Vegetarian Orzo Soup
A comforting and nutritious dish packed with fresh vegetables and herbs, perfect for any season.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh spinach or kale (optional) Can be added for extra nutrition.
- Grated Parmesan cheese (for serving, optional) For added flavor when serving.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Add the vegetable broth, diced tomatoes, thyme, and oregano. Bring to a boil.
- Stir in the orzo pasta and reduce the heat to a simmer. Cook for 8-10 minutes, or until the orzo is tender.
- If using, stir in the spinach or kale until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
This soup can be customized by adding other vegetables like bell peppers or zucchini for extra nutrients. It is best served hot and pairs well with crusty bread or a simple side salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.