Description
Vegetable Orzo Soup is a warm, nourishing dish that’s perfect for chilly days or when you’re craving a hearty yet healthy meal. This one-pot wonder combines a flavorful vegetable broth with tender orzo pasta and an array of fresh produce, creating a symphony of textures and flavors.
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoon tomato paste
- 2 medium potatoes, cut into 1/2-inch cubes
- 1 can (14.5 ounce.) diced tomatoes
- 6 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- 1/3 cup dry orzo pasta
- 1 cup frozen sweet corn
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon fresh lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
1. In a large pot, melt butter or heat olive oil over medium heat.
2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
3. Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant.
4. Mix in diced potatoes and canned tomatoes.
5. Add vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
6. Stir in dry orzo pasta and frozen corn. Simmer for 8–10 minutes until orzo is cooked.
7. Stir in chopped parsley and lemon juice or vinegar if using. Adjust salt and pepper to taste.
8. Ladle the Vegetable Orzo Soup into bowls and top with freshly grated Parmesan cheese if desired.
Notes
To make this Vegetable Orzo Soup even more versatile, consider these tips and variations:
– Substitute Vegetables: Feel free to swap in or add other vegetables like zucchini, bell peppers, spinach, or kale to customize the soup to your liking.
– Use Different Pasta: If you prefer a different shape, try substituting the orzo with small pasta like ditalini, elbows, or even whole wheat pasta.
– Make It Vegan or Gluten-Free: To create a vegan version, use olive oil instead of butter and replace the Parmesan cheese with a dairy-free alternative. For a gluten-free option, swap the orzo with gluten-free pasta or rice.
– Add Protein: Boost the protein content by stirring in cooked beans, lentils, or shredded chicken towards the end of cooking.
– Spice It Up: For a touch of heat, add a pinch of crushed red pepper flakes or a splash of hot sauce to the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg