Description
This Healthy Vegetable Orzo Soup is a nourishing one-pot meal packed with tender vegetables, orzo pasta, and a flavorful broth. Quick to prepare, this hearty vegetarian soup is perfect for cozy winter dinners or light weeknight meals.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped (optional)
- ¾ cup dry orzo pasta
- 1 (15 oz) can diced tomatoes, with juices
- 6 cups vegetable broth (low sodium preferred)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups fresh baby spinach
- Juice of ½ lemon
- Fresh basil or parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
- Add carrots, celery, and zucchini. Stir and cook for 5 minutes to soften slightly.
- Pour in vegetable broth and diced tomatoes with their juices. Stir in Italian seasoning, salt, and pepper.
- Bring the soup to a gentle boil, add orzo pasta, and reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Remove from heat, stir in lemon juice, and adjust seasoning. Garnish with fresh basil or parsley and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg