Vegetable Orzo Soup

5 from 3 votes

This comforting soup combines fresh veggies, spices, and orzo pasta in a savory broth, with a splash of lemon juice for a bright finish. It's easy to make, hearty, and perfect for meal prep or cozy dinners. Ideal for any season, the recipe offers a nutritious, satisfying meal with Mediterranean flavors.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2 tablespoons olive oil
1 onion diced
4 cloves garlic minced
1 carrot diced
1 yellow bell pepper diced
2 tablespoons tomato paste
½ teaspoon cumin
1 teaspoon oregano
½ teaspoon turmeric
½ teaspoon paprika
1 teaspoon kosher salt
5 cups broth vegetable or chicken
⅔ cups orzo
3 cups spinach chopped
1 lemon juice of

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Instructions

In a large pot, heat the olive oil over medium-high heat. Add the diced onion and cook until golden. Stir in the garlic and cook for another minute until fragrant.
Incorporate the diced carrot and yellow bell pepper, cooking for about 5 minutes until they start to soften.
Add the tomato paste along with cumin, oregano, turmeric, paprika and salt. Stir for a minute to allow the spices to bloom, enhancing their flavors.
Add the broth (vegetable or chicken). Bring the soup to a simmer, allowing the flavors to meld and the vegetables to become tender. This would take about 20 minutes.
Stir in the orzo, simmering for 10 minutes or until it’s tender but not mushy. The orzo will absorb some of the broth, thickening the soup.
Add the spinach, and stir so it wilts gently. Squeeze in lemon juice to taste, and serve warm.

Video

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days. reheat in a saucepan over medium heat for 15 minutes or until warm.
You can use other vegetables including zucchini and mushrooms for this recipe.

Nutrition