Quick Orzo Soup
A light, comforting vegetable soup with tender orzo and spinach ready in about 30 minutes.
Equipment
- Medium pot
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife
- Cutting Board
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
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the diced carrots and chopped scallions and sauté until softened, about 5–7 minutes.
- Add the minced garlic and cook, stirring, for 1–2 minutes until fragrant.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the orzo and cook until tender, about 5 minutes.
- Add the chopped spinach and cook 2–3 minutes until wilted; season with sea salt and black pepper to taste.
- Ladle into bowls and serve hot.
Notes
- You can substitute frozen spinach—thaw and drain it first.
- Use gluten-free orzo or rice to make the soup gluten-free.
- Vegetable broth keeps this recipe vegan.
- Small pastas like pastina, acini de pepe, or elbow can be used instead of orzo.
- For variation, add chopped vegetables such as zucchini, mushrooms, kale, or broccoli.