A Cozy Orzo Soup Recipe
As the days grow shorter and the crisp autumn air sets in, there’s something undeniably comforting about a warm bowl of soup. One of my favorite recipes, Orzo Soup, evokes memories of cozy evenings spent with family, gathered around the table, sharing stories and laughter over steaming bowls of deliciousness. The golden broth, tender vegetables, and delightful orzo pasta come together to create a dish that feels just like a warm hug on a chilly day. Perfect for an easy weeknight dinner or a calm evening weekend meal, this recipe is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This Orzo Soup comes together in under 30 minutes, making it perfect for busy weeknights.
- Family-Friendly: With its tender pasta and vibrant vegetables, this soup is sure to please even the pickiest eaters.
- Comforting and Cozy: Each bowl is a warm embrace, making it ideal for chilly evenings spent at home.
- Nutritious and Wholesome: Packed with vegetables and low-sodium broth, this soup is both healthy and delicious.
- Customize to Your Liking: Add your favorite proteins or extra veggies to make it your own!
Gather These Simple 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 teaspoon flour
- 4 cup (960 ml) low-sodium vegetable broth (add a bit more for a thinner consistency)
- 1 ¼ teaspoon salt (or to taste if your broth is salty)
- 1 cup (165 grams) orzo pasta
- 2 tablespoon fresh parsley, chopped
Let’s Make It Together
- In a large soup pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes, until they soften and become fragrant.
- Stir in the minced garlic, your choice of dried herb (basil or thyme), and the flour. Cook for about 1 minute, until the garlic is fragrant and the flour is well incorporated with the veggies.
- Pour in the low-sodium vegetable broth and add the salt, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook for 5 minutes.
- Add the orzo pasta to the pot and cook for about 10 minutes, stirring frequently, until the orzo is tender. Be sure to follow the instructions on the pasta package for perfect results!
- Once the orzo is cooked, turn off the heat and stir in the chopped parsley. Taste and adjust the seasoning, adding more broth or water if you prefer a thinner consistency.
- Divide the soup into bowls and top with a drizzle of extra virgin olive oil, a few cracks of black pepper, and grated Parmesan cheese, if desired. This soup pairs beautifully with crusty bread on the side—enjoy every cozy bite!
Delicious Variations to Try
- Zesty Lemon Twist: Add a splash of fresh lemon juice right before serving for a bright, zesty flavor.
- Creamy Addition: Stir in a tablespoon or two of heavy cream or coconut milk for a richer, creamier soup.
- Heartier Version: Toss in shredded rotisserie chicken or cooked turkey bacon to add some protein.
- Veggie Boost: Feel free to add additional vegetables like spinach, kale, or zucchini for extra nutrition and color.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This soup can be made in advance and stored in the refrigerator for a few days. Just keep the orzo separate until ready to serve to avoid it becoming too soft.
- Ingredient Swaps: If you don’t have orzo on hand, try using small pasta shapes, quinoa, or rice instead for a tasty alternative.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for later!
- Slicing Tricks: For easy dicing, slice the onion, carrot, and celery into even pieces to ensure they cook uniformly.
What’s Inside – Nutrition Breakdown
- Serving Size: About 1 ½ cups
- Calories: 220
- Carbohydrates: 35g
- Sugar: 3g
- Fat: 5g
- Protein: 8g
- Sodium: 700mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This Orzo Soup can be made in advance and stored in the refrigerator.
Can I use different ingredients?
Yes! Feel free to swap out veggies or add proteins like chicken or turkey bacon for a twist.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
How long does it last?
The soup can be kept in the fridge for around 4 days, or frozen for a couple of months.
A Cozy Closing Note
This Orzo Soup is a bowl of warmth and comfort, perfect for any time you need a cozy treat. The delightful combination of tender vegetables, satisfying pasta, and rich broth warms the soul and fills the heart with joy. Save this Orzo Soup to your Pinterest board so it’s ready when you need a cozy meal to share with loved ones. Enjoy each comforting spoonful!
A Cozy Orzo Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and nutritious Orzo Soup perfect for chilly evenings.
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 teaspoon flour
- 4 cups low-sodium vegetable broth
- 1 ¼ teaspoon salt (or to taste)
- 1 cup orzo pasta
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the extra virgin olive oil in a large soup pot over medium-high heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes.
- Stir in the minced garlic, your choice of dried herb, and the flour. Cook for about 1 minute.
- Pour in the low-sodium vegetable broth and add the salt, stirring well. Bring to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes.
- Add the orzo pasta and cook for about 10 minutes, stirring frequently, until tender.
- Turn off the heat and stir in the chopped parsley. Adjust seasoning if necessary.
- Divide the soup into bowls and top with a drizzle of olive oil and black pepper.
Notes
This soup can be made ahead of time and stored in the refrigerator for a few days. Keep orzo separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
