Name: Vegetable Orzo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon butter or olive oil; 1 medium onion, chopped; 2 medium carrots, chopped; 1 cup chopped celery; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 medium potatoes, cut into ½-inch cubes; 1 (14.5 oz.) can diced tomatoes; 6–7 cups vegetable broth; 1 tablespoon Worcestershire sauce; 1½ tablespoons brown sugar; 1 tablespoon Italian seasoning; 1 teaspoon seasoned salt; 1 teaspoon celery salt; ⅓ cup dry orzo pasta; 1 cup frozen sweet corn; ½ cup chopped fresh parsley; ½ teaspoon fresh lemon juice or apple cider vinegar (optional); Freshly grated Parmesan cheese, for serving (optional); Kosher salt and freshly ground black pepper, to taste

Description

A comforting and nutritious soup packed with fresh vegetables, tender orzo pasta, and savory broth. Perfect for cozy dinners or hearty lunches.

Ingredients

Scale

1 tablespoon butter or olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 cup chopped celery
4 garlic cloves, minced
2 tablespoons tomato paste
2 medium potatoes, cut into ½-inch cubes
1 (14.5 oz.) can diced tomatoes
6–7 cups vegetable broth
1 tablespoon Worcestershire sauce
1½ tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon seasoned salt
1 teaspoon celery salt
⅓ cup dry orzo pasta
1 cup frozen sweet corn
½ cup chopped fresh parsley
½ teaspoon fresh lemon juice or apple cider vinegar (optional)
Freshly grated Parmesan cheese, for serving (optional)
Kosher salt and freshly ground black pepper, to taste

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Instructions

In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook for about 8-10 minutes, allowing the vegetables to soften and release their flavors.
Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
Add the potatoes, diced tomatoes (with their juices), vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring this mixture to a boil.
Stir in the orzo, then reduce the heat to a simmer. Cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
In the last 5 minutes, add the corn. Taste the soup and adjust seasoning with salt and pepper.
Remove from heat and stir in fresh parsley. Serve warm, garnished with freshly grated Parmesan cheese, if desired.

Notes

For enhanced flavor, use low-sodium or homemade vegetable broth. This soup is very customizable—feel free to adapt ingredients based on your preferences.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 550mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg