Sweet Italian Orzo Veggie Soup Recipes

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ITALIAN SAUSAGE AND ORZO SOUP



Italian Sausage and Orzo Soup image

This hearty and warming soup makes a comforting dinner. The herbs make the kitchen smell wonderful! You can use lower-calorie turkey sausage for the Italian sausage if you like. I recommend adding 2 teaspoons olive oil to the sausage while cooking to prevent sticking. -Kendra Van Doren, Clyde, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 16

1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cartons (32 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 bay leaf
3/4 cup uncooked orzo pasta
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 811mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

TOMATO ORZO SOUP



Tomato Orzo Soup image

Made with simple ingredients, this easy and quick to make homemade vegetarian Tomato Orzo Soup is a delicious, hearty and healthy meal.

Provided by Fida | Sweet and Savoury Pursuits

Categories     Soup

Time 40m

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
1 small onion (diced)
3 medium garlic cloves (minced)
1 cup carrots (chopped)
1 cup celery (chopped)
6 cups broth (vegetable or chicken)
2 cups crushed tomatoes (strained tomatoes or tomato sauce also works)
salt and black pepper (to taste)
2 bay leaves
½ teaspoon dried basil
½ teaspoon dried oregano
1 bay leaf (optional)
¾ cup orzo pasta (or pasta of choice)
5 cups spinach
Optional Topping: Freshly grated Parmesan cheese

Steps:

  • In a large heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
  • Add onion, saute for 2 to 3 minutes. Add the garlic, carrots and celery and saute for an additional 4 minutes.
  • Add broth, crushed tomatoes, bay leaves, dried basil, dried oregano and season with salt and pepper. Let the soup come to a boil and add the orzo or pasta of choice. Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally so orzo doesn't stick.
  • Taste to adjust seasoning and add spinach. Once wilted, remove bay leaves and serve soup with freshly grated Parmesan and fresh basil (if available).

Nutrition Facts : Calories 169 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1096 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ONE POT VEGETABLE ORZO SOUP RECIPE



One Pot Vegetable Orzo Soup Recipe image

Orzo Vegetable Soup a hearty soup packed with plenty of veggie, leafy greens and tender pasta. These easy flavors come together in a snap and it's a healthy meal packed full of flavor!

Provided by Deb Clark

Categories     Soups &     Stews

Time 30m

Number Of Ingredients 16

3 carrots
2 stalks celery
1 medium onion (yellow onion)
8 cups spinach
1 clove garlic
1 14.5 oz can fire roasted tomatoes
1 cup orzo pasta
4 cups vegetable stock
3 cups water
1 tablespoon olive oil
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Pinch red pepper flakes
1/2 tablespoon lemon ((optional))
1 tablespoon parsley minced ((optional))

Steps:

  • Dice the carrots, celery & onion. Heat a large Dutch Oven over medium heat. When it is good & hot, add the olive oil.
  • Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.
  • Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
  • Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot.
  • Next add the pasta and give everything a good stir, scrape the bottom of the pot to loosen the brown bits. Pour in the tomatoes, stock and water.
  • Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes.
  • Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
  • When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.

Nutrition Facts : Calories 257 kcal, Carbohydrate 46 g, Protein 8 g, Fat 4 g, Sodium 1798 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

ITALIAN ORZO SPINACH SOUP



Italian Orzo Spinach Soup image

This Italian Orzo Spinach Soup recipe is quick and easy to make, full of zesty Italian-inspired flavors, and it's always so cozy and delicious.

Provided by Ali

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
6 cloves garlic, pressed or minced
1/2 teaspoon crushed red pepper flakes
6 to 8 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 tablespoons Italian seasoning
1 cup (about 8 ounces) uncooked orzo pasta
2 large handfuls fresh baby spinach or kale
fine sea salt and freshly-cracked black pepper
optional toppings: freshly-grated Parmesan cheese and/or chopped fresh basil

Steps:

  • Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
  • Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
  • Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
  • Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
  • Serve immediately, garnished with your favorite toppings, and enjoy!

VEGETABLE ORZO SOUP



Vegetable Orzo Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 254 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 8g fiber), Protein 8g protein.

ITALIAN SAUSAGE ORZO SOUP



Italian Sausage Orzo Soup image

A hearty, vegetable-loaded soup with super flavorful Italian sausage and lots of orzo pasta. It's lightly creamy and completely comforting on chilly evenings.

Provided by Karen Gibson

Categories     Soup

Time 50m

Number Of Ingredients 19

1 tablespoon olive oil
12 ounces mild Italian sausage ((remove from casings if using links))
1/4 cup red wine,
1/2 red onion, (diced)
1 leek, (chopped (white and light green parts only))
1/2 cup chopped carrots, (about 1 medium)
1/2 cup diced celery, (about 2 ribs)
1 small zucchini, (chopped)
3 cloves garlic, (minced)
1 tablespoon tomato paste
1 tablespoon Italian herb blend
1 teaspoon kosher salt or seasoned salt
14 ounce can diced tomatoes
3 cups chicken broth
3/4 cup dried orzo pasta
1 cup fresh spinach leaves, (sliced chiffonade)
1/4 cup half-and-half
grated Parmigiano Reggiano, (for garnish)
flat-leaf Italian parsley, (chopped, for garnish)

Steps:

  • Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat, until shimmering. Crumble the sausage into the pot, and saute, breaking up clumps, until browned (about 5 minutes). Pour in a splash of wine, and deglaze the pan.
  • Add the onions, leeks, carrots, celery, zucchini, and garlic to the pot. Cook until softened, about 8 minutes.
  • Stir in the remaining wine, tomato paste, herbs, and salt and stir until the wine reduces/gets absorbed into the mixture.
  • Add the can of diced tomatoes with its liquids, and the chicken broth. Increase heat to bring the soup to a light boil, then reduce to medium-low to maintain a simmer. Cover partially with a lid, and cook for 15 minutes.
  • While the soup simmers, prepare the orzo in a small pot, according to package directions. Drain, and add to soup.
  • Add the spinach leaves and dairy, and mix well. The spinach slivers will quickly wilt, as they should.
  • Top the soup with a sprinkling of the grated cheese and parsley.

ITALIAN ORZO SOUP



Italian Orzo Soup image

I made up this soup to use up my Italian sausage. Basically very easy and family had me make it again. They all raved about it. I love making up new soups!

Provided by out of here

Categories     Vegetable

Time 31m

Yield 4 large soup bowls, 4 serving(s)

Number Of Ingredients 12

1 (14 3/4 ounce) can stewed tomatoes
1 (10 1/4 ounce) can tomato bisque soup
1 (14 3/4 ounce) can creamed corn
2 cups frozen peas
1 cup frozen green beans
1/4 cup orzo pasta
1 chopped sweet onion
3 stalks celery, chopped fine
2 tablespoons chicken bouillon
1/2 cup Yoshida gourmet sauce
2 (10 1/4 ounce) soup cans water
1/2 lb mild Italian sausage

Steps:

  • Brown the sausage well, then add the onions and celery.
  • Let cook until the onions and celery are soft.
  • Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
  • Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
  • Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
  • Now let simmer until the orzo is cooked.
  • Stir so orzo will not stick to bottom of soup pan.
  • SOUPS ON!

Nutrition Facts : Calories 496.1, Fat 18.2, SaturatedFat 5.9, Cholesterol 35.2, Sodium 2008.4, Carbohydrate 67, Fiber 8.4, Sugar 15.4, Protein 21.2

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