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Orzo Soup
why make this recipe
Orzo Soup is a delightful dish that brings warmth and comfort with every spoonful. It’s easy to make, packed with fresh vegetables, and can be customized to your taste. This soup is perfect for a cozy dinner or a quick lunch. Plus, it’s healthy and satisfying, making it a great choice for everyone in the family.
how to make Orzo Soup
Ingredients:
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 garlic clove, minced
- ½ teaspoon dried basil or dried thyme
- 2 teaspoons flour
- 4 cups (960 ml) low-sodium vegetable broth (add a bit more for a thinner consistency)
- 1 ¼ teaspoons salt, or to taste (if your broth is salty)
- 1 cup (165 grams) orzo pasta
- 2 tablespoons fresh parsley, chopped
Directions:
- Add the olive oil, onion, carrot, and celery to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes or until the vegetables soften.
- Stir in the minced garlic, dried herb (basil or thyme), and flour. Cook for about 1 minute until the garlic smells fragrant and the flour mixes well with the vegetables.
- Pour in the broth and add the salt if needed. Stir well, bring to a boil, then reduce the heat to a simmer. Cover and cook for 5 minutes.
- Stir in the orzo pasta and cook for 10 minutes or until al dente, following the pasta package’s directions. Keep the lid off and stir frequently.
- Turn off the heat, stir in the parsley, and taste. Adjust seasoning if needed. If you prefer a thinner soup, add a bit more broth or water.
- Serve in bowls, topped with a drizzle of extra virgin olive oil, black pepper, and grated parmesan cheese if desired. This soup also pairs well with crusty bread. Enjoy!
how to serve Orzo Soup
Orzo Soup can be served hot in bowls. Drizzling extra virgin olive oil on top adds a nice flavor. For a complete meal, serve it with a side of crusty bread or a light salad.
how to store Orzo Soup
You can store Orzo Soup in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Remember that orzo may absorb some broth, so you might need to add more broth or water when reheating.
tips to make Orzo Soup
- For extra flavor, you can add some spinach or kale during the last few minutes of cooking.
- If you want a heartier soup, toss in some cooked chicken or beans.
- Adjust the herbs and spices according to your taste. Fresh herbs can also enhance the flavor.
- Keep an eye on the orzo as it cooks; overcooking can make it mushy.
variation
You can swap orzo with other small pasta shapes like ditalini or or replace vegetable broth with chicken broth for a different flavor. Adding diced tomatoes or bell peppers can also make for a delicious twist.
FAQs
1. Can I use regular pasta instead of orzo?
Yes, you can use other small pasta shapes, but cooking times may vary. Adjust according to the instructions on the package.
2. Is Orzo Soup gluten-free?
No, traditional orzo is made from wheat. However, you can find gluten-free orzo made from rice or other grains.
3. Can I make this soup in advance?
Absolutely! This soup is great for meal prep. Store it in the fridge or freezer to enjoy later. Just remember to adjust the broth when reheating.
Orzo Soup
Orzo Soup is a delightful dish filled with fresh vegetables, perfect for a cozy dinner or quick lunch. Healthy and satisfying for the whole family.
Ingredients
Vegetables and Oil
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 clove garlic, minced
Herbs and Seasoning
- ½ teaspoon dried basil or dried thyme
- 2 teaspoons flour
- 1 ¼ teaspoons salt, or to taste (if your broth is salty)
Main Ingredients
- 4 cups low-sodium vegetable broth (add a bit more for a thinner consistency)
- 1 cup orzo pasta (165 grams)
- 2 tablespoons fresh parsley, chopped
Instructions
Preparation
- Add the olive oil, onion, carrot, and celery to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes or until the vegetables soften.
- Stir in the minced garlic, dried herb (basil or thyme), and flour. Cook for about 1 minute until the garlic smells fragrant and the flour mixes well with the vegetables.
Cooking
- Pour in the broth and add the salt if needed. Stir well, bring to a boil, then reduce the heat to a simmer. Cover and cook for 5 minutes.
- Stir in the orzo pasta and cook for 10 minutes or until al dente, following the pasta package's directions. Keep the lid off and stir frequently.
- Turn off the heat, stir in the parsley, and taste. Adjust seasoning if needed. If you prefer a thinner soup, add a bit more broth or water.
Serving
- Serve in bowls, topped with a drizzle of extra virgin olive oil, black pepper, and grated parmesan cheese if desired. Pair with crusty bread for a complete meal.
Notes
You can store Orzo Soup in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Remember that orzo may absorb some broth, so you might need to add more broth or water when reheating.
