Easy, One-Pot Vegetable Orzo Soup Recipe
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This Easy, One-Pot Vegetable Orzo Soup is a hearty, flavorful, and comforting meal made with fresh vegetables, aromatic seasonings, and tender orzo pasta. Perfect for a wholesome weeknight dinner, this soup combines the savoriness of diced tomatoes, kale, and parmesan cheese for a satisfying and quick-to-make soup that's packed with nutrients and bursting with taste.
Ingredients
Instructions
Heat 2 tablespoons of olive oil in a large, deep pot over medium-high heat. Add the minced garlic, diced onion, chopped celery, and carrots along with 1 tablespoon Italian seasoning, 2 teaspoons smoked paprika, salt, and pepper. Cook for about 7 minutes, stirring every minute or so. The vegetables do not have to be fully cooked at this stage as they will continue cooking when the liquids are added.
Stir in the entire can of diced tomatoes with their juices, 4 cups of vegetable broth, 1 tablespoon tomato paste, and 3 cups of torn kale. Cover the pot and bring the mixture to a gentle boil, allowing the flavors to meld.
Once boiling, stir in 1 cup of dry orzo pasta. Leave the pot uncovered and let the orzo cook for 7 minutes, stirring occasionally to prevent sticking and ensure even cooking.
When the orzo is tender, turn off the heat. Stir in 1/2 cup grated parmesan cheese to add richness and depth. Adjust seasoning by adding more salt and pepper as desired. Optionally, add your choice of cooked protein if desired. Serve the soup hot, garnished or as-is for a comforting meal.
