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Vegetable Orzo Soup

A comforting and nutritious soup filled with tender orzo pasta, fresh vegetables, and rich broth, perfect for cozy nights or family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ⅓ cup olive oil A good quality extra virgin olive oil enhances flavor.
  • 2.5 cups finely-chopped onion Sweet onions, such as Vidalia, are perfect for this soup.
  • 1 cup sliced celery Look for fresh, crisp stalks.
  • 1 cup diced carrot Use colorful heirloom carrots for a vibrant effect.
  • 2 tsp kosher salt Divided use: essential for enhancing flavors throughout the cooking process.
  • 1.5 tsp minced garlic Freshly minced garlic creates a deeper flavor.
  • 6 cups chicken or vegetable broth Homemade is best, but low-sodium store-bought works well too.
  • ¼ tsp red pepper flakes Adjust according to your spice preference.
  • 1 tsp dried parsley Adds an earthy note; fresh parsley can be a substitute.
Pasta and Vegetables
  • 1.5 cups diced zucchini Choose medium zucchini with firm skin.
  • 1 cup orzo This pasta can also be replaced with gluten-free or whole-grain orzo if desired.
  • 2 tbsp unsalted butter Adds richness; room temperature butter blends in more smoothly.
  • 3 cups baby spinach Fresh is best for texture.

Method
 

Preparation
  1. In a large Dutch oven over medium-high heat, warm the ⅓ cup olive oil until it shimmers.
  2. Add the 2 ½ cups finely-chopped onion, 1 cup sliced celery, and 1 cup diced carrot with 1 tsp of kosher salt. Cook for about 10 minutes until the veggies are soft and fragrant.
  3. Stir in 1 ½ tsp minced garlic and cook for an additional minute until fragrant.
  4. Add 6 cups of broth, scraping up the flavorful bits from the bottom of the pot.
  5. Stir in ¼ tsp red pepper flakes and 1 tsp dried parsley.
  6. Add 1 ½ cups diced zucchini, 1 cup orzo, and the remaining 1 tsp kosher salt. Cover the pot and bring to a gentle boil.
Cooking
  1. Reduce heat to low and let it simmer for about 10 minutes or until the orzo is tender. Stir occasionally.
  2. Stir in 2 tbsp unsalted butter and add 3 cups baby spinach, cooking for another minute until the spinach is just wilted.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months. For flavor, add lemon juice or zest before serving.