppers, green beans, or even frozen peas work great! Just keep in mind the cooking times, as some veggies might need a bit more or less time to soften.
Can I Make This Soup in Advance?
Yes! You can prepare the soup ahead of time and store it in the fridge for up to 3 days. Just reheat on the stovetop or in the microwave. If you know you’ll be storing leftovers, consider cooking the orzo separately to prevent it from getting too mushy when reheating.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, let the soup cool completely, then transfer it to freezer-safe containers. It should keep well for up to 3 months!
Can I Use a Different Type of Pasta?
Yes, you can substitute orzo with other pasta shapes! Just be sure to adjust the cooking time according to the pasta you use, as some may take longer to cook than others. Small pasta shapes like ditalini or small shells work well, too!
