Vegetable, Bacon and Risoni Soup
When the weather cools down, there’s nothing like a big bowl of soup to bring warmth back into your day — and this vegetable, bacon and risoni soup hits all the right notes. It’s rich, hearty, and bursting with flavour thanks to a mix of fresh vegetables, savoury bacon, and tender risoni pasta that thickens the broth perfectly.
This is the kind of soup that tastes like home — nourishing, simple, and so easy to make with pantry staples. It’s ideal for midweek dinners when you need something quick, healthy, and comforting on the table.
Why You’ll Love This Soup
Loaded with veggies: A wholesome mix of carrots, zucchini, celery, and parsnip.
Protein boost: Smoky, lean bacon adds depth and heartiness.
One-pot meal: Minimal cleanup, maximum comfort.
Perfect for leftovers: The flavours develop beautifully overnight.
Key Ingredients
Risoni (orzo): Small pasta that gives the soup body and texture.
Lean bacon: Adds a smoky richness without too much fat.
Mixed vegetables: Carrots, parsnip, celery, and zucchini — all cooked to tender perfection.
Beef stock: Creates a full-bodied base that ties everything together.
Fresh parsley: Adds a bright, herby finish.
Step-by-Step Instructions
Step 1. Heat olive oil in a large saucepan over medium-high heat. Add onion, bacon, and garlic. Cook for 5 minutes, stirring, until softened and aromatic.
Step 2. Add carrots, parsnip, celery, and zucchini. Cook for another 5 minutes, stirring to combine.
Step 3. Pour in the stock and diced tomatoes. Stir well, bring to the boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the vegetables are soft.
Step 4. Stir in risoni and cook uncovered for 12–15 minutes or until tender. Season with salt and pepper, stir through fresh parsley, and serve hot.
Serving Suggestions
Serve this soup with:
Crusty garlic bread or sourdough
A sprinkle of grated parmesan
A fresh side salad for balance
Storage Tips
This soup is best made fresh, but leftovers can be stored in an airtight container for up to 3 days. If making ahead, cook the risoni separately and add it just before serving to prevent it from soaking up too much broth.
