Description
A hearty and comforting orzo soup packed with vegetables and flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped spinach
- 1 can diced tomatoes (14 oz)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and garlic. Sauté for 5 minutes.
- Stir in the diced tomatoes, vegetable broth, and oregano.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add orzo and cook until tender, about 8 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper to taste.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to a month.
- Add cooked chicken for extra protein if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Orzo Soup, Vegetable Soup, Comfort Food