Vegan Italian Orzo Soup

I have never made orzo before but when I saw this recipe on Gimmie Some Oven I knew I needed to try it. As usual I adapted it to fit our family (or rather pantry) and I love how turned out. Blair said, “This is yummy,” so it was a winner all the way around.


  • 2 tbsp olive oil
  • 2 Carrots peeled and diced
  • 1/2 yellow onion diced
  • 8 large white mushrooms sliced and halved
  • 1 tbsp minced garlic
  • 1 can (14 oz) italian diced tomatoes
  • 6 cups water + 6 tsp Better than Bouillon Vegetable Base
  • 1.5 cups orzo pasta
  • 1/2 tsp dried thyme
  • 1 tsp fresh rosemary
  • 4 handful loosely-packed spinach
  • salt and pepper to taste

Heat oil in a larch stockpot over medium heat. Add the onion and saute for 5 minutes until soft and translucent.  Then add the carrots and garlic; cooking for an additional 3 minutes.


Add the vegetable base/water mixture, the can of diced tomatoes, orzo, thyme, rosemary, and stir to combine. Bring soup to a boil and then reduce heat, cooking for 10 minutes. 5 minutes in add the mushrooms.


Once the pasta is cooked at the spinach; cook for 2 minutes and remove from heat.


Add salt and pepper to taste and then serve!


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