Weeknight Italian Orzo Soup
This recipe was contributed by Alexandra Caspero Lenz from Delish Knowledge, as part of the Healthy Aperture blogger partnership.
Weeknight Italian Orzo Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 3 carrots diced
- 4 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried marjoram
- ¼ teaspoon dried red pepper flakes
- 3 medium zucchini chopped
- 1 large or 2 medium yellow squash chopped
- 1 bay leaf
- 1 28 oz. can diced tomatoes in broth
- 6-8 cups vegetable broth
- 1½ cups orzo
Instructions
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In a large sauce pan, heat olive oil over medium heat and add onion, carrots and celery. Cook for 5 minutes until onion is translucent. Add the garlic cloves along with the dried spices, a large pinch of salt and stir to combine.
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Add the chopped zucchini and squash and cook another 10 minutes until vegetables are tender.
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Add the bay leaf, diced tomatoes and 6 cups vegetable broth and bring to a simmer.
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Add the orzo and cook for roughly 10 minutes until orzo is cooked through and al dente. Since the orzo will continue to swell as the soup cooks, add more broth as needed.
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Remove bay leaf and enjoy!