Description
Our quick and easy Vegetable Orzo Soup is the perfect winter warmer. Hearty, full of flavor, and satisfyingly chunky with veggies, orzo, and herbs.
Ingredients
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 Tbsp. tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 Tbsp. Worcestershire sauce
- 1 ½ Tbsp. brown sugar
- 1 Tbsp. Italian seasoning
- 1 tsp. seasoned salt
- 1 tsp. celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ tsp. fresh lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Kosher salt and fresh black pepper, to taste
Instructions
1. In a large Dutch oven, melt butter over medium heat. Add onions, carrots, and celery with a few pinches of salt and sauté for 8 to 10 minutes until softened and onions are translucent.
2. Stir in garlic and tomato paste and cook for 1 minute until fragrant, stirring constantly.
3. Add potatoes, diced tomatoes with juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer.
4. Add orzo and stir occasionally to prevent sticking. Reduce heat to medium-low and partially cover the pot. Simmer for 25-30 minutes.
5. In the last 5 minutes of cooking, add frozen corn. Taste and season with salt and black pepper.
6. Remove from heat and stir in parsley. Optionally, stir in lemon juice or apple cider vinegar to brighten the flavor.
7. Serve hot, garnished with freshly grated Parmesan cheese if desired.
Notes
You can substitute orzo with other small pasta shapes or rice (for gluten-free). Adjust cook time as needed.
Fresh tomatoes may be used instead of canned—1 pound replaces a 14.5 oz can.
Not a fan of parsley? Try fresh basil or dill instead.
Vegetable and orzo doneness may vary depending on heat level and chopping size—check periodically during cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 174
- Sugar: 8.4 g
- Sodium: 833.4 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg