Can I freeze Vegetable Orzo Soup?

Yes, you can freeze Vegetable Orzo Soup. For best texture, cook the orzo separately and add it after reheating. If you freeze the soup with orzo included, the pasta will soften more after thawing.

How do I keep orzo from getting mushy in soup?

Cook the orzo at a gentle simmer and stir regularly to prevent sticking. Remove the soup from heat once the orzo reaches al dente. When reheating, add extra broth to maintain the proper consistency.

Can I make Vegetable Orzo Soup gluten-free?

Yes, you can substitute the orzo with rice or gluten-free small pasta. Adjust the cooking time as needed since rice may require a longer simmer.

How long does Vegetable Orzo Soup last in the refrigerator?

Vegetable Orzo Soup lasts up to four days in an airtight container in the refrigerator. The soup will thicken as it sits, so add additional broth when reheating.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use about one pound of chopped fresh tomatoes in place of one 14.5-ounce can of diced tomatoes. Fresh tomatoes provide a lighter and slightly fresher flavor.

Vegetable Orzo Soup – Amazing 5-Step Ultimate Comfort

Description

Vegetable Orzo Soup is a hearty and comforting one pot veggie soup filled with tender vegetables, savory broth, and perfectly cooked orzo. Perfect as a quick winter soup or make-ahead vegetable soup for busy weeknights.

Ingredients

4 Tbsp butter or olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 cup chopped celery
4 garlic cloves, minced
2 Tbsp tomato paste
2 medium potatoes, cut into 1/2-inch cubes
1 (14.5 oz) can diced tomatoes
6–7 cups vegetable broth
1 Tbsp Worcestershire sauce
1 1/2 Tbsp brown sugar
1 Tbsp Italian seasoning
1 tsp seasoned salt
1 tsp celery salt
1/3 cup dry orzo pasta
1 cup frozen sweet corn
1/2 cup chopped fresh parsley
1/2 tsp fresh lemon juice or apple cider vinegar (optional)
Freshly grated Parmesan cheese (optional)
Kosher salt
Fresh black pepper

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Instructions

Melt butter or olive oil in a large Dutch oven over medium heat.
Add onion, carrots, and celery with a few pinches of salt and sauté for 8 to 10 minutes until softened.
Stir in garlic and tomato paste and cook for 1 minute until fragrant.
Add potatoes, diced tomatoes with juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt.
Bring to a simmer, then add orzo and stir occasionally to prevent sticking.
Reduce heat to medium-low, partially cover, and simmer for 25 to 30 minutes.
Add frozen corn during the last 5 minutes of cooking.
Taste and season with kosher salt and black pepper as needed.
Remove from heat and stir in fresh parsley and lemon juice if using.
Serve immediately garnished with freshly grated Parmesan cheese.

Notes

Substitute any small pasta or rice for orzo if desired and adjust cooking time accordingly.
Use about 1 pound of fresh tomatoes in place of canned tomatoes for a lighter flavor.
Cook time may vary depending on vegetable size and heat level.
Add extra vegetable broth when reheating if the soup thickens.
For freezing, cook orzo separately and add fresh after reheating for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 8g
Sodium: 780mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 9g
Cholesterol: 20mg