One-Pot Orzo Pasta Vegetable Soup

By Tracy

4 Person

35 Minutes

0 Calories

This scrumptious soup is a small-batch version of Ali's Italian Orzo Spinach Soup on Gimme Some Oven that I tweaked based on the ingredients I had handy! Three or four bowls to reheat for lunches and dinners throughout the week are perfect, and pairs great with cold sandwiches, melty grilled cheese, and even leftover chicken which makes a marvelous mix in!

Ingredients

Tasty Toppings

Fresh torn basil
Fresh parsley
Garlic bread croutons
Garlic roasted chickpeas
Crushed red pepper flakes
Freshly grated parmesan cheese

Black pepper
Salt
2 cups Fresh spinach
1/8 tsp. Dried rosemary
1/8 tsp. Dried oregano
1/4 tsp. Dried thyme
1/2 cup Orzo pasta
1 cup Canned diced or crushed tomatoes
3 cups Vegetable stock or chicken stock
2 cloves Garlic peeled and minced
1/2 cup Diced celery
1/2 cup Diced carrots
1 cup Diced yellow onion
1 tbsp. Olive oil, avocado oil, or butter

Method

01

Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
02

Add onion and stir-fry until tender, approx. 4-5 minutes.
03

Add carrots, celery and garlic and stir-fry for an additional 3-4 minutes.
04

Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
05

Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
06

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!

Related Tags

One-Pot Orzo Pasta Vegetable Soup

4.6

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Tasty Toppings

Fresh torn basil

Fresh parsley

Garlic bread croutons

Garlic roasted chickpeas

Crushed red pepper flakes

Freshly grated parmesan cheese

Black pepper

Salt

2 cups Fresh spinach

1/8 tsp. Dried rosemary

1/8 tsp. Dried oregano

1/4 tsp. Dried thyme

1/2 cup Orzo pasta

1 cup Canned diced or crushed tomatoes

3 cups Vegetable stock or chicken stock

2 cloves Garlic peeled and minced

1/2 cup Diced celery

1/2 cup Diced carrots

1 cup Diced yellow onion

1 tbsp. Olive oil, avocado oil, or butter

03 Method

Step 1

Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.

Step 2

Add onion and stir-fry until tender, approx. 4-5 minutes.

Step 3

Add carrots, celery and garlic and stir-fry for an additional 3-4 minutes.

Step 4

Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.

Step 5

Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.

Step 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!

04 Author