Hearty Vegetable Orzo Soup
A comforting and nutritious soup that's quick to prepare and fully customizable, packed with vegetables and flavor.
Ingredients
Vegetables and Aromatics
- 2 medium carrots Substitute with other root vegetables if desired.
- 2 stalks celery Leeks can be used for a unique flavor profile.
- 1 medium onion Sauté until translucent for the best result.
- 2 cloves fresh garlic Fresh garlic is ideal.
- 1 medium zucchini Incorporate in the last few minutes of cooking.
- 2 cups fresh spinach Add just before serving for freshness.
Soups and Broth
- 4 cups vegetable broth Using quality broth enhances flavor significantly.
- 1 can (14.5 oz) canned tomatoes About one pound.
Pasta and Protein
- 1 cup orzo Can substitute with small-shaped pasta or rice for a gluten-free option.
- 1 cup beans or protein Optional additions can include shredded chicken or Italian sausage.
Seasonings
- 1 teaspoon salt Gradually add during cooking for even seasoning.
- 1 teaspoon pepper
- 1 teaspoon dried thyme Feel free to adjust to your taste.
- 1 teaspoon dried oregano Feel free to adjust to your taste.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onion and sauté until it turns translucent, about 3-5 minutes.
- Stir in the garlic and cook for another minute, allowing the aromas to bloom.
- Toss in the carrots, celery, and zucchini. Sauté for 5 more minutes until the vegetables begin to soften.
- Pour in the vegetable broth along with the canned tomatoes (including juice) and seasonings (salt, pepper, thyme, and oregano).
- Bring the mixture to a boil, then add the orzo and reduce the heat to simmer for about 10 minutes, or until the pasta is al dente.
- Just before serving, stir in the spinach until wilted. Adjust seasoning if necessary, and add your chosen protein for a heartier option.
Notes
This soup is versatile and can be paired with a side salad or crusty bread. For added flair, consider sprinkling fresh herbs or grated Parmesan cheese on top.