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Vegetable Orzo Soup: A Hearty One-Pot Wonder

Easy Vegetable Orzo Soup - Hearty One-Pot Comfort Food.
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Quick and easy Vegetable Orzo Soup is the perfect winter warmer. Hearty, full of flavor, and satisfyingly chunky with wonderful orzo pasta.

Ingredients

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  • 4 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 medium potatoes (Yukon Gold or russet), cut into ½-inch cubes
  • 14.5 oz can diced tomatoes
  • 6–7 cups vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1½ tablespoons brown sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon seasoned salt
  • 1 teaspoon celery salt
  • ⅓ cup dry orzo pasta
  • 1 cup frozen sweet corn
  • ½ cup chopped fresh parsley
  • ½ teaspoon fresh lemon juice or apple cider vinegar (optional)
  • Freshly grated Parmesan cheese for serving (optional)
  • Kosher salt and fresh black pepper to taste

Instructions

  1. In a large Dutch oven, melt butter over medium heat. Add onions, carrots, and celery with a few pinches of salt. Sauté for 8 to 10 minutes, stirring occasionally, until vegetables have softened and onions turn translucent.
  2. Stir in garlic and tomato paste. Cook for 1 minute while stirring constantly until fragrant.
  3. Add potatoes, diced tomatoes with juices, vegetable broth (use 6 cups for thicker soup, 7 cups for brothier), Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to full simmer. Once simmering, add orzo pasta and stir well to prevent sticking.
  4. Reduce heat to medium-low to maintain gentle simmer. Partially cover pot (leave 1-inch gap) and cook for 25-30 minutes until potatoes are fork-tender and orzo is al dente. Check orzo at 20 minutes.
  5. In last 5 minutes of cooking, stir in frozen corn. Taste and season with additional salt and black pepper as needed.
  6. Remove pot from heat and stir in fresh parsley. Optional: add lemon juice or apple cider vinegar to brighten flavors. Serve immediately, garnished with freshly grated Parmesan cheese.

Notes

  • Don’t skip the Worcestershire sauce, seasoned salt, and celery salt as they provide essential depth of flavor. For vegan option, use olive oil instead of butter and substitute Worcestershire with tamari or vegan Worcestershire.
  • Watch the orzo closely to avoid overcooking. Check at 20 minutes and aim for al dente texture. The pasta will continue to absorb liquid as soup sits.
  • Make your own vegetable stock from kitchen scraps for the freshest taste. Store leftovers for 3-4 days in fridge or freeze individual portions for up to 3 months. Add extra broth when reheating as orzo absorbs liquid.

Nutrition

Find it online: https://www.benefitiany.com/vegetable-orzo-soup/