vegetable orzo soup recipe

A comforting vegetable orzo soup recipe made with tender orzo pasta, carrots, celery, onions, potatoes, and a savory tomato-based broth. Hearty, healthy, and ready in just 45 minutes—perfect for a cozy family meal.

There’s something magical about a bowl of vegetable orzo soup simmering on the stove. I first made this recipe on one of those indecisive spring evenings—too chilly for salad, too warm for chili. My fridge looked like a farmer’s market with leftover veggies begging for attention, and a lonely half-box of orzo sat in the pantry. So, I tossed everything into a pot, whispered a little kitchen prayer, and out came the most heartwarming bowl of goodness I’d ever tasted.
Now, this soup has become my ultimate “reset meal.” Whenever life feels rushed, this recipe brings me back to balance—a delicious reminder that comfort doesn’t have to come from a drive-thru, but from a humble pot filled with love, veggies, and orzo.

Why You’ll Love This Vegetable Orzo Soup + Easy & Healthy Recipe :

This vegetable orzo soup recipe is everything you dream of in a one-pot wonder—easy, nutritious, and so flavorful it could win a popularity contest at your dinner table. It’s a little Italian, a little cozy, and 100% satisfying without being heavy.

✨ Here’s why this recipe will win your heart (and stomach):

• Wholesome & Fresh: Packed with real vegetables—carrots, celery, onion, and potatoes—that bring natural sweetness and earthy comfort to every spoonful.
• Perfect Texture: The orzo adds just the right amount of heartiness, giving the soup a satisfying bite without feeling too carb-heavy.
• Quick & Easy: With only 15 minutes of prep, it’s your new weeknight superhero—because let’s be real, nobody wants a complicated soup after a long day.
• Customizable Goodness: Add spinach, zucchini, or leftover chicken—this soup plays well with almost anything you throw in.
• Healthy Comfort: Light on fat, big on flavor, and rich in vitamins—it’s like a warm hug that also happens to be good for you.

Ingredient Notes for the Vegetable Orzo Soup + Easy & Healthy Recipe

Before you start chopping, here’s a little inside scoop on the ingredients that make this vegetable orzo soup recipe shine. Think of this as your backstage pass to soup success.

📝 Ingredient Insights:

• Butter or Olive Oil: Either adds richness, but olive oil gives a lovely Mediterranean touch—perfect for this recipe’s flavor profile.
• Onion, Carrot & Celery: This is your classic soup trio (the “holy trinity” of flavor). They lay the aromatic foundation that makes every spoonful so satisfying.
• Garlic & Tomato Paste: These two are the secret flavor amplifiers. Garlic brings depth, and tomato paste adds that umami punch that keeps you going back for “just one more bite.”
• Potatoes & Diced Tomatoes: The potatoes make the soup more filling, while the diced tomatoes bring brightness and body to the broth.
• Vegetable Broth & Seasonings: Use a good-quality broth—it’s the soul of your soup. Italian seasoning and Worcestershire sauce make the flavors dance.
• Orzo Pasta: Tiny, tender, and utterly lovable. It’s what turns a simple soup into a satisfying meal.
• Corn & Parsley: Sweet corn adds a pop of color and freshness, while parsley gives that finishing touch of herby brightness.
• Lemon Juice or Vinegar: Just a splash at the end brings everything to life—like a culinary mic drop.

How To Make Vegetable Orzo Soup + Easy & Healthy Recipe Step-by-step :

Cooking this vegetable orzo soup recipe is like taking a cozy stroll through flavor town. Here’s how to make it effortlessly.

Step 1 – Sauté the Aromatics
Start by heating your butter or olive oil in a large pot over medium heat. Add your chopped onions, carrots, and celery. Let them cook for about 8–10 minutes until they soften and your kitchen smells like pure comfort. Don’t rush this part—it’s where the flavor magic begins.

Step 2 – Build the Base
Stir in the garlic and tomato paste. The goal here is to wake up those flavors! Cook for about a minute until the tomato paste darkens slightly—it’s a sign that the sugars have caramelized beautifully.

Step 3 – Add the Veggies & Broth
Toss in your potatoes, canned tomatoes (with their juices), vegetable broth, Worcestershire sauce, brown sugar, and all the seasoning blends. Bring this to a boil while giving it a loving stir. This is your soup’s personality forming right here.

Step 4 – Add the Orzo
Once it’s bubbling, add your dry orzo and reduce the heat to a gentle simmer. Let it cook for 25–30 minutes, stirring occasionally so the pasta doesn’t cling to the pot like an overly affectionate cat.

Step 5 – Finishing Touches
In the last few minutes, stir in the corn and let it heat through. Taste, adjust seasoning, then add fresh parsley for that burst of green freshness. If you’re feeling fancy, a squeeze of lemon or a drizzle of apple cider vinegar will make everything pop.

Step 6 – Serve & Savor
Ladle into bowls, top with a sprinkle of Parmesan cheese (optional but highly recommended), and enjoy the warm, nourishing goodness that only homemade soup can deliver.

Storage Options

This vegetable orzo soup recipe keeps like a dream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Just remember that the orzo continues to soak up the broth, so when reheating, add a splash of water or vegetable broth to loosen things up.
If you’d like to freeze it, let the soup cool completely and portion it into freezer-safe bags or containers. It stays fresh for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop—your future self will thank you.

Variations and Substitutions

This vegetable orzo soup recipe is basically a blank canvas for your creativity. You can easily tweak it to match your cravings, pantry situation, or dietary needs.

🍲 Try these delicious twists:

• Go Green: Add spinach, kale, or zucchini for an extra nutrient boost.
• Protein Power: Stir in shredded chicken, turkey, or even Italian sausage for a heartier meal.
• Gluten-Free Fix: Swap the orzo for rice, quinoa, or gluten-free pasta—it’s just as tasty.
• Vegan Version: Use olive oil and skip the Parmesan or replace it with nutritional yeast for a cheesy note without dairy.
• Spice It Up: Add a pinch of red pepper flakes for a gentle kick—perfect for cold nights or when you’re feeling bold.

Print Recipe

🥣 Vegetable Orzo Soup + Easy & Healthy Recipe

A wholesome and comforting vegetable orzo soup recipe made with tender orzo pasta, garden-fresh vegetables, and a flavorful tomato-based broth. This nourishing soup is light yet hearty, offering a perfect balance of flavor and nutrition—ideal for a quick weekday dinner or a cozy weekend lunch.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Dish, Soup

Cuisine: American

Keyword: easy vegetable soup, healthy soup, hearty orzo soup, vegetable orzo soup recipe

Servings: 6

Ingredients

• 1 tablespoon butter or olive oil
• 1 medium onion finely chopped
• 2 medium carrots peeled and diced
• 1 cup celery chopped
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 2 medium potatoes peeled and cut into ½-inch cubes
• 1 can 14.5 oz diced tomatoes, with juices
• 6 –7 cups vegetable broth
• 1 tablespoon Worcestershire sauce
• 1½ tablespoons brown sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon seasoned salt
• 1 teaspoon celery salt
• ⅓ cup dry orzo pasta
• 1 cup frozen sweet corn
• ½ cup fresh parsley finely chopped
• ½ teaspoon fresh lemon juice or apple cider vinegar optional
• Freshly grated Parmesan cheese for garnish (optional)
• Kosher salt and freshly ground black pepper to taste

Instructions

• Sauté the Aromatics: In a large pot set over medium heat, warm the butter or olive oil. Add the chopped onions, carrots, and celery, cooking gently until the vegetables soften and become fragrant, about 8 to 10 minutes.
• Add the Garlic and Tomato Paste: Incorporate the minced garlic and tomato paste, stirring constantly for approximately 1 minute until the mixture releases its aroma and deepens in color.
• Combine the Vegetables and Broth: Add the cubed potatoes, diced tomatoes (including their juices), vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Stir well and bring the mixture to a gentle boil.
• Simmer with Orzo: Introduce the dry orzo pasta to the pot, reduce the heat to a low simmer, and cook uncovered for 25 to 30 minutes, or until the orzo is tender and the vegetables have reached desired softness. Stir occasionally to prevent sticking.
• Incorporate the Corn and Adjust Seasoning: Within the last five minutes of cooking, stir in the frozen corn. Taste and adjust seasoning with additional salt and black pepper as necessary.
• Finish and Serve: Remove from heat and stir in the chopped parsley. For added brightness, incorporate lemon juice or apple cider vinegar, if desired. Serve the soup warm, garnished with freshly grated Parmesan cheese for an elegant finishing touch.

Notes

This vegetable orzo soup recipe offers remarkable versatility and simplicity. If orzo is unavailable, any small pasta shape such as ditalini or acini di pepe may be substituted; alternatively, for a gluten-free adaptation, replace the pasta with cooked rice or quinoa. Fresh tomatoes can also be used in place of canned diced tomatoes for a more vibrant and garden-fresh flavor—approximately one pound of fresh tomatoes equals a standard 14.5-ounce can.

For additional texture and nutritional value, incorporate vegetables such as zucchini, spinach, or kale during the final minutes of cooking. Those seeking a heartier variation may add cooked Italian sausage, shredded chicken, or chopped bacon.

When preparing ahead, allow the soup to cool completely before storage. It can be refrigerated for up to four days or frozen for as long as three months. Upon reheating, add a small amount of broth or water to maintain the original consistency, as the orzo tends to absorb liquid over time. This thoughtful preparation ensures that each serving remains flavorful, balanced, and comforting.