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Veggie Orzo Soup – Light, Nourishing, and Comforting

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A light and nourishing vegetable soup with orzo pasta, colorful veggies, and fragrant herbs in a savory broth. Cozy, quick, and full of feel-good flavor.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 2 carrots, chopped

  • 2 celery stalks, sliced

  • 3 garlic cloves, minced

  • 1 can (14.5 oz) diced tomatoes

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 bay leaf

  • Salt and pepper to taste

  • 6 cups vegetable broth

  • ¾ cup uncooked orzo

  • 2 cups baby spinach or chopped kale

  • Optional: fresh parsley, lemon zest, Parmesan

Instructions

  • Heat olive oil in a soup pot. Add onion, carrots, celery, and garlic. Sauté 5–7 minutes.

  • Stir in tomatoes, thyme, oregano, bay leaf, salt, and pepper. Cook 2–3 minutes.

  • Add broth and bring to a boil. Reduce to simmer, cover, and cook 10 minutes.

  • Stir in orzo and cook uncovered 8–10 minutes until al dente.

  • Add greens and cook 2–3 minutes until wilted. Remove bay leaf.

  • Taste, adjust seasoning, and serve with fresh herbs or Parmesan.

Notes

Add beans or shredded chicken for protein. To freeze, leave out orzo and add fresh when reheating. Use gluten-free pasta or quinoa if needed.

Find it online: https://feasttrove.com/veggie-orzo-soup-light-nourishing-and-comforting/