Rosemary Orzo Soup

Rosemary Orzo Soup

This Rosemary Orzo Soup is so easy to make, and so delicious. I’ve been making if often for myself, so I decided it was time to get some pictures and write it up to share with you.

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See, my husband has been going to a run club once a week. The club meets at night, which leaves me on my own once a week for dinner. And, I don’t like to cook for myself. Really I don’t. When I’m left alone I’m likely to just skip meals, or (gasp!) eat a can of Spaghettios!

That’s where this Rosemary Orzo Soup comes in. It’s easy. It’s delicious. And, it’s a healthy meal. And, one that I can add in a bunch of veggies if I want.

Also, this makes a great meal if you’re sick. Which, I had caught a bit of the flu last week. So I made this for myself one night last week as well. It’s super comforting, and a bit like my version of chicken noodle soup.

Rosemary Orzo Soup Recipe Notes:

Use your favorite broth. I always use vegetarian broth, and this is my favorite recipe for homemade vegetarian broth. I love this instant homemade vegetarian broth mix. For a store-bought broth, I love this one from Better than Bouillion. Chicken broth can be used as well. It’s really up to you; just use your favorite.

I love that there’s no chopping involved in this soup either. I always have shredded carrots in the fridge. And the rosemary grows in my garden. I snip off a sprig and throw it in. No need to chop it; once the soup is done just pull out the sprig. It’s fine if a few leaves remain in the soup. They are a little bitter if you bite into them, but it doesn’t bother me.

Add ins:

Eat the soup simply as it is – it’s delicious. Or toss in:

• Chopped shallots, toss in at the start
• Fresh green beans, toss in at the start
• Tofu, toss in at the start
• Chopped green cabbage, toss in at the start
• Cheese ravioli, add uncooked according to package directions
• ½ cup frozen peas, add in the last minute of cooking
• Leftover shredded chicken, toss in after soup is done
• Green onions, garnish after soup is done
• 1 tablespoon nutritional yeast flakes, stir in after the soup is done

I love how versatile this soup is. Use it as a base and toss in your favorite mix-ins. Depending on how much extra you toss in, you may need to add more broth.

Rosemary Orzo Soup Recipe:

5 from 1 vote

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Rosemary Orzo Soup

This Rosemary Orzo Soup is so easy to make, and so delicious. I’ve been making if often for myself, so I decided it was time to get some pictures and write it up to share with you. Want to make more? Use the servings slider to change the amounts.

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Author Debi

Ingredients

• 2 cups homemade or low-sodium broth
• 2 tablespoons olive oil
• 1/3 cup shredded carrots
• 1 sprig fresh rosemary
• ½ cup orzo

Instructions

1. Combine first 4 ingredients (broth through rosemary) in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and add orzo. Cook orzo for 9 minutes or until al dente (or, if using another type of pasta, check package directions for how long to cook pasta). Remove rosemary sprig. Do not drain once pasta is ready. Serve immediately once cooked. (I eat it cold as leftovers from the fridge too)