Quick and easy, this one-pot orzo vegetable soup is delicious and hearty. The best part is that you can make it in a big batch and freeze it. In addition, it needs only a few ingredients and can be altered according to your taste buds. This dish is vegan and plant-based diet friendly.
Fall months are meant to be cozy. There is something warm and fuzzy about soup. Having a comforting bowl of soup on a cold chilly evening reassures us with much love.
I love the versatility of this orzo soup. You can add or remove your choice of ingredients. The inclusion of small pasta gives you the heartiness of carbs, but at the same time, it doesn't make you bloated with overdoing.
It's easy to prepare and can be made ahead of time, but the best part is that there is no compulsion to add every ingredient. It's super healthy too.
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What is Orzo?
Orzo is a tiny rice-shaped pasta. It looks cute, and because of its shape, it doesn't add large amounts of calories to the diet. I love to use orzo in different types of recipes. I love making Air Fryer Grilled Vegetable Orzo Salad or Orzo with Mushroom and Spinach. However, this orzo vegetable soup is loved by my kids.
Why I Love Orzo Vegetable Soup-
It's one pot, easy, and quite versatile.
It is hearty, comforting, and quite filling.
This dish is vegan and dairy free.
Takes less than 30 minutes.
Freezer friendly. Great for weekly meal plans.
How to Make It-
One of the best inventions of recent times is the instant pot. This orzo vegetable soup is one of the perfect recipes to use in an instant pot. It's easy, quick, and super comforting to make.
Turn on the saute button and saute the vegetables before adding the orzo and tomato puree/crushed tomato. Cook on high pressure for 3-4 minutes and let the pressure go normal.
I sometimes release the pressure manually or sometimes do it the natural way. Either way is acceptable but make sure to use precautions.
Ingredients Needed-
Orzo
Olive Oil
Carrot
Onion
Celery (optional)
Tomato puree/Crushed tomato
Garlic Powder
Italian seasoning
Baby spinach
Red pepper flakes
Bay Leaf
Crushed Black Pepper
Fresh Basil
Salt and a few cherry tomatoes
Vegetable Stock.
Can It Be Made On the Stove Top?
Absolutely. Follow the same process in a dutch oven or heavy-bottomed pan. It's easy to make on the stove and doesn't require a long time.
Can You Freeze It?
Absolutely. This soup is great for meal planning and is super simple to store in the freezer. After you cook the soup and it comes to room temp, fill the freezer-friendly individual serving containers with soup. Heat and serve. Make sure you again don't store the heated soup. Do not store if you have added cream to enhance your taste.
New Recipes
Orzo Vegetable Soup
Ingredients
- 2 Tbsp Olive Oil
- 4 Cloves Minced Chopped Garlic
- 1 Small Chopped Onion
- 1 Medium Carrot,chopped
- 1 Handful Baby Spinach Leaves
- 8 Oz Crushed tomato ,tomato puree
- 3 Cup Vegetable Stock/Broth
- 2 Small Bay Leaf
- ¼ Tsp Crushed Black Pepper
- 1 Tsp Italian Seasoning
- ¼ Cup Fresh Basil Leaves (optional)
- ¼ Tsp Red Pepper Flakes (Optional)
- Salt to taste.
- ¼ Cup Orzo Pasta
Instructions
- Heat the instant pot on saute mode.Add olive oil and heat it as well.
- Add garlic ,onion to the pot and saute till they look transparent .Add carrot to it and stir once.
- Add all the seasoning ,tomato puree ,vegetable broth and pasta to the pot .Just leave the baby spinach on the counter.
- Press cancel button and turn off the saute button,
- Stir all the ingredients once and close the lid.
- Set the vent to seal in position .
- Adjust the cook time to 4 minutes .
- When cooking is done let it cool down naturally .
- Remove the lid .Add the baby spinach leaves and stir once more.
- Taste the soup and adjust the seasoning if needed.
- Enjoy with hot crusty bread.
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