One-Pot Orzo Vegetable Soup
One-Pot Orzo Vegetable Soup is a quick and easy comfort dish perfect for any day.
Equipment
- large pot
Ingredients
- 1 tablespoon olive oil or avocado oil, or butter
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 2 cloves garlic peeled and minced
- 3 cups vegetable stock or chicken stock
- 1 cup canned diced tomatoes
- ½-¾ cup orzo pasta
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried rosemary
- 2 cups fresh spinach
- salt to taste
- black pepper to taste
Tasty Toppings
- freshly grated Parmesan cheese optional
- crushed red pepper flakes optional
- garlic roasted chickpeas optional
- garlic bread croutons optional
- fresh parsley optional
- fresh torn basil optional
Instructions
- Heat 1 tablespoon oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and sauté until tender, approx. 4-5 minutes.
- Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
- Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Season with salt and black pepper as desired. Add your favorite toppings and serve hot.
Notes
Recipe adapted from Gimme Some Oven. Vegetarian? Use vegetable stock. You can add browned Italian sausage or shredded rotisserie chicken for extra protein.
Nutrition
Serving: 1servingCalories: 159kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 1gPotassium: 445mgFiber: 3gSugar: 7gVitamin A: 4642IUVitamin C: 15mgCalcium: 62mgIron: 2mg
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