Vegetable Orzo Soup – Comforting, Bright, and Easy

This Vegetable Orzo Soup is cozy, colorful, and ready with minimal effort. It’s the kind of soup you make on a busy weeknight and then warm up for lunch the next day. The orzo gives it a satisfying, silky body, while the vegetables keep it light and fresh.

Everything cooks in one pot, and the flavors are familiar and comforting. If you love a simple, wholesome bowl that still feels special, this one hits the mark.

Vegetable Orzo Soup - Comforting, Bright, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1 bay leaf
• 1 zucchini, diced (optional but nice)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 6 cups vegetable broth (low-sodium preferred)
• 3/4 cup dry orzo
• 2 cups baby spinach or chopped kale
• 1 tablespoon lemon juice, plus more to taste
• 2 tablespoons fresh parsley or basil, chopped
• Salt and black pepper, to taste
• Optional: pinch of red pepper flakes, grated Parmesan for serving, or a drizzle of extra-virgin olive oil

Instructions

 

• Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften.
• Add garlic and herbs: Stir in the garlic, oregano, thyme, and bay leaf. Cook 30–60 seconds until fragrant, being careful not to let the garlic brown.
• Layer in the veggies: Add zucchini, bell pepper, and tomatoes. Cook 2–3 minutes, stirring to coat everything in the herby oil.
• Pour in the broth: Add the vegetable broth and a big pinch of salt and pepper. Bring to a gentle boil over medium-high heat.
• Add the orzo: Stir in the orzo. Reduce to a lively simmer and cook 8–10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. Taste a grain—when it’s just tender, you’re there.
• Add greens and finish: Stir in the spinach or kale and simmer 1–2 minutes, just until wilted. Turn off the heat. Add lemon juice and fresh parsley or basil. Taste and adjust salt, pepper, and lemon.
• Serve: Ladle into bowls. Top with a pinch of red pepper flakes, a drizzle of olive oil, and grated Parmesan if you like. Serve warm.

What Makes This Special

• One-pot simplicity: Everything cooks together, so cleanup is easy and the flavors build naturally.
• Balanced and bright: A squeeze of lemon and fresh herbs at the end keeps the soup lively, not heavy.
• Flexible ingredients: Use what you have—this recipe welcomes swaps for greens, veggies, and broth.
• Comfort without the fuss: Orzo adds body and that “comfort food” feel without cream or long simmering.
• Meal-prep friendly: Makes great leftovers with a few storage tricks to keep the orzo from soaking up all the broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1 bay leaf
• 1 zucchini, diced (optional but nice)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
• 6 cups vegetable broth (low-sodium preferred)
• 3/4 cup dry orzo
• 2 cups baby spinach or chopped kale
• 1 tablespoon lemon juice, plus more to taste
• 2 tablespoons fresh parsley or basil, chopped
• Salt and black pepper, to taste
• Optional: pinch of red pepper flakes, grated Parmesan for serving, or a drizzle of extra-virgin olive oil

Step-by-Step Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery.

   Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften.

2. Add garlic and herbs: Stir in the garlic, oregano, thyme, and bay leaf. Cook 30–60 seconds until fragrant, being careful not to let the garlic brown.
3. Layer in the veggies: Add zucchini, bell pepper, and tomatoes. Cook 2–3 minutes, stirring to coat everything in the herby oil.
4. Pour in the broth: Add the vegetable broth and a big pinch of salt and pepper.

   Bring to a gentle boil over medium-high heat.

5. Add the orzo: Stir in the orzo. Reduce to a lively simmer and cook 8–10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. Taste a grain—when it’s just tender, you’re there.
6. Add greens and finish: Stir in the spinach or kale and simmer 1–2 minutes, just until wilted.

   Turn off the heat. Add lemon juice and fresh parsley or basil. Taste and adjust salt, pepper, and lemon.

7. Serve: Ladle into bowls.

   Top with a pinch of red pepper flakes, a drizzle of olive oil, and grated Parmesan if you like. Serve warm.

Storage Instructions

• Short-term: Store leftovers in an airtight container in the fridge for 3–4 days. The orzo will continue to absorb liquid, so you may want to add a splash of broth or water when reheating.
• Best practice for texture: If you plan to store most of the soup, cook the orzo separately and add it to individual bowls.

  This keeps it from getting bloated and mushy.

• Freezing: Freeze the soup without orzo for up to 2 months. Thaw in the fridge overnight, reheat gently, and add freshly cooked orzo when serving.
• Reheating: Warm over medium heat on the stove, adding liquid as needed. Avoid high heat so the vegetables don’t turn mushy.

Health Benefits

• Vegetable-forward: Onion, carrots, celery, zucchini, bell pepper, tomatoes, and greens bring fiber, vitamins A and C, potassium, and antioxidants.
• Lighter comfort: This soup feels hearty without cream or heavy fats.

  Olive oil provides heart-healthy monounsaturated fats.

• Hydrating and satisfying: The broth keeps you hydrated, while orzo and veggies provide steady energy.
• Customizable nutrition: Add beans for extra protein and fiber, or use whole-wheat orzo for more whole grains.

What Not to Do

• Don’t overcook the orzo: It should be tender but not blown out. Overcooking makes the soup starchy and heavy.
• Don’t skip seasoning as you go: Add salt in layers—broth, orzo, and finish. Proper seasoning brings the vegetables to life.
• Don’t boil the greens too long: Spinach and kale need just a minute or two.

  Overcooking dulls color and flavor.

• Don’t add lemon too early: Add at the end. Brightness disappears if it simmers for a long time.
• Don’t crowd the pot with uncooked pasta for freezing: Freeze without orzo or cook it separately, or you’ll end up with mush.

Variations You Can Try

• Protein boost: Add a can of chickpeas or white beans (drained and rinsed) when you add the broth.
• Whole-grain swap: Use whole-wheat orzo or small pasta like ditalini. Adjust cooking time to keep it al dente.
• Mediterranean touch: Finish with crumbled feta, a few olives, and extra lemon.
• Herb-forward: Stir in fresh dill or mint at the end for a bright twist.
• Spicy version: Add 1/2 teaspoon red pepper flakes with the garlic, or a swirl of harissa before serving.
• Creamy style: Stir in a splash of cream or a dollop of Greek yogurt off the heat for silky richness.
• Roasted vegetable depth: Roast the carrots, peppers, and tomatoes first for 20–25 minutes at 425°F (220°C), then add to the soup for a deeper, sweeter flavor.
• Broth switch: Use chicken broth if you’re not keeping it vegetarian.

  A Parmesan rind simmered with the soup adds savory depth.

FAQ

Can I make this gluten-free?

Yes. Swap the orzo for gluten-free orzo or a small gluten-free pasta. You can also use cooked rice or quinoa; add it near the end so it doesn’t overcook.

How do I keep the soup from getting too thick?

The orzo absorbs a lot of liquid as it sits.

Keep extra broth on hand and stir some in when reheating. If you prefer a thinner soup, cook the orzo separately and add it to bowls as you serve.

What vegetables can I substitute?

Use what you like or have: green beans, peas, corn, mushrooms, or diced sweet potato all work. Add firmer vegetables earlier and delicate ones later so everything cooks evenly.

Can I make it in a slow cooker?

Yes, but add the orzo at the very end.

Cook the vegetables, broth, and seasonings on Low for 4–6 hours, then stir in orzo and cook 20–30 minutes, or until tender. Finish with greens, lemon, and herbs.

How can I add more protein without changing the flavor too much?

Stir in a can of white beans or chickpeas, or add cooked, shredded chicken if you’re not keeping it vegetarian. They blend well with the soup’s mild flavors.

What if my soup tastes flat?

Add a pinch of salt, a splash of lemon, or both.

A drizzle of good olive oil or a sprinkle of Parmesan can also boost flavor quickly.

Can I make it ahead for a party?

Absolutely. Make the soup base a day ahead without the orzo. Reheat, then cook the orzo separately and add it just before serving for the best texture.

In Conclusion

Vegetable Orzo Soup is simple, colorful, and satisfying.

It’s a great way to use up vegetables and still get a dinner that feels complete. With a few smart touches—lemon, herbs, and just-tender orzo—you get a bowl that tastes fresh and comforting at the same time. Keep this one in your rotation for easy weeknights, reliable leftovers, and those cozy moments when you want something warm without the fuss.