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Vegetable Orzo Soup

 Vegetable Orzo Soup
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
6 ServingsPrep: 15 min. Cook: 25 min.

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) white kidney or 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. Yield: 6 servings (2 quarts).