If you’re looking for a comforting yet light soup that’s packed with flavor, this Light Italian Broccoli Orzo Soup is exactly what you need. This delicious soup is full of vibrant broccoli, tender orzo pasta, and savory Italian seasonings, all simmered in a light, flavorful broth. It’s the perfect balance of freshness, comfort, and healthy ingredients, making it a great choice for lunch, dinner, or even a starter for a larger meal.
What makes this soup so special is how simple yet satisfying it is. The broccoli is cooked to tender perfection, and the orzo adds a nice bite while absorbing the flavorful broth. A touch of garlic, onion, and Italian herbs bring a savory depth, making this soup not only light but full of rich, comforting flavors. It’s a wholesome, nutritious meal that’s both filling and refreshing, perfect for when you want something light but still comforting and full of taste.
I first made this Light Italian Broccoli Orzo Soup on a chilly day when I wanted something healthy and light, but also hearty enough to satisfy my hunger. The combination of broccoli and orzo is a classic, and the Italian flavors just make it all come together so beautifully. It’s now one of my go-to soups whenever I’m craving something warm, cozy, and good for me!
Why This Light Italian Broccoli Orzo Soup Will Be Your New Favorite
- Light and healthy: Made with fresh broccoli, orzo, and a light broth, this soup is a low-calorie, nutrient-packed option.
- Full of flavor: The garlic, onion, and Italian herbs create a savory base that gives this soup an incredible depth of flavor.
- Easy to make: With simple ingredients and a quick cooking time, this soup comes together in no time.
- Versatile: This soup is perfect for meal prep, and can be enjoyed on its own or paired with a side of crusty bread for a complete meal.
How to Make Light Italian Broccoli Orzo Soup
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the broth and broccoli: Pour in the vegetable broth and bring it to a boil. Once boiling, add the broccoli florets and reduce the heat to a simmer. Let the broccoli cook for about 10 minutes, or until tender.
- Cook the orzo: Stir in the orzo pasta and simmer for another 8-10 minutes, or until the orzo is cooked through and the soup has thickened slightly.
- Season the soup: Add the dried oregano, dried basil, salt, and pepper to taste. Stir well and let the flavors meld together for 2-3 minutes.
- Finish the soup: If desired, stir in the lemon juice for a burst of brightness. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot, and enjoy this light, delicious, and satisfying soup!
Tips
- For added flavor, sprinkle some grated Parmesan cheese on top before serving.
- If you prefer a thicker soup, you can purée part of the soup using an immersion blender or by transferring a portion to a blender.
- To make the soup even heartier, add a can of white beans or chickpeas for extra protein.
- For a spicier version, add a pinch of red pepper flakes when sautéing the garlic and onion.
- You can use whole wheat or gluten-free orzo for a healthier or gluten-free option.
Substitutions and Variations
- Different Vegetables: Feel free to add other vegetables like zucchini, carrots, or spinach for a more colorful and nutritious soup.
- Gluten-Free: Use gluten-free orzo or substitute with quinoa or rice for a gluten-free version.
- Vegetarian Version: This soup is already vegetarian, but you can use vegetable broth to keep it vegan-friendly.
- Protein Boost: Add cooked chicken, turkey, or even tofu for an added source of protein.
Make a Healthier Version
- Low-Carb: Use cauliflower rice or zucchini noodles in place of the orzo for a low-carb version of this soup.
- Lower Sodium: Use low-sodium broth and reduce the added salt to make this soup even healthier.
- Dairy-Free: This soup is already dairy-free, but you can also leave out the Parmesan if you prefer a vegan version.
And there you have it! This Light Italian Broccoli Orzo Soup is a wholesome, satisfying, and easy-to-make dish that’s perfect for a light lunch or a healthy dinner. The Italian seasonings and tender orzo add richness, while the fresh broccoli gives the soup a nice, vibrant crunch. Don’t forget to let us know how your soup turns out, and be sure to check out some of our other comforting, healthy soup recipes for more inspiration!
Frequently Asked Questions:
- Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to store it in an airtight container. - Can I use frozen broccoli?
Yes, you can use frozen broccoli, though fresh broccoli will give the soup a better texture. - How do I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. - Can I make this soup without orzo?
Yes! You can substitute the orzo with rice, quinoa, or even pasta shells for a different twist. - Can I freeze this soup?
Yes, this soup can be frozen for up to 2 months. To prevent the orzo from getting mushy, you can freeze the soup without the orzo and add it when reheating. - How can I make this soup spicier?
Add red pepper flakes or a finely chopped jalapeño to the soup for some extra heat. - Can I use a different pasta?
Yes, you can use any type of small pasta, such as ditalini, small shells, or elbow macaroni, instead of orzo.
Light Italian Broccoli Orzo Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 tbsp 1 olive oil
1 medium 1 onion, chopped
2 cloves 2 garlic, minced
4 cups 4 low-sodium vegetable broth (or chicken broth)
1 large 1 head of broccoli, cut into florets
1/2 cup 1/2 orzo pasta
1 tsp 1 dried oregano
1/2 tsp 1/2 dried basil
Salt and pepper to taste
1 tbsp 1 lemon juice (optional)
Fresh parsley, chopped (optional, for garnish)
Directions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the broth and broccoli: Pour in the vegetable broth and bring it to a boil. Once boiling, add the broccoli florets and reduce the heat to a simmer. Let the broccoli cook for about 10 minutes, or until tender.
- Cook the orzo: Stir in the orzo pasta and simmer for another 8-10 minutes, or until the orzo is cooked through and the soup has thickened slightly.
- Season the soup: Add the dried oregano, dried basil, salt, and pepper to taste. Stir well and let the flavors meld together for 2-3 minutes.
- Finish the soup: If desired, stir in the lemon juice for a burst of brightness. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot, and enjoy this light, delicious, and satisfying soup!
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