Vegetable Orzo Soup
Vegetable Orzo Soup a delicious soup made vegetables and everyday ingredients. These easy flavors come together in a snap and it's a healthy meal packed full of flavor!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 3 carrots
- 2 stalks celery
- 1 yellow onion
- 8 cups spinach
- 1 clove garlic
- 1 14.5 oz can fire roasted tomatoes
- 1 cup orzo pasta
- 4 cups stock
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch red pepper flakes
- 1/2 tablespoon lemon (optional)
- 1 tablespoon parsley minced (optional)
Dice the carrots, celery & onion. Heat a large stockpot over medium heat. When it is good & hot, add the olive oil.
Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.
Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot.
Next add the pasta and give everything a good stir. Poor in the tomatoes, stock and water. Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes.
Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.
Calories: 257kcal | Carbohydrates: 46g | Protein: 8g | Fat: 4g | Sodium: 1798mg | Potassium: 656mg | Fiber: 5g | Sugar: 9g | Vitamin A: 286% | Vitamin C: 30.8% | Calcium: 14.3% | Iron: 17.1%