Orzo Soup Recipe
Orzo Soup Recipe
Table of Contents
Orzo Soup Recipe
This Orzo Soup Recipe is the ultimate comfort food, featuring tender orzo pasta in a savory broth, packed with fresh vegetables, and a blend of delicious herbs and spices. Perfect for a chilly evening, this soup is light yet hearty, and can be enjoyed as a standalone dish or paired with your favorite bread. Whether you’re cooking for your family or preparing a meal to store in the fridge for later, this easy orzo soup recipe is a must try.
Description:
If you’re craving a warm, satisfying meal that’s both hearty and healthy, look no further than this Orzo Soup Recipe. Orzo, a rice shaped pasta, combines beautifully with a rich, flavorful broth, making it the perfect base for a cozy soup. This recipe features simple, fresh ingredients, including carrots, celery, onions, and garlic, all seasoned with aromatic herbs like thyme and bay leaves. The orzo pasta absorbs the flavors of the broth, creating a comforting, well rounded dish that’s sure to please everyone at the table.
One of the best things about Orzo Soup Recipe is its versatility. You can easily customize it to your taste by adding other vegetables, such as spinach or zucchini, or even protein, like chicken or turkey, to make it a more filling meal. This recipe is also a great way to use up leftover vegetables, and it can be made in under an hour, making it a great option for busy weeknights.
Orzo Soup Recipe is an excellent choice for meal prep. It stores well in the refrigerator for up to 4 days, and the flavors actually improve over time, making it even better the next day. For those following a vegetarian or vegan diet, this recipe can easily be adapted by using vegetable broth and omitting any meat.
If you enjoy flavorful, easy to make soups, you’ll love this orzo soup recipe. It’s a balanced combination of hearty ingredients and fresh vegetables, all simmered together to create a nourishing meal for any occasion. Whether you’re serving it to guests or just making a quick dinner for yourself, this Orzo Soup Recipe is sure to be a hit.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for non vegetarian option)
- 1 1/2 cups orzo pasta
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups spinach or kale (optional)
- 1 tablespoon lemon juice (optional, for extra freshness)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Vegetables: Begin by preparing all your vegetables. Dice the onion, peel and slice the carrots, chop the celery, and mince the garlic. If you are adding spinach or kale, chop them into bite sized pieces. Set the vegetables aside.
- Cook the Aromatics: Heat olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and cook for 3-4 minutes, until softened. Add the sliced carrots, chopped celery, and minced garlic. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened.
- Add the Broth and Seasonings: Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Stir everything together to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 10 minutes, allowing the flavors to meld together and the vegetables to soften further.
- Cook the Orzo: Add the orzo pasta to the soup, stirring it in gently. Simmer for another 8-10 minutes, or until the orzo is tender but still al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Finish the Soup: If you’re using spinach or kale, stir it into the soup during the last 3-4 minutes of cooking. This will allow the greens to wilt without overcooking. For a burst of freshness, add a tablespoon of lemon juice.
- Taste and Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You can add more salt, pepper, or herbs depending on your preference.
- Serve: Ladle the orzo soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Notes:
- Substitute for Broth: If you prefer a richer flavor, you can use chicken broth or beef broth in place of vegetable broth.
- Vegetarian/Vegan Adaptations: To make this soup vegan, simply use vegetable broth and omit any animal based ingredients.
- Protein Addition: To make the soup heartier, you can add cooked shredded chicken, turkey, or even sausage.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb the broth, so you may need to add a little extra water or broth when reheating.
- Freezing: If you want to freeze this soup, cook the orzo separately and freeze the soup without the pasta. When ready to eat, reheat the soup and add freshly cooked orzo.
Orzo Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups vegetable broth or chicken broth for non vegetarian option
- 1 1/2 cups orzo pasta
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 cups spinach or kale optional
- 1 tablespoon lemon juice optional, for extra freshness
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Vegetables: Begin by preparing all your vegetables. Dice the onion, peel and slice the carrots, chop the celery, and mince the garlic. If you are adding spinach or kale, chop them into bite sized pieces. Set the vegetables aside.
- Cook the Aromatics: Heat olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and cook for 3-4 minutes, until softened. Add the sliced carrots, chopped celery, and minced garlic. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened.
- Add the Broth and Seasonings: Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Stir everything together to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 10 minutes, allowing the flavors to meld together and the vegetables to soften further.
- Cook the Orzo: Add the orzo pasta to the soup, stirring it in gently. Simmer for another 8-10 minutes, or until the orzo is tender but still al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Finish the Soup: If you’re using spinach or kale, stir it into the soup during the last 3-4 minutes of cooking. This will allow the greens to wilt without overcooking. For a burst of freshness, add a tablespoon of lemon juice.
- Taste and Adjust Seasonings: Taste the soup and adjust the seasonings as needed. You can add more salt, pepper, or herbs depending on your preference.
- Serve: Ladle the orzo soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Notes
- for Broth: If you prefer a richer flavor, you can use chicken broth or beef broth in place of vegetable broth.
- /Vegan Adaptations: To make this soup vegan, simply use vegetable broth and omit any animal based ingredients.
- Addition: To make the soup heartier, you can add cooked shredded chicken, turkey, or even sausage.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb the broth, so you may need to add a little extra water or broth when reheating.
- Freezing: If you want to freeze this soup, cook the orzo separately and freeze the soup without the pasta. When ready to eat, reheat the soup and add freshly cooked orzo.
