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Vegetable Orzo Soup - Comforting, Bright, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.