Can I make this soup in advance?

Absolutely! This vegetable orzo soup can be made a day in advance and stored in the refrigerator. In fact, the flavors often meld and deepen overnight, making it even tastier the next day. Just be sure to store it in an airtight container, and when reheating, you may want to add a splash of broth to loosen it up. Remember, the orzo will absorb some of the broth as it sits, so don’t hesitate to adjust the liquid.

Is this soup gluten-free?

The original recipe calls for orzo, which typically contains gluten. If you're looking for a gluten-free option, simply replace the orzo with a gluten-free pasta or quinoa. This substitution will still offer a satisfying texture and help hold the soup’s flavors beautifully.

How can I add more protein to the soup?

To boost the protein content, consider adding canned white beans, chickpeas, or shredded rotisserie chicken. These additions can be stirred in with the orzo, providing a heartier meal, especially for active families looking for that extra energy during chilly months.

What should I serve with this vegetable orzo soup?

For a complete meal, pair the soup with toasted garlic bread, a fresh garden salad, or a simple Caesar salad. Each option not only complements the soup well but adds different flavors and textures to your dining experience.

How can I store leftovers?

Any leftover vegetable orzo soup can be stored in an airtight container in the refrigerator for up to three days. When reheating, consider adding a splash of vegetable broth to bring back some moisture, as the orzo tends to absorb liquid. Enjoy it warm for an easy lunch or dinner!

Easy One-Pot Vegetable Orzo Soup: A Delicious 30-Minute Meal

Ingredients

Units Scale

2 Tbsp olive oil
4 cloves garlic, minced
1/2 cup yellow onion, diced
1.5 cups carrots, peeled and chopped (approx. 3 carrots)
1.5 cups celery, chopped (approx. 3 stalks)
1 Tbsp Italian seasoning
2 tsp smoked paprika
28 oz diced tomatoes (with juices)
4 cups vegetable broth
1 Tbsp tomato paste
3 cups curly kale, torn
1 cup dry orzo
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot over medium-high heat. Add garlic, onion, celery, and carrots. Season with Italian seasoning, smoked paprika, salt, and pepper. Cook for about 7 minutes until softened.
Add diced tomatoes, vegetable broth, and tomato paste. Stir in kale and bring to a gentle boil.
Once boiling, stir in the uncooked orzo. Let it simmer uncovered for about 7 minutes, stirring occasionally. Adjust seasoning as needed.
Stir in grated Parmesan cheese until melted and creamy. Serve hot.

Notes

Can be customized with additional vegetables or proteins like chickpeas or chicken. Omit cheese for a vegan option.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 500mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 5mg