Quick Orzo Soup

5 from 6 votes

With a quick cooking time, a veggie-loaded base, and most comforting flavor, this easy Orzo Soup is an all-time favorite family meal. It's soothing when illness strikes and just makes for a fast and yummy meal when you need it.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: -6

Calories: 366kcal

Author: Amy Palanjian

Equipment

Ingredients

1 tablespoon olive oil
2 cups diced carrots (fresh or frozen)
6 cups reduced-sodium vegetable broth (or chicken broth; 1 quart plus one 14.5-ounce can)
2 cups orzo pasta
4 cups fresh spinach
½ teaspoon salt
2 tablespoons fresh lemon juice
Parmesan cheese, minced fresh parsley (optional)

US Customary - Metric

Instructions

Heat a medium pot over medium heat. Add the oil to warm.
Add the carrots and stir to coat. Cover and cook for 4 minutes.
Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it's a simmer with regular small bubbles.
Add the pasta and cook for 5-6 minutes or until tender. Stir in the spinach.
Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.

Notes

Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb the broth in the storage container).
I like to make this with my Vegetable Broth, but chicken broth also works.
The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. You can add more broth if desired, though the thicker soup does make it easier for the kids to eat.
Add 1 cup marinara sauce to give this a tomato base.
Add minced cloves garlic to the pan with the carrots for more flavor.
Use just 1 cup of carrots if you prefer. Use celery with the carrots if you'd like.
If using any other pasta shape, check the cooking time on the package and adjust accordingly.

Nutrition