Best Spring Vegetable Soup With Orzo Recipes

Quick and Easy Spring Vegetable Orzo image

Provided by SusieQusie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup sliced mushrooms
1 1/2 cups orzo pasta
1 cup sliced baby carrots
1/2 cup green peas
32 ounces chicken broth or 32 ounces vegetable broth
1 cup grated parmesan cheese (plus more for table)
chopped parsley
salt
fresh ground black pepper

Steps:

Melt butter in a large heavy saucepan.
Sauté onions and mushrooms until tender but not browned.
Add orzo and stir to coat.
Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
Remove from heat, stir in Parmesan and cover.
Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.

Nutrition Facts : Calories 519.1, Fat 21.2, SaturatedFat 12.2, Cholesterol 52.5, Sodium 1161.7, Carbohydrate 56.5, Fiber 4.3, Sugar 6.3, Protein 24.8

Spring Vegetable Soup with Orzo Recipe - (4.3/5) image

Provided by á-1968

Number Of Ingredients 10

6 cup(s) reduced-sodium chicken broth
2/3 cup(s) uncooked orzo
1 large uncooked carrot(s), diced
1 1/2 cup(s) uncooked asparagus, sliced diagonally in bite-size pieces
1 cup(s) frozen green peas
4 medium uncooked scallion(s), sliced
1/3 cup(s) dill, fresh, chopped
2 Tbsp fresh lemon juice
1/4 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste

Steps:

1. Bring broth to a boil in a large saucepan over high heat. 2. Add orzo and carrots; boil 7 minutes. 3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes. 4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving. Notes A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup. Change up the flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).