Vegan Vegetable and Orzo Soup
A hearty and colorful soup loaded with orzo pasta and veggies. Ready in under 30 minutes!
We’re big pasta eaters in this house so it came as no surprise when this vegan vegetable and orzo soup quickly become a current family favorite. Serve with fresh bread for dipping and you’ve got a delicious dinner.
And no worries if you have leftovers; they will keep well in the fridge for several days.
Ingredients for Vegan Vegetable and Orzo Soup:
- olive oil
- yellow onion
- carrots
- celery
- garlic
- vegan chicken-style broth – I use Better Than Bouillon’s No-Chicken Base
- fire-roasted diced tomatoes
- orzo pasta
- dried thyme
- dried oregano
- dried rosemary
- baby spinach leaves
- sea salt
- ground black pepper
How to make Vegan Vegetable and Orzo Soup:
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In a large pot, heat oil over medium-high. Add onion then saute until soft and fragrant, 2-3 minutes.
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Add carrots and celery, cooking an additional 3-5 minutes. Add garlic and continue cooking, stirring frequently, another 1-2 minutes.
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Add broth, undrained tomatoes, orzo, thyme, oregano, and rosemary. Stir to combine well then bring to a boil.
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Reduce heat, cover, and simmer until orzo is al dente consistency.
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Stir in the spinach and allow to wilt.
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Adjust seasoning to taste and serve warm.
More Soup Night ideas:
Vegan Tuscan Style Soup – Spicy vegan sausage, cannellini and garbanzo beans, potatoes, spinach, garlic….. this hearty soup is sure to warm you up on a cold day!
Sriracha Ramen Soup with Bok Choy & Shiitake Mushrooms – A kicked-up version of ramen soup, packed with fresh veggies and ginger.
Vegan Ginger Noodle Soup – Warm and comforting, this satisfying soup is ready to serve in under an hour.
Vegan Vegetable and Orzo Soup
Ingredients
- 2 tablespoon olive oil
- 1/3 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 cloves garlic minced
- 6 cups vegan chicken-style broth
- 14 ounces fire-roasted diced tomatoes undrained
- 1 1/2 cups orzo pasta
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary crushed
- 4 cups baby spinach leaves rough chopped
- sea salt to taste
- ground black pepper to taste
Instructions
- In a large pot, heat oil over medium high. Add onion then saute until soft and fragrant, 2-3 minutes.
- Add carrots and celery, cooking an additional 3-5 minutes. Add garlic and continue cooking, stirring frequently, another 1-2 minutes.
- Add broth, undrained tomatoes, orzo, thyme, oregano, and rosemary. Stir to combine well then bring to a boil.
- Reduce heat, cover, and simmer until orzo is al dente consistency.
- Stir in the spinach and allow to wilt.
- Adjust seasoning to taste and serve warm.
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