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Easy Quick Orzo Soup photo

Quick Orzo Soup

A light, comforting vegetable and orzo soup that's ready in about 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1/2 cup chopped scallions
  • 2 cloves garlic minced
  • 8 cups vegetable broth
  • 1 cup orzo pasta
  • 8 oz baby spinach roughly chopped
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • Medium Pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Method
 

  1. Heat 1 tablespoon olive oil in a medium pot over medium heat.
  2. Add 1 cup diced carrots and 1/2 cup chopped scallions and sauté until softened, about 5–7 minutes.
  3. Stir in 2 minced garlic cloves and cook for 1–2 minutes until fragrant.
  4. Pour in 8 cups vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Add 1 cup orzo and cook until tender, about 5 minutes, stirring occasionally to prevent sticking.
  6. Stir in 8 ounces roughly chopped baby spinach and cook 2–3 minutes until wilted.
  7. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, adjusting to taste, then serve.

Notes

  • Substitute frozen spinach; thaw and drain before adding.
  • Use gluten-free orzo or rice to make it gluten-free.
  • Vegetable broth keeps the soup vegan.
  • Swap in small pasta shapes like pastina or acini di pepe if desired.
  • Try other vegetables such as asparagus, kale, mushrooms, zucchini, or broccoli chopped small.