Orzo Pasta Soup Recipe : Step By Step Guide

Prepare the ingredients: Start by chopping your veggies-carrots, celery, onion, and garlic. If you’re using fresh spinach or kale, give them a rough chop as well. Drain the canned tomatoes if they’re packed in juice.

Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook them for 3-4 minutes until they soften and become translucent. Add the minced garlic, carrots, and celery. Sauté for another 5-7 minutes until the vegetables start to soften and the kitchen fills with delicious aromas.

Add the liquids: Pour in the vegetable or chicken broth, diced tomatoes, and bay leaves. Stir everything together and bring it to a simmer.

Simmer: Once the soup is simmering, lower the heat and let it cook for about 15 minutes. This will allow the flavors to meld together, and the vegetables will cook through.

Add the orzo pasta: Stir in the orzo and cook for another 8-10 minutes, or until the pasta is tender. Be sure to check the orzo’s doneness-since orzo is small, it cooks quickly.

Add greens and season: Stir in the spinach or kale and let it wilt into the soup. Add salt and pepper to taste. If you like your soup with a little tang, this is the perfect time to squeeze in a tablespoon of fresh lemon juice to brighten up the flavors.

Finish and serve: Remove the soup from the heat, discard the bay leaves, and give it a final stir. Serve it hot, garnished with fresh herbs like parsley or thyme if desired.