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Vegetable Orzo Soup

Name: Vegetable Orzo Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings (2 quarts).
Cuisine: Europe, Italian
Ingredients: 1 medium sweet yellow pepper, chopped; 1 medium onion, chopped; 2 teaspoons olive oil; 3 garlic cloves, minced; 1 jar (24 ounces) garden-style spaghetti sauce; 1 package (16 ounces) frozen Italian vegetables; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 can (14-1/2 ounces) chicken broth; 1/2 pound small red potatoes, quartered; 1 cup water; 1/3 cup uncooked orzo pasta; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme

4 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 25 min.

Makes

6 servings (2 quarts)

Updated: Sep. 12, 2023

This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. —Simple & Delicious Test Kitchen, Milwaukee, Wisconsin

Vegetable Orzo Soup Recipe photo by Taste of Home

Ingredients

1 medium sweet yellow pepper, chopped
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1 jar (24 ounces) garden-style spaghetti sauce
1 package (16 ounces) frozen Italian vegetables
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1/2 pound small red potatoes, quartered
1 cup water
1/3 cup uncooked orzo pasta
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Directions

Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

Nutrition Facts

1-1/3 cups: 254 calories, 4g fat (0 saturated fat), 2mg cholesterol, 841mg sodium, 45g carbohydrate (12g sugars, 8g fiber), 8g protein.