Description
A warm, comforting soup filled with vibrant vegetables and hearty orzo, perfect for chilly evenings and nutritious meals.
Ingredients
Scale
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, cubed
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 to 7 cups vegetable broth
- 1 tablespoon Worcestershire sauce (non-alcoholic)
- 1½ tablespoons brown sugar
- ⅓ cup dry orzo pasta
- Salt and freshly ground black pepper, to taste
Instructions
- Prep all your fresh ingredients by chopping the onion, carrots, celery, and potatoes.
- In a large pot, heat the oil over medium heat and sauté the onions, carrots, and celery for 8-10 minutes.
- Add minced garlic, tomato paste, Italian seasoning, seasoned salt, and celery salt, cooking for 1-2 minutes.
- Stir in diced tomatoes, vegetable broth, Worcestershire sauce, brown sugar, and potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add orzo and simmer uncovered for another 8-10 minutes until orzo is al dente. Adjust the consistency by adding broth if necessary.
- Season to taste with salt and pepper, then serve immediately with optional garnishes.
Notes
This soup can be stored in the fridge for 3-4 days or frozen for up to 2 months. Adding leafy greens like spinach or kale can enhance nutritional value.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, vegetable orzo, comforting recipes, healthy meals, easy recipes