One-Pot Orzo Vegetable Soup
This Orzo Vegetable Soup is a quick and easy one-pot wonder and a delicious way to warm up on a cold day!
Yield : 4 Servings
Prep Time : 10 mins
Cook Time : 25 mins
Total Time : 35 mins
Ingredients
- 1 TBSP olive oil, avocado oil, or butter
- 1 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic peeled and minced
- 3 cups vegetable stock or chicken stock
- 1 cup canned diced or crushed tomatoes
- 1/2-3/4 cup orzo pasta
- 1/4 tsp dried thyme
- 1/8 tsp dried oregano
- 1/8 tsp dried rosemary
- 2 cups fresh spinach
- salt and black pepper to taste
- TASTY TOPPINGS: CHOOSE YOUR FAVORITES
- freshly grated Parmesan cheese (SO GOOD!)
- crushed red pepper flakes
- garlic roasted chickpeas (one of my favorite soup toppers)
- garlic bread croutons
- fresh parsley
- fresh torn basil
Instructions
- Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and sauté until tender, approx. 4-5 minutes.
- Add carrots, celery and garlic and sauté for an additional 3-4 minutes.
- Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it's hot!
Recipe Notes
- Vegetarian? Be sure to use vegetable stock and you're good to go!
- T-Rex? You can absolute add some browned Italian sausage (sliced or crumbled) or shredded rotisserie chicken to this soup!
Recipe adapted From : @One-Pot Orzo Vegetable Soup
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