🥣 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.
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
- â…“ 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.