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Summery Orzo Soup

A vibrant and comforting bowl of soup featuring fresh vegetables, tender orzo pasta, and a zesty broth perfect for summer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 zucchini, diced
  • 1 bell pepper, diced (any color)
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 Juice of 1 lemon

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
  2. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta. Cook according to package instructions, usually about 8-10 minutes.
  3. Stir in the zucchini, bell pepper, and cherry tomatoes. Let everything simmer for an additional 5-7 minutes until the vegetables are tender.
  4. Stir in the oregano, season with salt and pepper to taste, and add the lemon juice for a kick. Serve hot, garnished with fresh parsley.

Notes

For a heartier soup, consider adding cooked chicken or chickpeas. Feel free to use any seasonal vegetables you have on hand.