One-Pot Orzo Vegetable Soup #vegetarian #soup

One-Pot Orzo Vegetable Soup #vegetarian #soup

I used to think orzo was simply "pastified" rice and didn't see the point. I plainly had the imbecilic. Nowadays I am about the orzo! Orzo may really have taken over as my preferred pasta shape on second thought. I adore it so!

It's little enough to load up a spoonful with pasta goodness (with no stress of getting smacked in the face with an extra long noodle or having larger than usual pasta drive the various fixings off the dang spoon) yet sufficiently enormous to stand it's ground in soups, plates of mixed greens, and pasta dishes in abundance.

This delectable soup is a little group form of Ali's Italian Orzo Spinach Soup on Gimme Some Stove that I changed dependent on the fixings I had convenient! The first recipe makes a Ton of soup yet with Paul investing increasingly more energy in Texas of late I don't exactly require a boatload of soup to gulp without anyone else's input.

Three or four dishes to warm for snacks and meals during the time are immaculate, and sets extraordinary with virus sandwiches, melty flame broiled cheddar, and much remaining chicken which makes a great blend in! I've also begun doing this thing where I pair a cup healthy veggie soup with a stacked prepared potato as an afterthought and it's basically the supper I had always wanted of late! Delectable!

Also try our recipe Hearty Tuscan Soup

One-Pot Orzo Vegetable Soup #vegetarian #soup

This Orzo Vegetable Soup is a fast and simple one-pot wonder and a flavorful method to heat up on a cool day!


  • 1 TBSP olive oil, avocado oil, or butter
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic peeled and minced
  • 3 cups vegetable stock or chicken stock
  • 1 cup canned diced or crushed tomatoes
  • 1/2-3/4 cup orzo pasta
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 2 cups fresh spinach
  • salt and black pepper to taste


  • freshly grated Parmesan cheese (SO GOOD!)
  • crushed red pepper flakes
  • garlic roasted chickpeas (one of my favorite soup toppers)
  • garlic bread croutons
  • fresh parsley
  • fresh torn basil


  1. Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
  2. Add onion and sauté until tender, approx. 4-5 minutes.
  3. Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
  4. Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
  5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
  6. Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!

Read more our recipe : Quick and Easy Chicken Avocado Burritos

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