Italian Orzo Soup

Italian Orzo Soup
(Adapted from


2 tsp olive oil
1 medium onion, diced
3 carrots, diced
4 celery stalks, diced
1 clove garlic, minced
1 tsp oregano
1/2 tsp crushed rosemary
6 medium zucchini/yellow squash, chopped
1 bay leaf
1 large can tomatoes (chopped) in their sauce
6–8 cups chicken broth
1 1/2 cups orzo
S&P to taste (Alex added 5 drops of Tabasco Sauce)


1. In a large sauce pan, heat olive oil over medium heat and add onion, carrots and celery. Cook for 5 minutes until onion is translucent. Add the garlic cloves along with the dried spices, stir to combine.

2. Add the chopped zucchini and squash and cook another 10 minutes until vegetables are tender.

3. Add the bay leaf, diced tomatoes and 6 cups broth and bring to a simmer for about 15 minutes.

4. Add the orzo and cook for roughly 15 minutes until orzo is cooked through. Since the orzo will continue to swell as the soup cooks, add more broth as needed.

Remove bay leaf, season with salt and pepper and enjoy!


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