Roasted Vegetable & Toasted Orzo Soup Recipe

Name: Roasted Vegetable & Toasted Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups Chicken Stock; 1 pound Orzo; 4 whole Roma Tomatoes, Seeded And Chopped Medium; 3 whole Large Carrots, Chopped Medium; 3 whole Small Zucchini, Chopped Medium; 3 whole Small Yellow Squash, Chopped Medium; 2 whole Grilled Boneless, Skinless Chicken Breasts, Chopped Medium; 1 whole Large Yellow Onion, Chopped Medium; 1/2 cups Italian Parsley, Chopped Fine; 5 sprigs Thyme, Stripped From Stems; 1 Tablespoon Tomato Paste; Light Olive Oil; Garlic Salt; Kosher Salt; Black Pepper

Servings: persons

½ cups Chicken Stock
1 pound Orzo
4 whole Roma Tomatoes, Seeded And Chopped Medium
3 whole Large Carrots, Chopped Medium
3 whole Small Zucchini, Chopped Medium
3 whole Small Yellow Squash, Chopped Medium
2 whole Grilled Boneless, Skinless Chicken Breasts, Chopped Medium
1 whole Large Yellow Onion, Chopped Medium
1/2 cups Italian Parsley, Chopped Fine
5 sprigs Thyme, Stripped From Stems
1 Tablespoon Tomato Paste
Light Olive Oil
Garlic Salt
Kosher Salt
Black Pepper

1
Preheat your oven to 350u00b0.
2
Arrange all of the vegetables, except the carrots, on a large sheet pan.
3
Season the vegetables liberally with garlic salt.
4
And, of course we need a good dose of black pepper.
5
Drizzle a little olive oil over all of the vegetables.
6
Roast the vegetables on the middle oven rack for an hour.
7
While the vegetables are roasting, toast the orzo.
8
Using a paper towel, wipe the entire inside of a large non-stick skillet with a very small of oil.
9
Heat the pan over medium-high heat.
10
Add the orzo to the pan and toast, swirling and tossing often, until it is a very light brown.
11
Set the orzo aside to cool.
12
Heat a large stock pot over medium-high heat.
13
Add about a tablespoon of oil and heat for a minute.
14
Add the carrots to the pot and saute until the edges just start to brown.
15
Add the stock, tomato paste, parsley and thyme to the pot.
16
Bring the stock to a simmer, cover and cook for 10 minutes.
17
Increase the heat and bring the stock just to a boil.
18
Add the orzo, and cook to al dente per the package directions.
19
When the pasta is al dente, add the roasted vegetables and chicken to the pot.
20
Turn the heat off, cover, and let sit for about 10 minutes.
21
Adjust the seasoning with salt and pepper to taste.
22
Serve with some nice cheesy garlic bread and enjoy!

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cups Chicken Stock, 1 pound Orzo, 4 whole Roma Tomatoes, Seeded And Chopped Medium, 3 whole Large Carrots, Chopped Medium, and more.

Yes, Roasted Vegetable & Toasted Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable & Toasted Orzo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions