Cozy Vegetable Orzo Soup for Quick, Healthy Comfort

This Vegetable Orzo Soup is a quick, healthy recipe perfect for cozy nights in, packed with hearty vegetables and tender orzo pasta.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Orzo Pasta Substitute with any small-shaped pasta or rice for a gluten-free option.
6 cups Vegetable Broth Use quality broth for best results.
14.5 oz Canned Tomatoes Fresh tomatoes can replace canned, using about 1 pound for one 14.5 oz can.

For the Vegetables

2 medium Carrots Feel free to slice or dice based on preference.
2 stalks Celery Try using leeks for a milder flavor.
1 medium Onion Yellow or white onions work beautifully.

For Flavoring

1 tbsp Worcestershire Sauce A key ingredient for flavor enhancement.
1 tbsp Herbs (Thyme, Oregano, Parsley) Basil or dill can be used as alternatives.
to taste Salt & Pepper Add gradually to adjust flavor intensity.

Equipment

large pot

Method

Cooking Instructions

In a large pot, heat a tablespoon of oil over medium heat. Add diced onions, sliced carrots, and chopped celery, sautéing for about 5 minutes until softened.
Pour in vegetable broth and bring to a boil over high heat. Stir in orzo pasta and Worcestershire sauce, then lower the heat to a gentle simmer for about 10 minutes.
After about 10 minutes, taste the soup and season with salt, pepper, and your chosen herbs. Adjust seasonings gradually.
For an extra veggie boost, stir in additional seasonal vegetables or cooked proteins. Heat through for about 5 minutes.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 450IUVitamin C: 12mgCalcium: 40mgIron: 2mg

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Add broth when reheating as the orzo may absorb some.

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