Description
A hearty and flavorful Mediterranean Orzo Soup packed with vegetables and herbs.
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach, chopped
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add orzo and cook until tender.
- Stir in spinach and cook until wilted.
- Serve hot, garnished with fresh parsley.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Add more broth if the soup thickens too much.
- Feel free to add other vegetables you like.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mediterranean Orzo Soup, soup recipe, vegetarian soup