orzo soup

Vegetable Orzo Soup&nbsp;a delicious soup made vegetables and everyday ingredients. These easy flavors come together in a snap and it's a healthy meal packed full of flavor!

Vegetable Orzo Soup

carrots

celery

yellow onion

spinach

garlic

14.5 oz can fire roasted tomatoes

orzo pasta

stock

water

olive oil

italian seasoning

salt

pepper

red pepper flakes

lemon ((optional))

parsley minced ((optional))

Dice the carrots, celery &amp; onion. Heat a large stockpot over medium heat. When it is good &amp; hot, add the olive oil.&nbsp;

Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.&nbsp;

Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic &amp; 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.&nbsp;

Next add the pasta and give everything a good stir. Poor 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.&nbsp;

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.

Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes.

Creamy Turkey Orzo Soup

medium onion, chopped finely

celery, diced into small cubes

carrots, diced into small cubes

cloves garlic, minced

all purpose flour

chicken stock

Italian seasoning

salt (or

black pepper (or

orzo

cup heavy cream

baby spinach

Heat olive oil in a 4 qt Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Add garlic and sauté for one minute.

Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.

Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.

Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted, about 1 minute. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).

Such an easy and delicious soup! Perfect for cold weather season!

This is the most comforting soup I ever had its creamy delicious and the  best idea to use up Turkey!

Lemon Chicken Orzo Soup

butter (or olive oil)

onion, chopped

celery,

carrots,

cups chicken stock

chicken breasts (about 2/3 lb. total), boneless and skinless

teaspoon Italian seasoning

dry orzo pasta (uncooked)

lemon juice

fresh parsley, chopped

fresh dill, chopped

salt and pepper, to taste

Melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 3-4 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.

Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.

Remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile shred the chicken with a fork and then place back into the pot, while the orzo is still cooking. 

Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste. 

Serve immediately with some extra lemon wedges and fresh herbs.

This looks so wonderful and perfect for a fall supper! I love the flavor combination here and will probably be adding extra lemon wedges since we love that tartness it brings to the soup! Great tip about using rotisserie chicken!

Can´t wait for the weather to change and start making soups again! Just discovered orzo this summer and I need more winter recipes to keep cooking it, this is a perfect one! thank you!

This is one of my go to meals now! I love the herby freshness of it! Its filling but not too much. Its been a huge hit with everyone I make it for. They call it grown up chicken noodle soup haha

A cozy red kidney bean soup that comes together quick + easy! Made with lots of pantry staples and great for lunch or dinner.

Kidney Bean, Spinach, and Orzo Soup

kidney beans

tomatoes

vegetable broth

orzo* (uncooked)

basil

oregano

Salt

Dice onion.

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice carrot and mince garlic.

When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.

Add broth, and tomatoes with juice. Bring to a light boil.

Rinse and drain beans. Add to pot.

Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.

Stir in spinach during the last couple minutes of cooking. Salt to taste.

This Chicken Orzo Soup is a light and healthy soup filled with tender chicken and orzo in a bright lemony broth. It is an easy, comforting soup recipe that is ready in under 30 minutes.

olive oil (divided)

chicken breasts

kosher salt and black pepper

onion

celery (diced)

thyme leaves

dry white wine (optional)

bay leaves

red pepper flakes (optional)

lemon zest

parsley

Sear

Heat 1 tablespoon of the olive oil in a large heavy-bottom stock pan over medium heat. Season the cubed chicken with salt and pepper and then add to the heated oil. Saute until golden on each side, and then remove the chicken from the pan and set aside.

Saute

Add the remaining 1 tablespoon of oil to the pan. Add in the onion, carrots, and celery and saute until tender, about 3-4 minutes. Stir in thyme and garlic and cook for 1 minute.

Stir in the wine, if using, and allow the alcohol to cook off for 1 to 2 minutes. Stir in the chicken stock, bay leaf, and red pepper flakes, if using, and bring the mixture to a boil.

Simmer

Stir in the reserved chicken and orzo and reduce the heat to a simmer. Cook until the orzo is al dente, about 9-10 minutes.

Finish

Turn off the heat and stir in the lemon zest and lemon juice. Taste to adjust seasonings. Serve with parsley if desired.

https://content.jwplatform.com/videos/rR8EIQ2F.mp4

An easy recipe for a Lemon Chicken Orzo soup that is light, bright, and ready in under 30 minutes.

Easy, lemony, chicken orzo soup is a bright, tasty, filling bowl of comfort that uses easy ingredients and is done in just 30 minutes!

chicken (about 2 large breasts shredded)

butter

celery (chopped)

juice of 1 large lemon (about 6 tablespoons)

black pepper

chicken broth

rosemary

lemon wedges (for servings)

Bring 2 quarts of water to a boil. Add orzo, boil 7-9 minutes til tender. Drain, rinse, and set aside.

In a large stock pot melt butter over medium heat.

Add garlic, onions, and celery and saute 2-3 minutes til tender.

Add broth and bring to a boil.

Stir in chicken, lemon juice, salt and pepper, carrots, orzo, and rosemary. Simmer about 5 minutes.

Taste, add salt and pepper if needed, and serve with fresh lemon wedges for squeezing right into your individual soup bowls.

Comforting 15-minute lemon orzo soup recipe with pesto!  You can also make this orzo soup your own by adding other vegetables or throwing in shredded cooked chicken for a mean chicken orzo soup. If you don&#039;t have orzo, another tiny pasta or pearl couscous will work. Homemade basil pesto is best here, but if you don&#039;t have the time to prepare it in advance, use a quality store-bought one you like.

Pesto Lemon Orzo Soup

Extra virgin olive oil

dry orzo

broth

cherry tomatoes, (halved)

lemons

milk

Parmesan cheese, (to finish)

red pepper flakes, (optional)

In a large Dutch oven or heavy pot, heat 2 tablespoons extra virgin olive oil until shimmering. Add the dry orzo and toss around until toasted to a nice golden brown (1 to 3 minutes)

Pour in the broth and bring to a boil over high heat. Season with kosher salt and black pepper. Turn the heat down and let the orzo soup simmer for 8 minutes or until the orzo is cooked to al dente.

Stir in the tomatoes and baby spinach.

Remove the pot from the heat and stir in the lemon juice, milk, and pesto.

To finish, add about ¼ cup grated parmesan (or to your liking), and a sprinkle of red pepper flakes, if you want some heat. Taste and adjust seasoning. Serve hot.

https://content.jwplatform.com/videos/2NEC3z3I.mp4

Orzo soup loaded with flavor thanks to two secret ingredients: basil pesto and lemon juice.

Greek Tomato Feta Soup is an easy vegetarian recipe packed with the flavors of the Mediterranean. Made with juicy tomatoes, creamy feta, tender orzo pasta, and a light chili kick.

Greek Tomato Feta Soup

feta cheese small cubed

red wine vinegar

Heat a 5- quart dutch oven over medium-high heat. Add in the vegetable broth, olive oil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.

Add in the orzo pasta and tomatoes. Reduce heat to medium and cook for 20-25 minutes, until the pasta is tender, stirring occasionally.

Remove the pot from the heat and add in the cubed feta cheese and red wine vinegar. Stir to combine. Adjust seasonings if necessary.

The first time I made it, I subbed chicken broth and added red wine vinegar at the end. I thought eh, it was ok. I decided to make it again with the orzo I had leftover from the first time, and added lemon juice at the end. Amazing!  To make a long story shorter, I have made the recipe about 6 times now. Im obsessed with it too! 
I love the simplicity and the tanginess and nearly meltiness of the feta.  It comes together so quickly and effortlessly! Thank you for this!

Enjoy vegan comfort with this hearty Vegan Orzo Soup - wholesome, easy, and packed with nourishing flavors. Perfect cozy meal for cold days!

Vegan Orzo Soup

onion (finely chopped)

garlic (minced

tomato puree

tomatoes (400 g, 14 oz)

chickpeas (14 oz

pasta

vegetable stock (roughly (700 ml) (vegan-friendly)

basil pesto (optional)

Salt and pepper (to taste)

Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add finely chopped onion and diced celery. Sauté for about 10 minutes until they soften. Stir occasionally.

Garlic &amp; Tomatoes

Drop minced garlic into the pot and cook for an additional minute until fragrant. Add tomato puree, chopped tomatoes, and drained chickpeas. Mix everything together.

Cook Orzo

Next, add in the dry orzo pasta and stir to mix it in.

Pour in the vegetable stock, then increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 6-8 minutes.

Season

Season to taste with salt and pepper. Let the soup simmer for 5 minutes more, allowing the flavors to meld together.

Serve

Ladle the flavorful Vegan Orzo Soup into bowls. Garnish with fresh herbs, a drizzle of olive oil, and a drizzle of vegan basil pesto, if desired. Serve warm with crusty bread for a comforting and satisfying meal!

Simplicity at its finest! This easy, cozy soup is only 8 budget-friendly ingredients, but full of rich, vibrant flavor. Great topped with fresh basil!

Tomato Orzo Soup with Spinach (Easy!)

tomato paste

basil, black pepper, fresh lemon juice, etc.

Vegan Parmesan Cheese

In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is translucent, add garlic, dried basil, and salt. Stir and sauté for 1 minute.

Then add vegetable broth, diced tomatoes with juices, and tomato paste.

Cover and bring to a light boil.

When lightly boiling, add orzo. Stir, reduce heat, and simmer for about 10-12 minutes or until orzo is just cooked. (Take care not to overcook it.) Stir occasionally as orzo has a tendency to stick to the bottom.

Roughly chop spinach and stir in during the last couple minutes of cooking.

Serve with fresh julienned basil and vegan parmesan if desired.

I love this recipe! I make this a lot when friends come over because it's vegan and corn free, so everyone can eat it. So tasty too! I always add more garlic and if I'm making a large batch for myself for multiple days I substitute the spinach for zucchini, since the spinach gets a little gross after sitting. I also add about a half a tablespoon of spicy Mrs. Dash just to give it a kick. Thanks so much for sharing!

Top 11 orzo soup recipes from across the web

The most viewed orzo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetable Orzo Soup

Creamy Turkey Orzo Soup

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Kidney Bean, Spinach, and Orzo Soup

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Pesto Lemon Orzo Soup

Greek Tomato Feta Soup

Vegan Orzo Soup

Tomato Orzo Soup with Spinach (Easy...

Top 11 orzo soup recipes from across the web

The most viewed orzo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Orzo Soup

Creamy Turkey Orzo Soup

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Kidney Bean, Spinach, and Orzo Soup

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Pesto Lemon Orzo Soup

Greek Tomato Feta Soup

Vegan Orzo Soup

Tomato Orzo Soup with Spinach (Easy...

The most viewed orzo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine