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–+ servings
Recipe 3af098632f

Vegetable Orzo Soup

A comforting and flavorful soup packed with vegetables and orzo pasta, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 220 kcal

Ingredients
  

Base Ingredients

  • 1 tablespoon butter or olive oil For that rich base flavor.
  • 1 medium onion, chopped Do not skimp on size or flavor.
  • 2 medium carrots, chopped Sweet, slightly earthy.
  • 1 cup chopped celery For crunch and flavor.
  • 4 cloves garlic, minced Add more if desired.

Main Ingredients

  • 2 tablespoons tomato paste Adds umami flavor.
  • 2 medium potatoes, cut into ½-inch cubes They will absorb the soup’s goodness.
  • 1 14.5 oz can diced tomatoes For tang and color.
  • 6-7 cups vegetable broth Choose a high-quality brand.
  • 1 tablespoon Worcestershire sauce Adds depth of flavor.
  • 1½ tablespoons brown sugar Balances acidity.
  • 1 tablespoon Italian seasoning Herby flavor.
  • 1 teaspoon seasoned salt For flavor enhancement.
  • 1 teaspoon celery salt For extra pop of flavor.
  • ⅓ cup dry orzo Perfect pasta for soup.
  • 1 cup frozen sweet corn For sweetness and texture.
  • ½ cup chopped fresh parsley Adds brightness.
  • ½ teaspoon fresh lemon juice or apple cider vinegar (optional) Brightens flavors.
  • 1 tablespoon freshly grated Parmesan cheese (optional) For garnish.
  • to taste Kosher salt and freshly ground black pepper To taste.

Instructions
 

Preparation

  • Heat the soup pot over medium heat and add butter or olive oil.
  • Add the chopped onions, carrots, and celery. Sauté for 8-10 minutes until softened.
  • Stir in minced garlic and tomato paste, cooking for an additional minute.

Cooking

  • Add cubed potatoes, diced tomatoes (with juices), vegetable broth, Worcestershire sauce, and brown sugar.
  • Season with Italian seasoning, seasoned salt, and celery salt; bring to a boil.
  • Once boiling, stir in orzo, reduce heat to a simmer, and cook for 25-30 minutes.
  • About 5 minutes before cooking time is up, add the frozen sweet corn.
  • Taste and adjust seasoning with salt and pepper; stir in fresh parsley and optional lemon juice or vinegar.

Serving

  • Ladle soup into bowls and garnish with Parmesan cheese if desired.

Notes

For meal prep, this soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 540mgFiber: 6gSugar: 5g
Keyword Comfort Food, Easy Dinner Recipe, Healthy Soup, Vegetable Orzo Soup, Vegetarian Recipe
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