Vegetable Orzo Soup

Vegetable orzo soup in a bowl with a piece of bread and a spoon.

Print Recipe

5 from 1 vote

Easy, hearty and healthy vegetable soup with orzo pasta, lots of veggies and a flavorful broth.

Prep Time5

Cook Time20

Course: dinner, lunch, Main Course

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

2 tbsp olive oil
1 large onion diced
4 cloves garlic finely minced
3 large carrots peeled and diced
3 stalks celery diced
1 tbsp tomato paste
14.5 oz diced tomatoes
6 cups vegetable broth add 1 cup water if you prefer more broth
1/2 tsp salt more to taste
1/4 tsp pepper more to taste
1 tsp Italian seasoning
3 cups fresh spinach or kale chopped and stems removed
1 can cannellini beans
1/2 cup orzo
parmesan cheese for serving

Instructions

In a large soup pot, heat olive oil on medium heat. Add onion, garlic, carrots, and celery and sauté 4-5 minutes until veggies begin to soften.
Next, add tomato paste and cook until color begins to deepen, about 1-2 minutes.
Add diced tomatoes, vegetable broth, salt, pepper, and Italian seasoning and bring to a boil. Note: If you like a brothier soup, add 1 cup of water.
Finally, add spinach or kale, beans, and orzo. Turn down to a simmer and continue cooking until orzo is al dente, about 9-10 minutes.
Season with additional salt and pepper to taste.

Notes

For extra protein add shredded chicken, frozen edamame, or cubed tofu.

Storage information: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 2-3 months. For best results freeze prior to adding the orzo and add it in when you reheat the base.

Nutrition