Name: Vegetable Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 Tbsp butter or olive oil; 1 medium onion, chopped; 2 medium carrots, chopped; 1 cup chopped celery; 4 garlic cloves, minced; 2 Tbsp tomato paste; 2 medium potatoes, diced into ½-inch cubes; 1 (14.5 oz) can diced tomatoes; 6-7 cups vegetable broth; 1 Tbsp Worcestershire sauce; 1½ Tbsp brown sugar; 1 Tbsp Italian seasoning; 1 tsp seasoned salt; 1 tsp celery salt; ⅓ cup dry orzo pasta; 1 cup frozen sweet corn; ½ cup fresh parsley, chopped; ½ tsp fresh lemon juice or apple cider vinegar (optional); Salt and freshly ground black pepper to taste; Freshly grated Parmesan cheese for serving (optional)

Description

This Vegetable Orzo Soup is the ultimate one-pot wonder, brimming with hearty vegetables and tender orzo pasta. The balance of fresh aromatics, tangy tomatoes, and rich vegetable broth creates a warm and satisfying meal perfect for those chilly evenings. A touch of Worcestershire sauce and brown sugar elevates the flavor profile, making every bite irresistible. Not only is this soup a breeze to prepare, but it’s also highly versatile. Swap in your favorite veggies, add a pinch of red pepper flakes for spice, or top it with freshly grated Parmesan for an extra layer of indulgence. Whether you’re feeding a hungry family or prepping meals for the week, this dish is a must-try for any soup lover.

Ingredients

Units Scale

4 Tbsp butter or olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 cup chopped celery
4 garlic cloves, minced
2 Tbsp tomato paste
2 medium potatoes, diced into 1/2-inch cubes
1 (14.5 oz) can diced tomatoes
6–7 cups vegetable broth
1 Tbsp Worcestershire sauce
1 1/2 Tbsp brown sugar
1 Tbsp Italian seasoning
1 tsp seasoned salt
1 tsp celery salt
1/3 cup dry orzo pasta
1 cup frozen sweet corn
1/2 cup fresh parsley, chopped
1/2 tsp fresh lemon juice or apple cider vinegar (optional)
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery with a few pinches of salt, and sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Add the diced potatoes, canned tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer.
Add the orzo, stirring occasionally to prevent it from sticking. Reduce the heat to medium-low, partially cover the pot, and simmer for 25-30 minutes, or until the orzo is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add the frozen corn. Season the soup with salt and black pepper to taste.
Remove from heat and stir in the parsley and optional lemon juice. Serve warm, garnished with Parmesan cheese if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes