One-Pot Orzo Vegetable Soup
User Reviews
5
One-Pot Orzo Vegetable Soup
Description
One-Pot Orzo Vegetable Soup begins by sautéing diced onions, carrots, celery, and minced garlic in oil or butter until softened. Vegetable or chicken stock, canned diced tomatoes, orzo pasta, and dried herbs such as thyme, oregano, and rosemary are added and brought to a simmer. Cooking continues until the pasta is al dente and the vegetables are tender. Fresh spinach is stirred in at the end to wilt gently into the hot broth, adding a leafy green component without overcooking.
The final result is a balanced soup with a blend of aromatic vegetables and lightly herbed broth, anchored by the small, tender orzo pasta for substance. The tomato pieces and green spinach provide color and textural contrast. Optional toppings, including freshly grated Parmesan, red pepper flakes, garlic-croutons, roasted chickpeas, and fresh herbs, allow customization suited to individual tastes and add additional flavor or crunch.
This soup suits vegetarians when prepared with vegetable stock and offers flexibility to add proteins like Italian sausage or shredded chicken if desired, making it adaptable for different meal preferences. The recipe is straightforward and convenient with one-pot cooking, making it a practical choice for a comforting lunch or dinner dish.
Ingredients
- 1 TBSP olive oil or avocado oil or butter
- 1 cup yellow onion diced
- ½ cup carrot diced
- ½ cup celery diced
- 2 cloves garlic peeled and minced
- 3 cups vegetable stock or chicken stock
- 1 cup canned tomatoes diced or crushed
- 1/2-3/4 cup orzo pasta
- ¼ tsp thyme dried
- ⅛ tsp oregano dried
- ⅛ tsp rosemary dried
- 2 cups spinach fresh
- salt to taste
- black pepper to taste
TASTY TOPPINGS: choose your favorites
- Parmesan Cheese SO GOOD!, freshly grated
- red pepper flakes crushed
- chickpea one of my favorite soup toppers, garlic roasted
- crouton garlic bread
- parsley fresh
- basil fresh, torn
Instructions
- Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and sauté until tender, approx. 4-5 minutes.
- Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
- Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!
Notes
- Use vegetable stock for a vegetarian preparation.
- Adding browned Italian sausage or shredded rotisserie chicken turns this into a meat-based soup.
- Nutrition facts are estimated; adjust seasonings to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4642IU | 93% |
| Vitamin C | 15mg | 17% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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