Quick Orzo Soup
A light, comforting vegetable and orzo soup ready in about 30 minutes.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 cup diced carrots
- 1/2 cup chopped scallions
- 2 cloves garlic minced
- 8 cups vegetable broth
- 1 cup orzo pasta
- 8 oz baby spinach roughly chopped
- 1/2 tsp sea salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the diced carrots and chopped scallions and sauté until they begin to soften, about 5–7 minutes.
- Add the minced garlic and cook, stirring, for 1–2 minutes until fragrant.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the orzo and cook until tender, about 5 minutes (follow package timing if different).
- Add the chopped baby spinach and cook 2–3 minutes more until wilted.
- Season the soup with sea salt and pepper to taste, then serve.
Equipment
- Medium pot
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
Notes
- You can substitute frozen spinach; thaw and drain before adding.
- Use gluten-free orzo or rice to make the recipe gluten-free.
- Vegetable broth keeps this soup vegan.
- Small pasta shapes like pastina or acini di pepe work as substitutes for orzo.
- Try adding other vegetables like zucchini, mushrooms, or kale in small pieces.