Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
This is my kind of convenience food- studded with a rainbow of vegetables and a healthy dose of orzo pasta, this recipe is a staple in my house. As much as I enjoy spending my evenings in the kitchen, I appreciate meals that do double duty. Put this one on at 6PM, and dinner is ready by 6:30 with enough for lunch leftovers for the next day.
If you need any more convincing, know that each bowl of this noodle soup is just 288 calories, 4g fat, 7g of fiber and 14g of protein. Nutrient density, it’s how #pastafits.
The inspiration for this one came from the Weight Watchers cabbage soup that my mom used to make almost weekly growing up. Even then, I knew the nutritious powers of soup and ate more bowls of cabbage simmered in V8 juice than any 8 year-old ever should have.
I like to consider this a sexier version of that famous soup; throwing out the cabbage and swapping in tiny orzo noodles and chunks of fresh vegetables instead.
The real beauty of this meal is that you feel like you are eating a large bowl of pasta for relatively little calories. While I eat pasta on an almost daily basis, I like to balance my intake with an almost 1:1 ratio of noodles to vegetables. It’s my secret for giving into my Italian genes while also being conscious of fitting into my jeans.
Once you’ve sauteed the vegetables and added in the tomatoes and broth, throw in the ozro and let it cook in the excess liquid. This allows the noodles to soak up the broth, adding flavor and cutting down on any extra prep time. If you find that your noodles have taken up too much of the beloved sauce, feel free to add in more.
I made this one a few weeks ago, then doubled it the following day to freeze for our event-filled month. While it’s hard keeping leftovers of this in the house, if you do find yourself with any- know that this one can easily be frozen and reheated.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Nothing is more comforting than a bowl of hearty soup, especially in 30 minutes or less. This Italian Orzo Soup is packed with vegetables and delicious!
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(23 comments) leave a comment
wondering if this soup will freeze well for warming later?
Hi Ilene– the issue is usually the orzo. As it freezes and thaws it will soak up a lot of the broth; therefore, you may need to add in more broth as you reheat it.
Reminds me of a minestrone. YUM!
This looks amazing! My mouth is watering! I love that it’s packed with veggies.
What a beautiful soup! It’s as if I can smell it cooking right now!
This looks delicious!!
Oh how I love a delicious and quick soup! This looks delicious – and your photos are gorgeous!
You are so sweet Anne! So nice meeting you this weekend!
This looks amazing! Pure comfort food.
Your photos are beautiful and this soup looks amazing!
Thanks Amee! So nice meeting you this weekend!
Great to meet you, too!
This looks amazing!! You always have such beautiful pictures and tasty recipe ideas 🙂 It was so great to see you again this past weekend!
Thanks Emily! Right back at you 🙂