Vegetable Orzo Soup

This Vegetable Orzo Soup is a vibrant and wholesome meal loaded with fresh, colorful veggies like bell peppers, carrots, and spinach. Simmered in a flavorful vegetable stock, the orzo pasta adds a hearty touch while absorbing all the delicious flavors. It’s a light yet satisfying soup that can be enjoyed as-is or made creamy with a touch of thick cream for added richness.

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Course: Soup

Cuisine: American

Keyword: Orzo soup, vegetable orzo soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 239kcal

Ingredients

1 cup Orzo pasta uncooked
4 cups Vegetable stock
1 handful Baby Spinach
1 Green pepper
1 Yellow pepper
1 Red pepper
2 Carrots
2 sticks Celery
1 Onion medium
2 tbsp Thick cream optional
1 tsp Seasoning Dried oregano, All spice, garlic powder, black pepper, and salt

Instructions

Chop the veggies. In a large pot sauté the onions, bell peppers and celery with a tablespoon of olive oil on medium-high heat for up to 5 minutes.
Season and add the carrots followed by the vegetable stock. Bring it to boil.
Add a cup of uncooked orzo pasta and lower the head to medium heat then let it gently simmer for 10 to 15 minutes or just until the pasta is cooked. Stirring occasionally so that it doesn't stick, add more stock or water if needed.
In the last 5 minutes add a handful of spinach then continue cooking for 5 more minutes.
This step is optional, add cream if you like creamy soup and your vegetable orzo soup is ready to be served.

Nutrition