Description
A hearty and comforting Vegetable Orzo Soup packed with tender vegetables, flavorful broth, and delicate orzo pasta. This easy-to-make soup combines onions, carrots, celery, potatoes, tomatoes, and corn simmered to perfection with Italian seasoning and a hint of sweetness, offering a nourishing and warming dish perfect for any meal.
Ingredients
Scale
Vegetables and Aromatics
- 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 Flavorings
- 4 Tbsp. butter or olive oil
- 1 (14.5 oz.) can diced tomatoes
- 6-7 cups vegetable broth
- 1 Tbsp. Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 1/2 Tbsp. brown sugar
- 1 tsp. seasoned salt
- 1 tsp. celery salt
- 1/2 tsp. fresh lemon juice or apple cider vinegar (optional)
Pasta and Seasonings
- 1/3 cup dry orzo pasta
- Kosher salt and fresh black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
- 2 Tbsp. tomato paste
Instructions
- Sauté Vegetables: In a large dutch oven, melt the butter over medium heat. Add 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. Cook for about 1 minute or until fragrant, stirring constantly to prevent burning.
- Add Main Ingredients and Simmer: Add the cubed potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt to the pot. Bring the mixture to a simmer.
- Cook Orzo: Once simmering, stir in the orzo pasta. Stir occasionally to prevent the orzo from sticking to the bottom. Reduce the heat to medium-low, partially cover the pot, and continue simmering for 25 to 30 minutes until the potatoes and orzo are tender.
- Add Corn and Season: In the last 5 minutes of cooking, add the frozen sweet corn. Taste the soup and adjust with kosher salt and freshly ground black pepper as desired.
- Finish and Serve: Remove the pot from heat and stir in the fresh parsley. Optionally, add fresh lemon juice or apple cider vinegar to brighten the flavors. Serve immediately garnished with freshly grated Parmesan cheese if desired.
Notes
- Use vegetable broth for a vegetarian-friendly soup, or substitute chicken broth if preferred.
- The Worcestershire sauce adds depth but contains anchovies, so it’s not vegetarian; omit or use vegan Worcestershire to keep it vegetarian.
- Adding lemon juice or apple cider vinegar helps balance the soup’s richness and enhances flavor.
- For a gluten-free version, substitute orzo with gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
