Veggie Orzo Soup
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!
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 5cups vegetable broth
  • 2 stalks celerydiced
  • 1 small carrotpeeled and diced
  • 1 small yellow onionpeeled and diced
  • 2 cloves garlicpeeled and minced
  • 1/2cup gluten-free orzo
  • 15ounces diced tomatoes1 canincluding juice
  • 1 medium potatopeeled and small-diced
  • 1 medium zucchinidiced
  • 2tsp dried thyme leaves
  • 2tsp dried oregano leaves
  • 1tsp salt
  • 1tsp ground black pepper
  • 3cups fresh baby spinach
  • 4tbsp grated parmesan cheese(optional)
  1. Add all ingredients except spinach and Parmesan cheese to the Instant Pot®. Lock lid.
  2. 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.
  3. Ladle soup into four bowls, garnish with Parmesan cheese, and serve warm.
Recipe Notes

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.