Sweet Italian Orzo Veggie Soup Recipes

ONE POT VEGETABLE ORZO SOUP RECIPE

Steps:

• Dice the carrots, celery & onion. Heat a large Dutch Oven over medium heat. When it is good & hot, add the olive oil.
• Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.
• Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
• Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot.
• Next add the pasta and give everything a good stir, scrape the bottom of the pot to loosen the brown bits. Pour in the tomatoes, stock and water.
• Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes.
• Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
• When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.

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.

ITALIAN ORZO SPINACH SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
• Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
• Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
• Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
• Serve immediately, garnished with your favorite toppings, and enjoy!

ITALIAN SAUSAGE AND ORZO SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

ITALIAN ORZO SOUP

Steps:

• Brown the sausage well, then add the onions and celery.
• Let cook until the onions and celery are soft.
• Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
• Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
• Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
• Now let simmer until the orzo is cooked.
• Stir so orzo will not stick to bottom of soup pan.
• SOUPS ON!

ITALIAN SAUSAGE ORZO VEGETABLE SOUP

Steps:

• In a large soup pot, crumble sausage and cook over medium heat, stirring often until browned; about 10 minutes. Drain.
• Add onion and garlic, and cook, stirring often, until onion is softened.
• Stir in tomatoes, water, orzo and beef bullion. Heat to boiling. Stir in basil, fennel seeds, green beans and carrots.
• Bring to a boil, reduce heat to medium-low, and simmer, uncovered for 20 minutes or until beans and carrots are almost tender.
• Stir in zucchini and wine and cook 5-10 minutes longer or until vegetables are tender.

VEGETARIAN CHICKEN ORZO SOUP

Steps:

• Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
• Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
• Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.