Rustic Parsley Orzo Soup with Walnuts
Warm up your soul with this vibrant Rustic Parsley Orzo Soup with Walnuts, a hearty yet light recipe perfect for cozy evenings. This elegant soup blends tender orzo pasta, fresh parsley, and aromatic vegetables like onion, carrot, and celery in a rich vegetable broth, brightened with a splash of zesty lemon juice. The crowning touch lies in the earthy crunch of toasted walnuts, offering a delightful texture contrast to the velvety soup. Quick to prepare in just 40 minutes, this recipe is an excellent option for busy weeknights or as an impressive starter for a dinner party. Serve with a sprinkle of Parmesan cheese and a pinch of red pepper flakes for a customizable finish. Bursting with rustic charm and wholesome flavors, this parsley-infused orzo soup makes for a comforting, nutritious meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 6 cups Vegetable broth
- 1 cup Orzo pasta
- 1 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Walnuts, roughly chopped
- 0.25 cup Parmesan cheese (optional, for garnish)
- 0.25 teaspoon Red pepper flakes (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the orzo pasta, reduce the heat to medium-low, and simmer uncovered for 8-10 minutes, or until the orzo is al dente.
Stir in the chopped parsley, lemon juice, salt, and black pepper. Simmer for 2 more minutes to allow the flavors to meld.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
Taste the soup and adjust seasoning with more salt or pepper if necessary.
Ladle the soup into bowls and garnish each with toasted walnuts, Parmesan cheese (if using), and red pepper flakes for a touch of heat.
Serve immediately and enjoy the comforting, rustic flavors!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 8207 mg | 357% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 43.9 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1616 mg | 124% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 6023 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
