Orzo & Vegetable Soup

How to make an Orzo and Vegetable Soup.

Ingredients: Serves 4

  • 1/2-3/4 cup orzo pasta
  • 1 TBSP olive oil
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, peeled and minced
  • 3 cups vegetable stock
  • 1 cup canned diced or crushed tomatoes
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 2 cups fresh spinach
  • salt and black pepper to taste


  1. Heat 1 TBSP of olive oil in a large pot or dutch oven over medium-high heat.
  2. Add onion and sauté until tender, for about 4-5 minutes.
  3. Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
  4. Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine.
  5. Bring soup to a simmer, stirring occasionally to prevent sticking.
  6. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
  7. Add the spinach at the last minute and stir into the hot soup to wilt the greens.
  8. Give it a taste and season with salt and black pepper as desired.
  9. Serve and enjoy!
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