Description
This Easy Vegetable Orzo Soup is a comforting and hearty dish perfect for cozy weeknight dinners. Packed with nutritious vegetables, tender orzo pasta, and a flavorful broth enriched with tomato paste and herbs, this soup is both satisfying and quick to prepare. It’s an ideal vegetarian option that combines a delicious savory base with a bright finish from fresh parsley and a splash of lemon or vinegar.
Ingredients
Scale
Base Ingredients
- 2 tablespoons Butter or Olive Oil
- 1 cup Onion, finely chopped
- 2 Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 1 cup Potatoes, diced
- 14.5 ounces Diced Tomatoes, canned
- 6-7 cups Vegetable Broth
- 1 tablespoon Worcestershire Sauce
- small pinch Brown Sugar
Seasonings
- 1 teaspoon Italian Seasoning
- 1 teaspoon Seasoned Salt
- ½ teaspoon Celery Salt
Main Additions
- â…“ cup Dry Orzo Pasta
- ½ cup Frozen Sweet Corn
- handful Fresh Parsley, chopped
- to taste Lemon Juice or Apple Cider Vinegar
Instructions
- Heat the base fat: In a large pot, heat 2 tablespoons of butter or olive oil over medium heat until it shimmers, about 2 minutes. This step creates a flavorful base for the soup.
- Sauté the aromatics: Add 1 cup of finely chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 8-10 minutes until softened and fragrant, which builds the depth of flavor.
- Add garlic and tomato paste: Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste. Cook for an additional minute to enhance the richness and meld the flavors.
- Add vegetables and liquids: Incorporate 1 cup of diced potatoes, a 14.5-ounce can of diced tomatoes with their juice, 6-7 cups of vegetable broth, 1 tablespoon of Worcestershire sauce, and a small pinch of brown sugar. These ingredients form the main body of the soup.
- Season the soup: Sprinkle in 1 teaspoon each of Italian seasoning and seasoned salt, plus ½ teaspoon of celery salt. Stir well and bring the mixture to a gentle boil.
- Simmer the soup: Let the soup simmer uncovered for about 20 minutes, stirring occasionally. This allows the flavors to meld and the potatoes to soften thoroughly.
- Cook the orzo: Increase the heat slightly and stir in â…“ cup of dry orzo pasta. Cook for an additional 10-12 minutes until the orzo is tender but still al dente, adding hearty texture.
- Add corn and final touches: In the last 5 minutes of cooking, add ½ cup of frozen sweet corn to infuse sweetness and color.
- Adjust seasoning and finish: Taste the soup and adjust seasonings as needed. Stir in a handful of fresh chopped parsley for brightness, and add lemon juice or apple cider vinegar to add a refreshing acidity.
- Serve: Ladle the soup into bowls and optionally garnish with grated Parmesan cheese for extra flavor and richness. Enjoy warm.
Notes
- This soup is fully vegetarian; to keep it vegan, ensure the Worcestershire sauce used is vegan-friendly or substitute with soy sauce.
- Adjust the vegetable broth quantity to your preferred soup thickness.
- Orzo can easily overcook; check it early to avoid mushiness.
- Parmesan garnish is optional and adds a nice salty note but can be omitted for a dairy-free version.
- Lemon juice or vinegar brightens the soup, so add gradually to taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently.
