Name: Veggie Orzo Soup
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 5 cups vegetable broth; 2 stalks celery (diced); 1 small carrot (peeled and diced); 1 small yellow onion (peeled and diced); 2 cloves garlic (peeled and minced); 1/2 cup gluten-free orzo; 15 ounces diced tomatoes (1 canincluding juice); 1 medium potato (peeled and small-diced); 1 medium zucchini (diced); 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 ((optional) )

Veggie Orzo Soup

By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone

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!

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

15-30 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Diced Tomatoes, Orzo, Vegetable Broth

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4 servings

Ingredients

5 cups vegetable broth
2 stalks celery diced
1 small carrot peeled and diced
1 small yellow onion peeled and diced
2 cloves garlic peeled and minced
1/2 cup gluten-free orzo
15 ounces diced tomatoes 1 canincluding juice
1 medium potato peeled and small-diced
1 medium zucchini diced
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 (optional)

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

15-30 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Diced Tomatoes, Orzo, Vegetable Broth

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4 servings

Ingredients

5 cups vegetable broth
2 stalks celery diced
1 small carrot peeled and diced
1 small yellow onion peeled and diced
2 cloves garlic peeled and minced
1/2 cup gluten-free orzo
15 ounces diced tomatoes 1 canincluding juice
1 medium potato peeled and small-diced
1 medium zucchini diced
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 (optional)

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.

Recipe 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.

I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.

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