This one-pot Vegetable orzo soup is full of flavor from a rich, tomato based broth and veggies. A delicious and nutritious soup, great for meal prep and for an easy family lunch or dinner.
- 2 tablespoons olive oil extra-virgin
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, thinly sliced
- 1 medium zucchini, diced in big chunks
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika powder
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes, or more to taste
- 2 bay leaves
- salt and ground black pepper, to taste
- 6 cups vegetable broth, plus more if needed
- 2 14 oz (400 g) cans diced tomatoes, with juices
- 1 cup orzo, uncooked
- To serve: fresh parsley or basil, chopped
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In a large dutch oven or pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes. Add the garlic and spices and let cook with the veggies for about 1 minute or until fragrant.
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Pour in the vegetable broth and add the diced tomatoes. Bring the soup to a boil. Add the dry orzo, stir well and reduce to a simmer for 7-10 minutes or until the orzo is cooked to al dente. Add more broth or water if needed while the soup cooks. Stir occasionally so that the orzo doesn’t stick to the bottom of the pot.
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Remove the bay leaf and season with salt and pepper to taste. Top with some fresh parsley or basil. Serve with some crunchy bread and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze this soup for up to 2 months.