When the sun is shining, and you crave something light yet satisfying, this Summery Orzo Soup is the perfect choice. Packed with fresh vegetables, tender orzo, and zesty flavors, it’s a delightful dish that brings comfort without feeling heavy. Plus, it’s easy to make and comes together in under 30 minutes!
Why You’ll Love This Summery Orzo Soup
- Light & Refreshing: The perfect balance of fresh ingredients and citrusy brightness.
- Quick & Easy: Ready in under 30 minutes, making it great for busy days.
- Versatile & Customizable: Add your favorite veggies or protein to make it your own.
- Healthy & Nutritious: Loaded with vitamins, fiber, and wholesome goodness.
Ingredients
For this recipe, you’ll need:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 zucchini, diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup cherry tomatoes, halved
- 1/2 cup orzo pasta
- 1 cup baby spinach
- Juice of 1 lemon
- 1/2 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup fresh basil or parsley, chopped
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant (about 2 minutes). Stir in the carrots and zucchini, cooking for another 3–4 minutes until slightly softened.
- Add Broth & Orzo: Pour in the vegetable broth and bring to a gentle boil. Add the orzo pasta and let it cook for about 8–10 minutes, stirring occasionally.
- Incorporate Tomatoes & Spinach: Stir in the cherry tomatoes, baby spinach, oregano, salt, black pepper, and red pepper flakes (if using). Let simmer for another 3–4 minutes until the spinach wilts.
- Finish with Lemon & Herbs: Remove the soup from heat and squeeze in the fresh lemon juice. Stir in the chopped basil or parsley for a burst of freshness.
- Serve & Enjoy: Ladle into bowls, garnish with grated Parmesan (if desired), and enjoy your refreshing Summery Orzo Soup!
Customization Ideas
- Add Protein: Toss in shredded rotisserie chicken, chickpeas, or white beans for a heartier meal.
- Make it Creamy: Stir in a splash of coconut milk or heavy cream for a richer texture.
- More Veggies: Try adding bell peppers, peas, or corn for extra color and nutrition.
- Spice it Up: A pinch of cayenne or a drizzle of hot sauce can give it an extra kick.
Storage & Meal Prep Tips
- Refrigerate: Store in an airtight container for up to 3 days. Reheat on the stove or microwave before serving.
- Freeze: This soup freezes well without the orzo. If freezing, cook the pasta separately and add it when reheating.
FAQs
1. Can I use a different type of pasta?
Yes! You can substitute orzo with small pasta like ditalini, pastina, or even couscous.
2. Can I make this soup gluten-free?
Absolutely! Just swap the orzo for a gluten-free pasta or rice.
3. How do I prevent the orzo from getting mushy?
Cook the orzo separately and add it just before serving to maintain its texture.
4. Can I make this soup ahead of time?
Yes! Prepare the soup without the orzo and refrigerate it. Add freshly cooked orzo when reheating.
5. What protein pairs well with this soup?
Grilled chicken, shrimp, chickpeas, or white beans are great additions for extra protein.
Final Thoughts
This Summery Orzo Soup is the ultimate light and flavorful meal for warmer months. Whether served as a quick lunch, a light dinner, or even a meal-prep option, it’s a delicious way to enjoy fresh ingredients. Give it a try, and let the flavors of summer shine in every spoonful!
Did you make this recipe? Let us know in the comments below how it turned out, and don’t forget to share it with friends and family!
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Summery Orzo Soup Recipe
- Total Time: 30 minutes
- Diet: Vegetarian
Description
This light and vibrant Summery Orzo Soup is packed with fresh vegetables and the comforting chew of orzo pasta. A perfect dish for warmer days, it combines the flavors of zucchini, carrots, peas, and sweet cherry tomatoes in a savory vegetable broth. With a sprinkle of fresh basil and a touch of lemon, this soup is a delightful and healthy option for any meal. Whether served warm or chilled, it’s sure to be a refreshing addition to your summer menu.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, sliced
- 2 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 6 cups vegetable broth
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Lemon wedges (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent (about 5 minutes).
- Add garlic and cook for another 30 seconds until fragrant.
- Add carrots, zucchinis, and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the orzo, oregano, and basil. Cook for 8-10 minutes, or until the orzo is tender.
- Add peas and cook for an additional 2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and lemon wedges if desired.
Notes
- You can substitute any vegetables you have on hand, like bell peppers or green beans.
- This soup can be served chilled or warm during the summer months.
- For a heartier soup, add some protein such as cooked chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Mediterranean, Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: 225
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: summer soup, orzo soup, vegetable soup, healthy soup, Mediterranean soup