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Bowl of vegetable orzo soup with spoon and bread.

Vegetable Orzo Soup

This vegetable orzo soup is easy to make and packed with flavor. It's a one-pot meal that's family friendly. Serve with bread or biscuits for a hearty dinner.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Servings: 5 servings
Calories: 221kcal
Author: Jen Cardenas

Ingredients

  • 2 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 cloves garlic, mined (optional)
  • 2 teaspoon Italian seasoning
  • salt and pepper, to taste I use about ½ t salt and ¼ teaspoon pepper
  • 4 cups vegetable broth
  • 1 can 14-15 oz. crushed tomatoes
  • 1 cup orzo pasta
  • 1 can chickpeas, drained and rinsed
  • 2 cups fresh spinach, packed and chopped

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Cook the chopped onion, carrots and celery for about 7 minutes, stirring occasionally. The veggies will be starting to soften and the onions may be slightly browning.
  • Stir in the minced garlic (if you are using it), salt, pepper and Italian seasoning and cook for another minute.
  • Stir in the vegetable broth, crushed tomatoes, orzo and chickpeas. Bring to a boil, lower the heat, and then simmer for about 10 minutes, stirring so the orzo doesn't stick to the bottom.
  • Stir in the chopped spinach and simmer for another minute until the greens are wilted.
  • Season to taste and serve with your favorite biscuits or bread.
  • You can put leftovers of this soup in an airtight container in the fridge for up to 4 days.

Equipment

  • Large soup pot
  • Cutting board

Notes

  • If you are using baby spinach there's no need to chop it.
  • When you are reheating leftovers, you can add in a little water or vegetable broth if the orzo has absorbed too much liquid.
  • This is a very thick soup.  If you want it with more broth, just add an additional cup.

Nutrition

Calories: 221kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 892mg | Potassium: 502mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5804IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/vegetable-orzo-soup/