This Quick Orzo Soup is hearty, healthy and a delicious side dish or light meal. You’ll love how the tender vegetables mix with the pasta and delicious broth.
If you love a hot soup that fills you up, warms you up, and tastes great, then this Quick Orzo Soup is for you. Not only is the recipe beautiful and easy, but it’s also a delicious thing to serve as a light lunch or as an accompaniment to a larger main course. You can enjoy it either way because the orzo pasta and veggies are really satisfying.
This soup is versatile too, so you can easily customize it and add additional ingredients depending on what you have on hand or what you’re serving it with. I love how convenient a quick soup is, perfect for busy or cold days when you want to warm yourself from the inside out. Let’s talk about what you need to make this delicious and quick Orzo Soup.
video guide
main ingredients
- carrots rolled.
- Spring onions. Also diced.
- Clove of garlic. Freshly chopped.
- vegetable broth. Or water works too.
- Olive oil. Or which oil you prefer..
- orzo
- baby spinach.
- salt & black pepper. Taste.
How to make quick orzo soup
1. Saute the carrots and spring onions in olive oil in a medium saucepan for about 5-7 minutes.
2. Then add the garlic and fry for another 1-2 minutes.
3. Add the broth and bring the soup to a boil. Simmer for 10 minutes.
4. Now add the orzo pasta and cook for about 5 minutes.
5. Finally, season the soup with salt and pepper. Add the spinach leaves and cook for another 2-3 minutes. Serve garnished with lemon wedges or parmesan.
Helpful tips & tricks
- Use regular carrots. Dicing baby carrots isn’t easy, so do yourself a favor and use regular, full-size carrots for this dish for easier dicing.
- Season to taste. Each broth differs in its amount of spices, so taste your quick orzo soup before adding extra salt and pepper to make sure you want more.
- Use baby spinach. These spinach leaves are nice and tender and don’t have hard stalks. They also wilt easily and have a delicious flavor that goes well with this soup.
- Add the spinach at the end. Overcooking spinach can make it bitter, slimy, and lose its color. Make sure you add it last so it has just enough time to wilt and soften before serving.
Variations on this recipe
- Substitute frozen spinach. While fresh spinach works best for this quick orzo soup, you can use frozen spinach too. Just thaw it and drain the excess water before adding.
- Make it allergy friendly. If you use gluten-free orzo or rice instead, this becomes gluten-free. And with a vegetable broth it becomes vegan.
- Substitute other types of pasta. You can also make this recipe with other smaller pastas like midolline, fideo, elbow, alphabet pasta (for the kids!), acini di pepe or pastina.
- Add different vegetables. Try this soup with veggies like asparagus, kale, mushrooms, zucchini, or broccoli. Cut them into smaller pieces so they don’t overwhelm the dish.
How to store and reheat it
To store this quick orzo soup, once it has cooled, simply place it in an airtight container and it will keep in the fridge for 4-5 days. You can also freeze this soup by placing in a ziplock bag, freezing flat, then storing upright to save freezer space. It lasts up to 6 months. Thaw and reheat in the microwave or on the stovetop.
What to serve this quick orzo soup with
- bread. Serve this soup with some crusty bread and whipped butter. Or enjoy it with some Potato Flatbread.
- main course. Serve this as an accompaniment to some Chicken burger with avocado corn salsa, whole roasted cauliflower, simply baked cabbage steaksor Baked cod.
- Vegetables. Enjoy this dish with some Fried potatoes, crispy baked broccoli, Air fryer asparagusor Fried potatoes and carrots.
- Salad. Pair this soup with a salad like this Iceberg Lettuce, Amazing Kale Salad, Refreshing Cucumber Salad, or Roasted Zucchini Salad (Video).
I hope this quick orzo soup is satisfying, tasty, and convenient for you. It’s really delicious. Enjoy!
More delicious soup recipes:
Quick Orzo Soup
This Quick Orzo Soup is hearty, healthy and a delicious side dish or light meal. You’ll love how the tender vegetables mix with the pasta and delicious broth.
ingredients
- 1 Cup diced carrots
- ½ Cup chopped green onions
- 2 Middle Garlic cloves, chopped
- 8th cups vegetable broth
- 1 Cup orzo
- 8th oz. Baby spinach, roughly chopped
- ½ tsp. sea-salt or to taste
- ¼ tsp. pepper or to taste
Remarks
Variations on this recipe
- Substitute frozen spinach. While fresh spinach works best for this quick orzo soup, you can use frozen spinach too. Simply thaw and drain excess water before adding.
- Make it allergy friendly. If you use gluten-free orzo or rice instead, this becomes gluten-free. And using a vegetable broth makes it vegan.
- Substitute other types of pasta. You can also make this recipe with other smaller pastas like midolline, fideo, elbow, alphabet pasta (for the kids!), acini di pepe or pastina.
- Add different vegetables. Try this soup with veggies like asparagus, kale, mushrooms, zucchini, or broccoli. Cut them into smaller pieces so they don’t overwhelm the dish.
How to store and reheat it
To store this quick orzo soup, once it has cooled simply place it in an airtight container and it will keep in the fridge for 4-5 days. You can also freeze this soup by placing in a ziplock bag, freezing flat, then storing upright to save freezer space. It lasts up to 6 months. Thaw and reheat in the microwave or on the stovetop.
nutrition
Calories: 196kcalCarbohydrates: 41GProtein: 7GFat: 1GSaturated Fatty Acids: 0.2GPolyunsaturated fat: 0.4GMonounsaturated fatty acids: 0.1GSodium: 2190mgPotassium: 547mgFiber: 4GSugar: 7GVitamin A: 11790ieVitamin C: 21mgCalcium: 88mgIron: 2mg