One Pot Vegetable Orzo Soup (Edit recipe)

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Comforting and delicious, this easy one pot vegetable orzo soup is filled with flavor and goodness. Loaded with nutritious veggies, it's a great vegetarian recipe for a cold winter meal. So good!

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Olive Oil
1 cup Yellow Onion, chopped, about 1 small onion
3 - 4 whole Carrots, about 2 cups chopped
0.5 cup Celery, chopped, about 2 stalks
0.5 cup Leek, finely chopped, about 1 small leek
4 - 5 cloves Garlic, minced
1 Tbsp Tomato Paste
1.5 tsp Italian Seasoning, or more to taste
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1 tsp Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste
15 oz Crushed Tomatoes, 1 small can
4 cups Chicken Broth, or vegetable broth
2 cups Water, or more as needed
15 oz White Beans, 1 small can
0.5 cup Orzo Pasta, uncooked
2 Tbsp Lemon Juice, fresh, or more to taste
2 cups Baby Spinach, roughly chopped
1 Tbsp Parmesan Cheese, or more to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat up olive oil over medium high heat. Once hot, add chopped onion, carrots, celery and leeks, reduce heat to medium, and sautée stirring often for 7-8 minutes.
Mix all the spices together: onion powder, garlic powder, Italian seasoning, salt and black pepper.
Add the spices, minced garlic and tomato paste to the veggies. Stir everything well and cook for another 2 minutes.
Add the crushed tomatoes, broth, and water, stir everything. Up the heat, bring the pot to a low boil, then lower to medium-low and simmer uncovered, stirring from time to time for 15-20 minutes.
After 15-18 minutes, or when the carrots are tender when poked with a fork, add the drained white beans and orzo to the pot. Cook for 10-12 minutes or until orzo is fully cooked.
Finally add the fresh lemon juice and roughly chopped spinach, and cook for 2 minutes. Adjust salt and pepper to taste. Serve soup with shredded fresh parmesan if desired. Enjoy!

Notes

Broth: add a little more broth (or water) if the soup feels too thick to your taste. I like to add water to the carton of broth and shake it to get all of it. Orzo: don't add too much orzo, it might seem like it's not enough when it's dry but it'll expend a lot and absorb a lot of the broth.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	757
Fat:	9 g
Carbohydrates:	89 g
Protein:	36 g
Cholesterol:	1 g
Sodium:	894 mg
Fiber:	21 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.