15-30 min4 servingsAmerican

Veggie Orzo Soup

By Michelle Fagone

4 servings

15-30 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 15 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Yield: 4 servings

Ingredients

5 cups vegetable broth
2 stalks celery
1 small carrot
1 small yellow onion
2 cloves garlic
1/2 cup gluten-free orzo
15 ounces diced tomatoes
1 medium potato
1 medium zucchini
2 tsp dried thyme leaves
2 tsp dried oregano leaves
1 tsp salt
1 tsp ground black pepper
3 cups fresh baby spinach
4 tbsp grated parmesan cheese

Although garnishing this dish with your basic Parmesan cheese will do the trick, try buying a brick of Parmesan or Parmigiano-Reggiano in the fancy section of your supermarket. Use a thicker grate (instead of the fine side) to top this soup. The cheese will hold up longer as you dive into this beautiful dish. And don’t forget to buy the gluten-free orzo!

INSTRUCTIONS

Add all ingredients except spinach and Parmesan cheese to the Instant Pot®. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 10 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Add spinach and stir gently until wilted.
Ladle soup into four bowls, garnish with Parmesan cheese, and serve warm.

Notes

WHAT IF ORZO IS UNAVAILABLE?
Orzo, also known as risoni, is simply a rice-shaped pasta. If you can’t find orzo in the store or online, simply replace it with a short-grain white rice.