Description
This hearty and comforting Vegetable Orzo Soup is a delightful blend of tender vegetables, seasoned orzo pasta, and rich vegetable broth, simmered to perfection. With a balance of savory tomato, aromatic herbs, and a touch of sweetness, this soup makes for a nourishing and flavorful meal that’s perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 medium potatoes, cut into 1/2-inch cubes
- 1 cup frozen sweet corn
- 1/2 cup chopped fresh parsley
Liquids and Seasonings
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 Tbsp. Worcestershire sauce
- 1 1/2 Tbsp. brown sugar
- 1 Tbsp. Italian seasoning
- 1 tsp. seasoned salt
- 1 tsp. celery salt
- Kosher salt and fresh black pepper, to taste
- 1/2 tsp. fresh lemon juice or apple cider vinegar (optional)
Pasta and Garnish
- 1/3 cup dry orzo pasta
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Vegetables: In a large dutch oven, melt the butter over medium heat. Add the chopped onions, carrots, and celery along with a few pinches of salt. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 minute or until fragrant while stirring constantly to enhance the flavors.
- Combine Main Ingredients: Add the diced potatoes, canned diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt to the pot. Stir well to combine.
- Simmer Soup and Add Orzo: Bring the mixture to a gentle simmer. Once simmering, add the dry orzo pasta, stirring occasionally to prevent sticking. Reduce heat to medium-low; cover the pot partially and let simmer for 25-30 minutes, until the potatoes and orzo are tender.
- Add Corn and Season: In the last 5 minutes of cooking, stir in the frozen sweet corn. Taste the soup and adjust seasoning with kosher salt and fresh black pepper as desired.
- Finish and Serve: Remove the soup from heat and stir in the fresh parsley. Optionally add lemon juice or apple cider vinegar to brighten the flavors. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Notes
- Use olive oil instead of butter for a dairy-free version.
- Worcestershire sauce adds depth but can be omitted or replaced with soy sauce for a vegan option.
- Add lemon juice or apple cider vinegar at the end to balance the richness of the soup.
- Adjust orzo quantity if you prefer a thicker or thinner soup consistency.
- Leftovers store well in the refrigerator for 3-4 days and improve in flavor overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
