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This is a recipe for a deliciously easy to make soup that’s filled with rosemary and orzo pasta. Learn how to make this soup for one that’s a great vegetarian version of chicken noodle soup from this Rosemary Orzo Soup Recipe.
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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Healthy and delicious meal
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!
Healthy and easy to make
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.
Orzo is my favorite pasta shape! Check out my Spinach Sun Dried Tomato Orzo Bake for another great pasta dish!
Chicken noodle soup
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.
And you could add shredded chicken to it if you wanted.
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 {affiliate link} this one from Better than Bouillion.
You can use chicken broth 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.
rosemary
The rosemary grows in my garden. I snip off a sprig and throw it in.
No need to chop the rosemary, just pull out the sprig once the soup is done cooking.
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
- Fresh baby spinach leaves, toss in after soup is done
- Green onions, garnish
- 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.
Serving suggestion
This soup is fantastic with a side of Rosemary No-knead Bread, and maybe a smear of butter on the bread!
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Rosemary Orzo Soup Recipe
Rosemary Orzo Soup
Ingredients
Instructions
- 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)
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Adrienne Grace
I love that this recipe makes a small amount (but can easily scale up!) and it’s so versatile. Yum!