Description
This Vegetable Orzo Soup is a hearty, flavorful, and nutritious dish made with fresh vegetables, tender orzo pasta, and a savory broth. Perfect for any season, it’s a quick and easy meal that’s both satisfying and healthy.
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ 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, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8-10 minutes until the vegetables soften.
2. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
4. Stir in the orzo, reduce heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
5. In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
6. Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
7. Serve warm, garnished with freshly grated Parmesan cheese, if desired.
Notes
If you don’t have orzo, substitute with any small-shaped pasta or rice for a gluten-free version (adjust cooking time accordingly).
Fresh tomatoes can replace canned diced tomatoes for a fresher taste. Use about 1 pound of fresh tomatoes for one can (14.5 oz) of diced tomatoes.
Feel free to add extra vegetables like zucchini, spinach, or kale to enhance the soup.
For a meatier soup, consider adding chopped bacon, Italian sausage, or shredded chicken.
If preparing ahead, store the soup in the fridge for 3-4 days or freeze individual portions for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 174
- Sugar: 8.4 g
- Sodium: 833.4 mg
- Fat: 7.6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25.9 g
- Fiber: 4 g
- Protein: 3.1 g
- Cholesterol: 0 mg