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Vegetable Orzo Soup

A heartwarming and customizable soup combining tender orzo pasta with a medley of fresh vegetables, perfect for any day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ⅓ cup olive oil Use high-quality extra virgin for the best flavor.
  • 2 ½ cups finely chopped onion A yellow onion adds a nice sweetness.
  • 1 cup sliced celery For a bit of a crunchy texture.
  • 1 cup diced carrot Adds sweetness and color.
  • 2 tsp kosher salt Divided use, enhances all other flavors.
  • 1 ½ tsp minced garlic Freshly minced for that aromatic kick.
  • 6 cups chicken or vegetable broth Homemade broth is best, but low-sodium store-bought works too.
  • ¼ tsp red pepper flakes Adjust for spice preference.
  • 1 tsp dried parsley Fresh parsley works too, if you have it.
Final Ingredients
  • 1 ½ cups diced zucchini Tender and flavorful when cooked.
  • 1 cup orzo Search for whole wheat or gluten-free options if needed.
  • 2 tbsp unsalted butter For extra richness.
  • 3 cups baby spinach Packed with nutrients and wilts beautifully into the soup.

Method
 

Preparation
  1. In a large Dutch oven, heat the olive oil over medium-high heat. Swirl until shimmering but not smoking.
  2. Add the finely-chopped onion, sliced celery, and diced carrot along with 1 tsp of salt. Stir occasionally for about 10 minutes, until the vegetables become soft and translucent.
  3. Add the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the chicken or vegetable broth, stirring well to combine all the flavors.
Cooking
  1. Sprinkle in the red pepper flakes, dried parsley, diced zucchini, and the remaining 1 tsp of kosher salt.
  2. Stir in the orzo, cover the pot, and bring to a vigorous boil. Reduce the heat to a simmer and cook uncovered for about 10 minutes, or until the orzo is cooked al dente.
  3. Stir in the unsalted butter and 3 cups of baby spinach leaves. Cook for one additional minute until the spinach is just wilted.

Notes

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Perfect for meal prep.