Ingredients
Scale
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 Tbsp. tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 Tbsp. Worcestershire sauce
- 1 ½ Tbsp. brown sugar
- 1 Tbsp. Italian seasoning
- 1 tsp. seasoned salt
- 1 tsp. celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ tsp. fresh lemon juice or apple cider vinegar, optional
- Freshly grated Parmesan cheese, for serving, optional
- Kosher salt and fresh black pepper
Instructions
- In a large dutch oven, melt butter over medium heat. Add onions, carrots, and celery with a few pinches of salt and sauté for 8 to 10 minutes, stirring occasionally, until vegetables soften.
- Stir in garlic and tomato paste and cook for 1 minute or until fragrant, stirring constantly.
- Add potatoes, tomatoes and their juices, vegetable stock, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer.
- Add the orzo, stirring occasionally to prevent sticking. Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes.
- In the last 5 minutes, add corn. Season with salt and black pepper to taste.
- Remove from heat and stir in parsley. Optionally, add lemon juice. Serve with Parmesan cheese.
Notes
- Use lemon juice to balance the richness of the soup.
- For a thicker soup, add more orzo or reduce broth slightly.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg