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Vegetable Orzo Soup Recipe

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4.3 from 89 reviews

A comforting and hearty Vegetable Orzo Soup made with fresh vegetables, fire-roasted tomatoes, and a blend of Italian herbs. This nutritious soup features tender orzo pasta simmered to perfection in a flavorful vegetable broth, finished with fresh parsley and a splash of apple cider vinegar for brightness. An oil-free sauté method keeps it light and perfect for a satisfying yet wholesome meal.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Vegetables

  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 4-5 cloves garlic, minced
  • 8 oz. gold potato, diced into small bite-sized pieces
  • 3/4 cup sweet peas (frozen)
  • 3/4 cup sweet corn (frozen)

Pantry & Seasonings

  • 4 cups vegetable broth
  • 15 oz. can fire-roasted diced tomatoes (or regular diced tomatoes)
  • 1/2 cup orzo pasta
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp apple cider vinegar
  • Salt and black pepper, to taste
  • 3 Tbsp water or additional broth (for oil-free sauté)

Instructions

  1. Prepare vegetables: Dice the onion and carrot into small pieces, mince the garlic cloves finely, and dice the gold potato into bite-sized cubes.
  2. Sauté aromatics and vegetables: Heat a stockpot over medium-high heat. Add 3 tablespoons of water or broth to the pot to use as an oil-free sauté base. Add the diced onion and carrot, cooking them for 7-8 minutes until the onion becomes soft and translucent. Add more water or broth as needed to prevent sticking.
  3. Add garlic, potato, and seasoning: Stir in the minced garlic, diced potato, and Italian seasoning. Sauté for another 2-3 minutes, allowing the garlic to become fragrant and the potatoes to start softening.
  4. Add broth and vegetables: Pour in the 4 cups of vegetable broth, the can of fire-roasted diced tomatoes with their juices, and the frozen peas and corn. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 5 minutes to allow flavors to meld and potatoes to cook through.
  5. Cook the orzo: Add the orzo pasta to the simmering soup. Continue to simmer for about 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot. Cook until the orzo is just tender.
  6. Finish and season: Turn off the heat and stir in the apple cider vinegar and chopped fresh parsley. Add salt and black pepper to taste. Note that the soup will thicken as it sits due to the orzo absorbing liquid, so serve promptly to enjoy the ideal consistency.

Notes

  • Use water or vegetable broth for an oil-free sauté to keep the soup light.
  • Stir frequently after adding orzo to prevent sticking and burning.
  • Adjust salt and pepper at the end, as broth and canned tomatoes already contribute sodium.
  • The soup thickens as it rests; add extra broth or water when reheating if desired.
  • Fire-roasted tomatoes add a smoky depth but regular diced tomatoes work fine.
  • Can be stored in an airtight container in the refrigerator for up to 4 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/vegetable-orzo-soup-recipe/