Vegetable Orzo Soup
Vegetable orzo soup is an easy, one-pot soup recipe that can be ready in less than 30 minutes. Tomato-based broth is filled with tender vegetables, cozy, savory seasoning, and orzo.
Servings: 4 servings
Calories: 246kcal
Ingredients
- 1 tablespoon olive oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1 medium zucchini, chopped
- 32 ounces vegetable broth
- 15 ounces canned crushed tomatoes
- 1 cup orzo, dry, about 6 ounces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large stock pot over medium heat. Add chopped celery, carrot, and onion. Cook for 4 to 5 minutes, or until vegetables begin to lightly brown and onions begin to turn translucent.
- Add zucchini, broth, canned tomatoes, orzo, Italian seasoning, salt, red pepper flakes, and pepper, stirring to combine. Bring to a simmer and cook pasta to al dente according to pasta's package directions.
- Remove from heat, portion into bowls, and serve warm.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 3 to 4 days in a sealed container in the refrigerator.
- Freezing: Soup can be frozen for up to 3 months in a tightly sealed, freezer-safe container.
- Pasta variations: Want to use other shapes of pasta? Substitute with about 6 ounces of your favorite pasta and cook soup according to pasta's package directions for al dente pasta. Great options include ditalini, macaroni, and orecchiette.
Nutrition Estimate
Serving: 0.25of recipe | Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1370mg | Potassium: 664mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5961IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 2mg