Vegetable Orzo Soup
This cozy Vegetable Orzo Soup combines fresh vegetables and tender orzo in a flavorful broth, making it the perfect comfort food for chilly evenings.
Ingredients
Main Ingredients
- 1 cup orzo pasta Use whole wheat or gluten-free orzo if preferred.
- 1 tablespoon olive oil Heart-healthy fat to start the base.
- 1 medium onion, diced Adds a depth of flavor and sweetness.
- 2 cloves garlic, minced The aromatic touch that enhances flavors.
- 2 medium carrots, diced Adds sweetness and crunch.
- 2 stalks celery, diced For fresh, herby flavor.
- 1 medium bell pepper, diced Any color adds vibrancy.
- 1 medium zucchini, diced Soaks up flavors beautifully.
- 4 cups vegetable broth Homemade or store-bought works well.
- 1 cup diced tomatoes Canned or fresh, for acidity.
- 1 teaspoon dried oregano Adds classic Italian flavor.
- to taste salt and pepper Adjust to preference.
- optional fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Toss in the carrots, celery, and bell pepper. Stir frequently and cook for another 5 minutes until they start to soften.
- Add the diced zucchini and continue to sauté for an additional 3-4 minutes.
- Carefully add the vegetable broth and diced tomatoes to the pot. Bring to a gentle boil.
- Stir in the orzo and oregano, then season with salt and pepper. Reduce heat, cover, and let simmer for 10-12 minutes until the orzo is tender.
- Once the orzo is cooked, stir in fresh parsley. Adjust seasoning as needed.
Notes
Herbal infusions like bay leaf or fresh herbs can enhance flavor. Can be refrigerated for 3-4 days or frozen in portions. Adjust consistency with broth as desired.