Description
A warm and comforting Vegetable Orzo Soup packed with healthy vegetables and rich flavors, perfect for any meal.
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ teaspoon fresh lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large pot, heat the butter or olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the vegetables soften.
- Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
- Stir in the orzo, reduce the heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.
Notes
For added flavor, consider using homemade vegetable broth. Feel free to add any vegetables you have on hand.