About the Recipe
Spaghetti, Orzo, and Vegetable Soup is perfect for chilly days and can easily be customized to your liking with various veggies or herbs. The combination of spaghetti and orzo adds texture and heartiness, making this soup both filling and satisfying. A perfect balance of light yet hearty, with the pasta providing satisfying bites and the vegetables adding plenty of nutrition and flavor. It's a flexible recipe that can easily adapt to your preferences!
Ingredients
Spaghetti noodles - a big handle put, pot size ones work perfect but you can also break apart the longer ones with a decent handful
1/3 cup orzo
1/2 chopped carrots
1/2 cup medium sized chopped bell peppers
1/2 cup edamame
1/2 cup chopped broccoli
1 can kidney beans
2 cups spinach
parmesan cheese to taste
2 cups of prego sensitive marinara sauce
2 tsp celery salt
1-2 cayenne pepper or to taste
1 tbsp basil or 3-4 fresh basil leaves
1 tbsp Italian seasoning
1 tsp rosemary
2 tbsp brown sugar
2 tbsp olive oil
salt to taste
black pepper to taste
6 cups of water
Preparation
One pot Directions: The following can all be made in one pot
In a large pot on medium heat, add 2 tbsp of olive oil and let it heat up for 30 seconds. To that add in carrots, green bell peppers, edamame, broccoli, all the seasonings (celery salt, black pepper, cayenne pepper, basil, Italian seasoning, and rosemary. Sauté for 2 minutes
Then add in 6 cups of water, spaghetti noodles, orzo, prego sauce, brown sugar, kidney beans and let all of this cook with lid on for about 8-12 minutes or till the noodles and orzo have cooked al dante on medium heat, stirring occasionally
Then add in spinach and about 1/4 cup of parmesan cheese. Let this simmer for an additional 2 minutes with the heat off
Serve the soup hot/warm garnished with some croutons and parmesan cheese. Say a little prayer and enjoy
