Description
A cozy and healthy soup made with orzo, fresh vegetables, and herbs. Perfect for a quick 30-minute meal that’s warming, colorful, and satisfying for any day of the week.
Ingredients
1 cup orzo pasta
4 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
2 cups spinach or kale
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for sautéing
Instructions
In a large pot, heat olive oil over medium heat.
Sauté onion, garlic, carrots, and celery until tender (about 5–7 minutes).
Add zucchini, oregano, salt, and pepper; cook for 2 minutes.
Pour in the vegetable broth and bring to a boil.
Stir in the orzo and cook according to package directions until al dente.
Add spinach or kale and cook for 2 more minutes, until wilted.
Taste and adjust seasoning. Serve hot with fresh bread or optional toppings like grated cheese.
Notes
Use any vegetables you have on hand — bell peppers, peas, or corn work great.
Stir in a splash of cream or plant-based milk at the end for a creamier version.
Add beans (like cannellini or chickpeas) for extra protein.
Store leftovers in the fridge for 3–4 days or freeze in portions.
Use gluten-free pasta to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mediterranean, American
