This Orzo Vegetable Soup is a quick and easy one-pot wonder and a delicious way to warm up on a cold day!
Quite a long time ago I used to think orzo was simply “pastified” rice and didn’t see the point.
I obviously had the imbecilic These days I am about the orzo!It’s little enough to stack up a spoonful with pasta goodness (with no concern of getting insulted with an extra long noodle or having larger than average pasta push the wide range of various fixings off the darn spoon) yet sufficiently huge to stand it’s ground in soups, servings of mixed greens, and pasta dishes galore.
This flavorful soup is a little clump adaptation of Ali’s Italian Orzo Spinach Soup on Gimme Some Oven that I changed dependent on the fixings I had helpful! The first formula makes a LOT of soup however with Paul investing increasingly more energy in Texas of late I don’t exactly require a boatload of soup to gulp without help from anyone else.
Three or four dishes to warm for snacks and meals over time are awesome, and sets incredible with cold sandwiches, melty flame broiled cheddar, and much extra chicken which makes a grand blend in!,I’ve likewise begun doing this thing where I pair a cup good veggie soup with a stacked prepared potato as an afterthought and it’s basically the supper I had always wanted of late! Scrumptious!
This Orzo Vegetable Soup is a quick and easy one-pot wonder and a delicious way to warm up on a cold day!
Ingredients
- 1 TBSP olive oil, avocado oil, or butter
- 1 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic peeled and minced
- 3 cups vegetable stock or chicken stock
- 1 cup canned diced or crushed tomatoes
- 1/2-3/4 cup orzo pasta
- 1/4 tsp dried thyme
- 1/8 tsp dried oregano
- 1/8 tsp dried rosemary
- 2 cups fresh spinach
- salt and black pepper to tast.
TASTY TOPPINGS:
- freshly grated Parmesan cheese (SO GOOD!)
- crushed red pepper flakes
- garlic roasted chickpeas (one of my favorite soup toppers)
- garlic bread croutons
- fresh parsley
- fresh torn basil.
Instructions
- Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and sauté until tender, approx. 4-5 minutes.
- Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
- Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it’s hot!
