Vegetable Orzo Soup
Warm up to a homemade bowl of vegetable orzo soup. Ready in 30 minutes, it's the perfect way to bring comfort to your family dinner table.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Keyword: Vegetable Orzo Soup
Servings: 6
- ⅓ cup olive oil
- 2 ½ cups finely-chopped onion *see note
- 1 cup sliced celery
- 1 cup diced carrot
- 2 tsp kosher salt divided use
- 1 ½ tsp minced garlic
- 1 ½ litres chicken or vegetable broth
- ¼ tsp red pepper flakes
- 1 tsp dried parsley
- 1 ½ cups diced zucchini
- 1 cup orzo
- 2 tbsp unsalted butter
- 3 cups baby spinach
Heat the olive oil in a dutch oven over medium-high heat.
Cook the onion, celery and carrot with 1 tsp of the salt until soft, about 10 minutes.
Add the garlic and cook a minute more before pouring in the broth.
Add the red pepper flakes, dried parsley,, zucchini, orzo and remaining 1 tsp of salt.
Cover, bring to a boil, then reduce heat and simmer for 10 minutes, uncovered, until orzo is cooked through.
Stir in butter and spinach leaves and cook a minute more until spinach is just wilted.
1 large yellow onion will yield about 2 1/2 cups finely-chopped.
Don't overcook the orzo; it should have a little bite to it still.
Calories: 297kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1818mg | Potassium: 443mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5854IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 1mg