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Vegetable Orzo Soup

A warm and comforting Vegetable Orzo Soup made with fresh ingredients, perfect for family gatherings or a cozy night in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ⅓ cup olive oil Use a high-quality extra virgin olive oil for a flavorful base.
  • 2 ½ cups finely chopped onion Sweet onions like Vidalia work wonderfully here.
  • 1 cup sliced celery Choose fresh, crisp stalks for the best crunch and flavor.
  • 1 cup diced carrot Bright, juicy carrots add sweetness and color.
  • 2 tsp kosher salt Use good quality salt to enhance flavors.
  • 1 ½ tsp minced garlic Fresh garlic gives that classic aromatic kick.
  • 6 cups chicken or vegetable broth Homemade broth is ideal, but a good store-bought version can save time.
  • ¼ tsp red pepper flakes Just a pinch adds a pleasant heat without overpowering the soup.
  • 1 tsp dried parsley Adds an herbal note; fresh parsley can elevate the flavor even more.
Final Ingredients
  • 1 ½ cups diced zucchini Fresh zucchini is key for a nice texture.
  • 1 cup orzo A small pasta that soaks up the broth beautifully.
  • 2 tbsp unsalted butter For a rich, finishing touch—used at the end of cooking.
  • 3 cups baby spinach Feel free to substitute kale or chard if you prefer heartier greens.

Method
 

Preparation
  1. In a Dutch oven over medium-high heat, heat the olive oil until shimmering.
  2. Add the finely chopped onion, celery, and diced carrot with 1 teaspoon of salt. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  3. Toss in the minced garlic and sauté for about a minute more, just until it becomes fragrant.
  4. Carefully pour in the chicken or vegetable broth, scraping up any bits stuck to the bottom of the pot for added flavor.
  5. Stir in the red pepper flakes, dried parsley, and diced zucchini. Then, add the orzo along with the remaining teaspoon of salt.
  6. Cover the pot, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes, stirring occasionally, until the orzo is cooked through.
  7. Stir in the unsalted butter until melted, and add in the baby spinach. Cook for another minute or so until the spinach is just wilted.

Notes

For optimal flavor, consider using organic vegetables when available. Ensure you stir the soup occasionally while it’s simmering to avoid orzo sticking to the bottom.