Cheesy Vegetable Orzo Soup

Packed with colorful vegetables, orzo, parmesan and mozzarella cheese, this soup is healthy and will be a family favorite in no time.

It’s fun to make, and you can experiment with the ingredients. For example, use whichever bell peppers you want, use arugula or kale instead of spinach, use chicken broth… the options are endless. Also, if you want a vegetarian version, simply replace the beef broth with more vegetable broth.

For another delicious orzo recipe, you can try this Red Lentil and Chickpea Soup.

Cheesy Vegetable Orzo Soup

(4-6 Servings)

Ingredients

• 1 Cup Orzo
• 4 Tbsp Unsalted Butter
• 4 Cloves Garlic, minced
• 2 cups Baby Spinach
• 2-3 Cups Mushrooms, chopped
• 1 Yellow Bell Pepper, diced
• 20 Baby tomatoes, halved
• 1/2 Cup Fresh Basil, chopped
• 3-4 Cups Vegetable Broth
• 2 Cups Beef Broth
• 1 Tbsp Red Chili Pepper Flakes
• 1 Cup Parmesan Cheese, grated
• 1/2 Cup Mozzarella Cheese, shredded
• Salt and Pepper to taste

Instructions

Boil water in a pot or dutch oven and cook the orzo as directed on the package. The Colavita Orzo I used took only 7 minutes. Reserve 1/3 of the pasta water, drain the orzo, and leave it to the side.

In the same pot over medium heat, melt the butter. Stir in the garlic and chili flakes; cook for about a minute. Add the mushroom, season with salt and pepper. Sauté until browned, (add more butter if needed).

Add the bell pepper, spinach, tomatoes and basil; cook until tender, then add the orzo.

Pour in the reserved pasta water, the broth and stir well.

Sprinkle in the cheese, stir well. Allow it to simmer for about 10 minutes.

Serve with extra parmesan on top, with a side of crusty, warm, garlic bread for dipping.

Any leftovers should be stored in the fridge. The orzo will absorb all of the broth, and it will become more of a stir-fry, but it tastes just as good, if not better!

Enjoy!