Vegetable Orzo Soup Recipe

5 4 6
Vegetable Orzo Soup Recipe
Vegetable Orzo Soup Recipe photo by Taste of Home
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Vegetable Orzo Soup Recipe

Read Reviews
5 4 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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).
Originally published as Vegetable Orzo Soup in Simple & Delicious February/March 2013, p12

  • 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
  1. 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).
Originally published as Vegetable Orzo Soup in Simple & Delicious February/March 2013, p12

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Reviews forVegetable Orzo Soup

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suefetzer User ID: 7423417 125961
Reviewed Dec. 29, 2013

"Excellent soup and so easy to make, I followed previous review and cooked potatoes in broth before starting recipe"

MY REVIEW
dogcat_8 User ID: 6341559 119590
Reviewed Mar. 24, 2013

"I made this recipe after reading the reviews of the other two subscribers. My family and I really enjoyed this soup! The only substitution I made was navy beans instead of kidney or cannellini beans. The potatoes in the soup didn't fully cook all the way before the pasta was cooked and the soup started to thicken, so next time, I will cook the potatoes in the chicken broth to get them started. Over all excellent, hearty recipe. Will definitely make again!"

MY REVIEW
jeansmiley User ID: 4044981 152981
Reviewed Jan. 22, 2013

"This is a tasty, hearty soup for a cold winter day! easy to put together too."

MY REVIEW
bellc User ID: 2531125 139521
Reviewed Jan. 7, 2013

"This was so easy and quick to make, but tasted like it had been cooking all day. It was wonderful. You could add sausage to it to make it more hardy, but it was quite filling as is."

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