Vegetable Orzo Soup
A comforting and nutritious soup featuring vibrant vegetables and tender orzo pasta, perfect for any weeknight dinner or cozy brunch.
Ingredients
Base Ingredients
- 1 tablespoon butter or olive oil For sautéing the vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 14.5 oz. can diced tomatoes With their juices
- 6–7 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley For freshness
- ½ teaspoon fresh lemon juice or apple cider vinegar Optional, for a flavor boost
- to taste Kosher salt and freshly ground black pepper
Instructions
Preparation
- In a large pot, heat the butter or olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the veggies soften.
- Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
- Toss in the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
- Stir in the dry orzo and reduce the heat to a simmer. Cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the frozen corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. If desired, add lemon juice or apple cider vinegar for a flavor boost.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.
Notes
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add broth or water if needed to adjust consistency.