Best 2 Vegetable Orzo Soup Recipes

In the realm of comfort foods, vegetable orzo soup stands tall as a culinary symphony that tantalizes the taste buds and envelops you in its warm embrace. This delectable soup, crafted with an orchestra of fresh vegetables, wholesome orzo pasta, and a savory broth, transports you to a realm of culinary bliss. Its vibrant colors and enticing aroma ignite your senses, while the harmonious blend of flavors leaves you craving more. Whether you seek solace on a cold winter's day or a light and nourishing meal, vegetable orzo soup emerges as the ultimate culinary haven, promising to soothe your soul and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE ORZO SOUP

Vegetable Orzo Soup image

This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. -Simple & Delicious Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1 jar (24 ounces) garden-style spaghetti sauce
1 package (16 ounces) frozen Italian vegetables
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1/2 pound small red potatoes, quartered
1 cup water
1/3 cup uncooked orzo pasta
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Steps:

Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

Nutrition Facts : Calories 254 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 8g fiber), Protein 8g protein.

CHICKEN, VEGETABLE, AND ORZO SOUP

Chicken, Vegetable, and Orzo Soup image

Very easy and very tasty! Ready in minutes if you let your food processor do all the chopping. From: The Big Book of Chicken by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories Clear Soup

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 carrots, peeled and cut up
2 celery, stalks cut up
1/2 yellow onion, cut up
1 garlic clove
8 cups chicken stock, reduced sodium
2 chicken breast halves, about 1 #, boned and skinned, cut into bite-sized pieces
1/3 cup orzo, uncooked
3/4 teaspoon salt
1/2 teaspoon dried thyme
pepper, to taste
1/4 cup parsley, fresh and chopped

Steps:

In a food processor: add carrots, celery, onion and garlic. Chop coursely.
In a large soup pot over high heat; bring the stock to a boil.
Add the vegetables, chicken, orzo and seasonings.
Reduce heat to medium-low and simmer, covered until the chicken and vegetables are tender, about 15 -20 minutes.
Stir in parsley and serve.

Tips:

Use a Dutch oven or large pot: This will give you plenty of room to cook the soup and prevent it from boiling over.
Don't overcrowd the pot: If you add too many vegetables, they won't cook evenly and the soup will be watery.
Sauté the vegetables before adding the broth: This will help to develop their flavor and prevent them from becoming mushy.
Use a variety of vegetables: This will give the soup more flavor and texture.
Add the orzo last: This will prevent it from becoming overcooked.
Season the soup to taste: Add salt, pepper, and other herbs and spices to your liking.
Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the soup hot with a garnish of fresh herbs or grated Parmesan cheese: This will add a pop of flavor and color.

Conclusion:

Vegetable orzo soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick weeknight dinner or a leisurely weekend lunch. With its hearty broth, tender vegetables, and fluffy orzo, this soup is sure to please everyone at the table.