Sweet Italian Orzo Veggie Soup
Warm up your soul with this comforting Sweet Italian Orzo Veggie Soup—a hearty, flavor-packed meal that's as nourishing as it is delicious. Bursting with tender vegetables like zucchini, carrots, and spinach, this vibrant soup is complemented by the subtle sweetness of diced tomatoes and a delightful medley of Italian herbs. Tiny orzo pasta adds a creamy, satisfying texture that makes every bite irresistible. Ready in just 45 minutes, this vegetarian soup is perfect for weeknight dinners or meal prep. Serve it with a sprinkle of parmesan cheese for an extra touch of indulgence, and enjoy a bowl of wholesome goodness that's both hearty and heartwarming. This recipe is ideal for anyone looking for a quick, healthy, and flavorful dinner option that doesn't skimp on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 14.5 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 0.75 cup orzo pasta
- 3 cups baby spinach
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced zucchini to the pot and stir to combine.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Stir in the orzo pasta, Italian seasoning, dried basil, salt, black pepper, and sugar.
Simmer for another 10-12 minutes, or until the orzo is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Add the baby spinach to the pot and stir until wilted, about 1-2 minutes.
Taste and adjust seasoning as needed.
Serve hot, garnished with grated parmesan cheese if desired.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 52.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4598 mg | 98% | |
*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.
