Description
This comforting vegetarian orzo soup is made with tender vegetables, aromatic herbs, and delicate orzo simmered in a flavorful vegetable broth. It's a quick, wholesome meal that's perfect for cozy lunches or easy weeknight dinners.
Ingredients
1 tablespoon extra virgin olive oil, plus more for drizzling
1 medium onion, diced
1 large carrot, diced
1 large celery rib, diced
1 garlic clove, minced
½ teaspoon dried basil or dried thyme
2 teaspoons flour
4 cups low-sodium vegetable broth
1¼ teaspoons salt, or to taste
1 cup orzo pasta
2 tablespoons fresh parsley, chopped
Freshly ground black pepper, for serving (optional)
Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and celery and sauté for about 5 minutes until tender.
- Stir in the garlic, dried basil or thyme, and flour. Cook for 1 minute until fragrant.
- Pour in the vegetable broth, add the salt, stir well, and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes.
- Stir in the orzo and cook uncovered for about 10 minutes, stirring frequently, until the pasta is tender.
- Remove from the heat and stir in the chopped parsley. Taste and adjust the seasoning as needed. Add extra vegetable broth if a thinner consistency is desired.
- Serve warm with a drizzle of extra virgin olive oil, freshly ground black pepper, and grated Parmesan cheese if desired.
Notes
Add spinach or kale during the last few minutes of cooking for extra greens.
Stir in cannellini beans or chickpeas for a heartier meal.
Use Italian seasoning instead of a single herb for added flavor.
Add a squeeze of fresh lemon juice before serving for brightness.
Store leftovers in the refrigerator for up to 4 days. Add extra broth when reheating, as the orzo will absorb liquid.
For freezing, cook and store the orzo separately to maintain the best texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 203 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 2 mg
