Orzo Soup
A comforting and flavorful Orzo Soup that is quick to prepare and perfect for busy days, packed with nutrients and delicious aromas.
Ingredients
For the soup base
- 1 tablespoon olive oil Used for sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 6 cups vegetable or chicken broth Can use homemade or store-bought
- 1 cup orzo pasta Small pasta shape
- 1 can diced tomatoes Can use low-sodium if preferred
- 2 cups spinach Fresh or frozen
- to taste Salt and pepper For seasoning
For garnishing
- to taste Fresh parsley For garnish
- optional Parmesan cheese For an extra flavor boost when serving
Instructions
Preparation
- Start by heating olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Toss in the minced garlic, carrots, and celery, cooking until softened, roughly another 5 minutes.
Cooking
- Add the broth, diced tomatoes, and a dash of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the orzo pasta and cook, stirring occasionally, until tender, about 9-10 minutes.
- Once the orzo is ready, add the spinach and let it cook for a couple of minutes until wilted. If using frozen spinach, allow to heat through.
Serving
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Store leftovers in an airtight container in the fridge. The orzo may absorb more broth, so add a little water while reheating for a soupier texture. Customize flavors with herbs like thyme or basil, or a splash of lemon juice.