Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- Warm up the olive oil in a big pot over medium heat. Add the diced carrots, diced celery, and finely chopped onion.
- Add minced garlic to the pot and sauté for an additional minute until fragrant.
- Pour in the vegetable broth and add the undrained diced tomatoes, diced zucchini, and diced yellow squash to the pot.
- Stir in dried thyme and dried oregano. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to simmer. Let it simmer for about 15-20 minutes until the vegetables are cooked to your liking.
- Add the cooked orzo pasta to the soup and stir to combine.
- Taste and adjust the seasoning if necessary.
- Ladle the Vegetable Orzo Soup into bowls and garnish with fresh parsley if desired.
- Serve the soup hot, reveling in the comforting blend of vegetables and orzo in a nourishing broth. Enjoy this wholesome and flavorful bowl of goodness!
