Vegetable Soup with Orzo

Sometimes all you need is a bowl of soup to warm you from the inside out. This Vegetable Soup with Orzo is perfect for an easy dinner or lunch, or for when you’re feeling under the weather.

Course Soup

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 159kcal

Author Deborah Harroun

Ingredients

1 tablespoon olive oil
1 medium onion diced
3 medium carrots diced
2 stalks of celery diced
2 small or 1 medium zucchini chopped
3 cloves garlic minced
6 cups vegetable broth
1 (14.5 oz) can fire roasted tomatoes undrained
3/4 cup orzo pasta
1 teaspoon Italian seasoning
2 cups baby spinach
Parmesan cheese for serving

Instructions

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes. Stir in the zucchini and garlic and cook an additional minute. Season to taste with salt and pepper.
1 tablespoon olive oil, 1 medium onion, 3 medium carrots, 2 stalks of celery, 2 small or 1 medium zucchini, 3 cloves garlic
Mix in the vegetable broth, as well as the fire roasted tomatoes. Bring the soup to a simmer, then add the pasta and the Italian seasoning. Cook, stirring often so that the orzo doesn’t stick, until the pasta is cooked, about 10 minutes.
6 cups vegetable broth, 1 (14.5 oz) can fire roasted tomatoes, 3/4 cup orzo pasta, 1 teaspoon Italian seasoning
Stir in the spinach, and cook for another minute or two, until the spinach is wilted.
2 cups baby spinach
Serve topped with parmesan cheese, if desired.
Parmesan cheese

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition