Description
A hearty and healthy vegetable orzo soup that is perfect for any day!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 medium carrots (diced)
- 2 stalks celery (diced)
- 2 small or 1 medium zucchini (chopped)
- 3 cloves garlic (minced)
- 6 cups vegetable broth
- 1 (14 oz) can fire roasted tomatoes (undrained)
- 3/4 cup orzo pasta
- 1 teaspoon Italian seasoning
- 2 cups baby spinach
- Parmesan cheese (for serving)
Instructions
- In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
- Stir in the zucchini and garlic and cook an additional minute. Season to taste with salt and pepper.
- Mix in the vegetable broth, as well as the fire roasted tomatoes. Bring the soup to a simmer, then add the pasta and the Italian seasoning.
- Cook, stirring often so that the orzo doesn’t stick, until the pasta is cooked, about 10 minutes.
- Stir in the spinach, and cook for another minute or two, until the spinach is wilted.
- Serve topped with parmesan cheese, if desired.
Notes
- This soup is versatile, adding seasonal vegetables can enhance flavors.
- Make it vegan by omitting the cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg