Italian Orzo Soup
A creamy veggie packed soup, blended to silky smoothness, and served over orzo, topped with parmesan and parsley.
Servings: 4
Calories: 559kcal
Ingredients
- 1 whole onion peeled
- 6 garlic cloves peeled
- 4 medium carrots peeled and cut smaller
- 4 ribs of celery roughly chopped
- 1 zucchini roughly chopped
- 4 cups chicken stock
- 3 cups water
- 1 tablespoon chicken bouillon or 1 cube
- 16 ounces dry orzo cooked separately
- Salt and pepper to taste
- Fresh Parmesan cheese grated (for serving)
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, add the onion, garlic, carrots, celery, zucchini, water and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the vegetables are tender.
- Remove the cooked vegetables from the broth using a slotted spoon, and set aside. Let them cool slightly before transferring them to a blender with 1 cup of the broth. Blend until smooth.
- Stir the blended vegetable mixture back into the pot with the remaining broth. Add the chicken bouillon and season with salt and pepper to taste. Let the soup simmer for another 5-10 minutes to meld the flavors.
- Meanwhile, cook orzo according to package directions.
- To serve, ladle the soup over cooked orzo in individual bowls. Top with freshly grated Parmesan cheese and chopped parsley for an extra burst of flavor.
Nutrition
Calories: 559kcal | Carbohydrates: 105g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 425mg | Potassium: 897mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10315IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg