This comforting Vegetable Orzo Soup is full of tasty veggies and small pasta. It’s warm, colorful, and perfect for a chilly day or when you need a boost!
You know what I love? How quick it is to make! Just toss everything in the pot, and you’ve got a wonderful meal in no time. You might even want seconds! 😄
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps cook the vegetables. If you’re out, you can use canola oil or avocado oil as alternatives, giving a similar effect without losing taste.
Onion: A medium onion brings depth to the soup. If you need to avoid onions, use leeks or shallots for a milder flavor, or simply leave it out.
Garlic: Fresh garlic adds great aroma and taste. If you don’t have fresh, you can use garlic powder instead—about 1/4 teaspoon for every clove.
Vegetable Broth: This is the base of the soup. Homemade is great, but store-bought works well too. You can substitute with water if you’re out of broth, just season it a little more.
Orzo Pasta: This small pasta cooks quickly and is perfect for soups. If you want a gluten-free option, use rice, quinoa, or gluten-free pasta. Just adjust cooking times accordingly.
How Can I Make Perfectly Cooked Orzo Without it Getting Mushy?
Cooking orzo is straightforward, but timing is key to maintaining its texture. Here’s how to ensure it turns out just right:
- Follow the package instructions for cooking time—usually about 8-10 minutes.
- Add orzo into the simmering soup and stir gently to prevent sticking.
- Taste it a minute before the suggested cooking time to see if it’s tender but still firm (al dente).
- If making a big batch, cook the orzo separately and add to each serving. This prevents it from absorbing too much liquid if you have leftovers.
These simple tips will help you enjoy a lovely soup with perfect orzo every time!
How to Make Vegetable Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: fresh basil leaves for garnish
How Much Time Will You Need?
This delicious Vegetable Orzo Soup takes about 10 minutes to prep and about 20 minutes to cook, totaling around 30 minutes from start to finish. It’s quick, simple, and a great option for any meal!
Step-by-Step Instructions:
1. Heat the Oil and Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the finely chopped onion. Cook for about 3-4 minutes until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for another 30 seconds until it becomes fragrant.
2. Add the Vegetables:
Next, toss in the diced carrots and zucchini. Sauté these veggies for around 5 minutes until they start to soften. This adds more flavor and makes them deliciously tender!
3. Create the Soup Base:
Now, pour in the vegetable broth and the can of diced tomatoes (juice included). Stir everything together to combine the flavors nicely. Bring this mixture to a boil, then reduce the heat to a gentle simmer.
4. Cook the Orzo:
Add the orzo pasta to the pot and let it cook according to the package instructions, which is usually around 8-10 minutes until it’s perfectly al dente. Keep an eye on it to avoid overcooking.
5. Finish with Spinach and Seasonings:
Once the orzo is cooked, stir in the chopped spinach, dried basil, and oregano. Continue cooking for another 2 minutes, allowing the spinach to wilt and the flavors to meld. Finally, season with salt and freshly ground black pepper to taste.
6. Serve and Enjoy:
Your Vegetable Orzo Soup is ready to serve! Ladle it into bowls while it’s hot, and if you want, add a sprinkle of fresh basil leaves on top for a lovely touch!
This wholesome soup is a beautiful balance of flavors and textures, making it a comforting and nourishing meal for any time of the year. Enjoy every bite!
Can I Use Different Vegetables in This Soup?
Absolutely! This recipe is quite flexible. Feel free to substitute or add in your favorite vegetables like bell peppers, green beans, or kale. Just ensure that the cooking times are similar so everything cooks evenly!
Can I Make This Soup in Advance?
Yes, you can! This soup is even better the next day as the flavors meld. Prepare it up to a day in advance, store it in an airtight container in the fridge, and reheat gently on the stove before serving.
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it—just know that the orzo might absorb a bit of liquid upon thawing. You can add a splash of broth or water while reheating to regain the soup’s consistency!
Can I Make This Soup Vegan?
This recipe is already vegan-friendly with the use of vegetable broth and no animal products. Just double-check any brand-specific ingredients, especially for store-bought items, to ensure they are vegan!