Sweet Italian Orzo Veggie Soup Recipes

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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, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 13



Vegetable Orzo Soup image

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.

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

ITALIAN SAUSAGE AND ORZO SOUP

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



Italian Sausage and Orzo Soup image

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.

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

ITALIAN SAUSAGE ORZO SOUP

I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! -Deborah Redfield, Buena Park, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12



Italian Sausage Orzo Soup image

Steps:

  • In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.

1/4 pound bulk Italian sausage
1/2 cup sliced fresh mushrooms
1/2 cup sliced zucchini
1/4 cup chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 cup canned diced tomatoes, undrained
1/2 teaspoon dried basil
1/8 teaspoon pepper
3 tablespoons uncooked orzo or small shell pasta
1 tablespoon minced fresh parsley

ORZO & TOMATO SOUP

Make our simple, budget-friendly tomato, orzo and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat

Provided by Miriam Nice

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11



Orzo & tomato soup image

Steps:

  • Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
  • Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
  • Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1 tbsp tomato purée
400g can chopped tomatoes
400g can chickpeas
150g orzo pasta
700ml vegetable stock
2 tbsp basil pesto
crusty bread, to serve

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