Vegetable Orzo Soup
A comforting and easy one-pot soup filled with fresh vegetables and orzo pasta, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon butter or olive oil For that rich, savory base.
- 1 medium onion, chopped Adds depth and sweetness.
- 2 medium carrots, chopped Provides color and subtle sweetness.
- 1 cup celery, chopped Adds refreshing crunch.
- 4 cloves garlic, minced Enhances flavor.
Soup Base
- 2 tablespoons tomato paste Provides a rich base flavor.
- 2 medium potatoes, cut into ½-inch cubes Absorb flavor and add substance.
- 1 can (14.5 oz) diced tomatoes Shortcut for flavor and freshness.
- 6-7 cups vegetable broth Use low-sodium if desired.
Seasonings
- 1 tablespoon Worcestershire sauce Adds umami flavor.
- 1½ tablespoons brown sugar Adds sweetness.
- 1 tablespoon Italian seasoning Adds aroma.
- 1 teaspoon seasoned salt Enhances flavors.
- 1 teaspoon celery salt Adds extra flavor.
Final Touches
- ⅓ cup dry orzo pasta Adds a delightful chew.
- 1 cup frozen sweet corn Brightens the dish.
- ½ cup chopped fresh parsley For garnish.
- ½ teaspoon fresh lemon juice or apple cider vinegar (optional) Adds acidity.
- to taste Kosher salt and freshly ground black pepper For seasoning.
- to serve Freshly grated Parmesan cheese (optional) For garnish.
Instructions
Preparation
- Heat the butter or olive oil in a large pot over medium heat.
- Add the chopped onions, carrots, and celery. Cook for about 8–10 minutes until soft.
- Add the minced garlic and tomato paste, cooking for about a minute until fragrant.
Cooking
- Stir in potatoes and diced tomatoes, mixing well.
- Pour in vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a boil.
- Once boiling, add the orzo. Lower the heat and let simmer for 25–30 minutes until the orzo is al dente and the veggies are tender.
- In the last 5 minutes, add the frozen sweet corn.
- Adjust seasoning with salt and pepper before serving.
- Stir in parsley and optional lemon juice or vinegar before serving.
- Serve warm, garnished with Parmesan cheese if desired.
Notes
Feel free to improvise with any leftover veggies. Let it cool before storing leftovers in an airtight container for up to 4 days in the fridge. This soup is freezable for up to 3 months.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 40gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 600mgFiber: 5gSugar: 5g
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