Vegetable Orzo Soup
This Vegetable Orzo Soup is packed with fresh veggies, hearty chickpeas, and aromatic herbs. Ready in just 45 minutes and made in one pot, it’s perfect for chilly weather.
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Servings: 6
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced
- 3 Celery Stalks sliced
- 2 large Carrots coined
- 3-5 Garlic Cloves
- 1 cup Diced Yukon Gold Potatoes
- 28 ounce can of Fire Roasted Crushed Tomatoes
- 15 ounce can of Chickpeas rinsed and drained
- 6 cups Low-Sodium Vegetable Broth
- 1 teaspoon Kosher Salt see note
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Black Pepper
- 1 cup Dry Orzo
- 2 cups Kale chopped
Instructions
- Heat the olive oil in a deep pot over medium-high and add in the diced onion and a pinch of salt. Cook for about 7-8 minutes or until soft and starting to brown.
- Add in the celery, carrots, garlic, and diced potatoes, and cook for another 5 minutes.
- Stir in the crushed tomatoes, chickpeas, vegetable broth, Italian seasoning, red pepper flakes, Kosher salt, and black pepper. If using regular sodium vegetable broth, add less salt.
- Cover and bring the soup to a gentle boil then reduce to a simmer over medium-low heat and cover for 10-15 minutes.
- Stir in the kale and orzo and cook uncovered for an additional 7-10 minutes or until the orzo is cooked.
- Season with additional salt and pepper and enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Orzo tends to absorb a lot of broth, so you can either cook it separately and store it that way, or add a little water or broth before reheating.
I prefer adding a splash of water and pinch more of salt before reheating on the stovetop— it tastes just as delicious!
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