How do you keep orzo from getting mushy in soup?

Cook the orzo just until al dente, then turn off the heat and add the greens. The orzo does take longer to cook in a thick tomato broth than in water. Orzo will continue to absorb liquid as it cools.

Why does orzo absorb so much broth in soup?

Orzo is pasta, and it continues to absorb liquid as it cools and sits in the refrigerator. That’s why vegetable orzo soup often thickens overnight. To loosen it back up, stir in a little extra vegetable broth while reheating until you reach your preferred consistency.

Orzo is not gluten-free; it's a wheat-based pasta. There are gluten-free orzo options; be sure it says gluten-free on the package. I didn't test with gluten-free orzo, so I can't say for sure how well it would work.

No, orzo may resemble rice, but it's actually a small pasta.

Can I substitute the orzo with another pasta or rice?

I did not test with another pasta or rice, so I can't say for sure how well they would work. Orzo is a quick-cooking pasta, so if you substitute it with another pasta or rice, keep in mind the cooking time of what you are using instead of orzo.

Can I freeze the orzo vegetable soup?

You can, but I recommend freezing the base only (without the orzo). Pasta tends to soften after freezing, so for the best results, freeze the soup base, then add orzo and cook it to al dente when you reheat.

Vegetable Orzo Soup - Three Little Chickpeas

Description

This vegetable orzo soup is a cozy one-pot dinner made with simple pantry staples and fresh vegetables.

Ingredients

Scale

1 onion, diced
3 medium carrots, peeled and diced
3 medium celery stalks, diced
5 garlic cloves, minced or crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/4 teaspoon crushed red pepper flakes (not ground cayenne)
4 cups (946 milliliters) low sodium vegetable broth
1/2 cup (118 milliliters) water
1 can (28 ounces/794 grams) crushed tomatoes
2 cans (15.5 ounces/439 grams) chickpeas, drained and rinsed
1 zucchini, diced
1 teaspoon dried thyme (not ground)
1 teaspoon salt, or to taste
1/2 cup (80 grams) uncooked orzo pasta
2 cups of fresh spinach or kale, kale stem removed and torn into bite-size pieces

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Instructions

Heat a large pot over medium heat. Add the onions, carrots, celery, and a pinch of salt. Cook until the onions are translucent and the carrots soften, for about 7 to 9 minutes. For oil-free cooking, keep water nearby to deglaze the pan if the vegetables start to stick, and adjust the heat as needed. Alternatively, cook the veggies in a neutral-tasting oil.
Then add the garlic, ground cumin, smoked paprika, and crushed red pepper flakes, and cook for about 30 seconds to 1 minute.
Add a splash of water or vegetable broth to deglaze the cooked-on bits at the bottom of the pot.
Then add the rest of the vegetable broth, water, crushed tomatoes, chickpeas, zucchini, thyme, and salt. Bring to a boil, then lower to a simmer, and cook covered for 20 minutes.
After 20 minutes, keep at a gentle simmer, add the orzo, and cook covered for about 8 to 10 minutes, or until al dente. Stir occasionally so the orzo doesn't stick to the bottom of the pot.
When the orzo is cooked, turn off the heat and add spinach (or kale).
When the spinach (or kale) is wilted, taste and adjust for seasonings.

Notes

I use low-sodium vegetable broth; if you don’t, you may want to adjust the salt.

The orzo will absorb more liquid as the soup cools.

This is an oil-free recipe, and the nutrition facts do not include any oil you may add to cook the veggies in.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: main course
Method: stovetop
Cuisine: american