Vegetable soup with orzo pasta

Votes: 15

Time: 30 min.
Complexity: easily
Servings: 4 (about 4 tbsp.)

Nutritional value per serving:

Calories 179, total fat 11 G., saturated fats 3 G., proteins 8 G., carbohydrates 14 G., fiber 2 G., cholesterol 7 mg, sodium 271 mg, sugar 2 G.

This rich, filling soup is a perfect warming treat on a cool or rainy day. It's made with vegetables and Italian orzo pasta in chicken broth. This rice-based pasta will hold its shape better, preventing leftover soup from turning into a thick mess in the fridge. Pre-fry the dry pasta with onions, carrots, and celery, then pour in the broth and cook until done. Finally, spritz the soup with lemon juice—it's the secret ingredient that gives it a particularly refreshing flavor, especially when paired with fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup orzo pasta (risoni, riso) or other small pasta, or egg noodles, or broken thick spaghetti
2 tbsp. l. olive oil
1 stalk celery, chopped (about 1 cup)
1 medium carrot, chopped (about 3/4 cup)
1 clove garlic, crushed
1/4 medium onion, chopped, about 1/2 cup
1/4 teaspoon coarse salt
4 cups lightly salted chicken broth (2 cans or 1 1-liter package)
A small handful of chopped parsley, basil, or dill leaves (about 2 tablespoons)
Juice of half a lemon (about 1 tbsp)
To serve: Whole grain crackers or cheese sticks

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: orzo pasta, celery, carrot, basil, dill

Cooking the dish according to the recipe:

In a medium saucepan, heat the olive oil over medium heat; add all the vegetables, garlic, and onion. Season with salt and sauté until soft, about 6 minutes. Add the dried pasta and sauté until golden brown, about 2 minutes. Then pour in the broth and bring to a boil over high heat. Cook, covered, until the pasta is tender, about 8 minutes.
Stir in your chosen herbs and lemon juice. Season with salt and pepper to taste. Pour the soup into a thermos, pack it in a lunch bag with crackers and cheese sticks, and send the kids to school. You can also add boiled chicken or meatballs to the soup if desired.

Tips for Preparing for Future Use

This soup keeps well in the freezer, so you can freeze any leftovers. Make a double batch to keep it on hand..

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