Description
A warm, comforting vegetable soup featuring tender orzo, fresh vegetables, and a savory, flavorful broth.
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 1/2-inch cubes
- 1 (14.5 oz) can diced tomatoes
- 6–7 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons 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. Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 8–10 minutes until softened.
2. Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
3. Add potatoes, diced tomatoes with juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt; stir and bring to a boil.
4. Reduce heat to a simmer and add orzo; cook for 25–30 minutes until orzo is tender and potatoes are soft.
5. Add frozen corn and cook for an additional 5 minutes; season with salt and pepper to taste.
6. Remove from heat, stir in fresh parsley, and finish with lemon juice or vinegar if desired. Serve warm with Parmesan.
Notes
Customize by adding extra vegetables such as spinach, zucchini, or kale.
Swap orzo for small pasta or rice for a gluten-free option.
Soup thickens as it sits—add extra broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg