Springtime Orzo Soup Recipes

VEGETABLE ORZO SOUP

Steps:

• Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

SPRING ORZO RISOTTO

Steps:

• Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
• Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
• Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
• Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

ASPARAGUS ORZO SOUP

Steps:

• Snap off and discard woody bases from asparagus.
• Bias-slice asparagus into 1-inch-long pieces.
• Set aside.
• In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
• Add chicken broth and bring to a boil.
• Stir in pasta; reduce heat and boil gently for 5 minutes.
• Stir in asparagus and snow peas.
• Return soup to boiling and cook 3 minutes more.
• Stir in spinach and pepper; cook 1 minute more.
• Remove soup from heat.
• Ladle soup into bowls.
• If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
• Sprinkle Parmesan cheese on top of each serving.

SPRING VEGETABLE SOUP WITH ORZO RECIPE - (4.3/5)

Steps:

• 1. Bring broth to a boil in a large saucepan over high heat. 2. Add orzo and carrots; boil 7 minutes. 3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes. 4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving. Notes A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup. Change up the flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).

SPRINGTIME ORZO SOUP

Steps:

• Cook orzo per package directions. Cook al dente.
• Heat oil in large saucepan over medium heat.
• Add garlic and onions to oil and saute until soft, about five minutes.
• Add mushrooms, red potatoes and herbs to saucepan and saute for a few minutes.
• Add 6 cups broth to the saucepan and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 15 minutes.
• Add frozen peas, orzo and spinach and cook for about five minutes.
• Add salt and pepper to taste. Top with Parmesan cheese to taste - I like to heap it on!