Vegetable Orzo Soup + Easy & Healthy Recipe

Introduction

This Vegetable Orzo Soup is a comforting and nutritious dish perfect for any day. Packed with fresh vegetables and tender orzo pasta, it’s easy to prepare and full of vibrant flavors. Enjoy a warm bowl that feels both hearty and healthy.

Ingredients

• 1 tablespoon butter or olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 cup chopped celery
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 medium potatoes, cut into ½-inch cubes
• 1 (14.5 oz.) can diced tomatoes
• 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 chopped fresh parsley
• ½ teaspoon fresh lemon juice or apple cider vinegar (optional)
• Freshly grated Parmesan cheese, for serving (optional)
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8-10 minutes until the vegetables soften.
2. Step 2: Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
4. Step 4: Stir in the orzo, reduce heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
5. Step 5: In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
6. Step 6: Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
7. Step 7: Serve warm, garnished with freshly grated Parmesan cheese, if desired.

Tips & Variations

• For a richer flavor, try using homemade vegetable broth or adding a Parmesan rind while simmering.
• You can substitute orzo with small pasta shapes like ditalini or acini di pepe.
• Make it vegan by skipping the Parmesan cheese or using a plant-based alternative.
• Add other vegetables such as zucchini or spinach for more variety and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth or water to prevent the orzo from absorbing too much liquid and becoming mushy. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, it tastes even better the next day after the flavors have melded. Just store it properly in the fridge and reheat gently.

Can I use fresh corn instead of frozen?

Absolutely. Fresh corn can be added in the last few minutes of cooking just like the frozen corn, or lightly sautéed beforehand for extra sweetness.

Vegetable Orzo Soup + Easy & Healthy Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

A comforting and easy-to-make Vegetable Orzo Soup packed with wholesome vegetables, tender potatoes, and orzo pasta. This healthy recipe combines savory flavors with a hint of sweetness and fresh herbs, perfect for a nourishing meal any day.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon butter or olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 cup chopped celery
• 4 garlic cloves, minced

Vegetables and Broth

• 2 medium potatoes, cut into ½-inch cubes
• 1 (14.5 oz.) can diced tomatoes
• 6–7 cups vegetable broth
• 1 cup frozen sweet corn

Flavorings and Seasonings

• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1½ tablespoons brown sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon seasoned salt
• 1 teaspoon celery salt
• Kosher salt and freshly ground black pepper, to taste
• ½ teaspoon fresh lemon juice or apple cider vinegar (optional)

Pasta and Garnish

• ⅓ cup dry orzo pasta
• ½ cup chopped fresh parsley
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Prepare the Aromatics: In a large pot, heat the butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8-10 minutes until the vegetables soften and become fragrant.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute until the garlic is fragrant and the tomato paste is well incorporated.
3. Add Vegetables and Broth: Add the cubed potatoes, canned diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt to the pot. Bring the mixture to a boil.
4. Cook Orzo and Simmer: Stir in the dry orzo pasta. Reduce the heat to a simmer and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
5. Add Corn and Season: In the last 5 minutes of cooking, add the frozen sweet corn. Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
6. Finish with Fresh Herbs and Acid: Remove the pot from the heat and stir in the chopped fresh parsley. Optionally, add fresh lemon juice or apple cider vinegar to brighten and balance the flavors.
7. Serve: Serve the soup warm, garnished with freshly grated Parmesan cheese if desired.

Notes

• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• You can substitute Worcestershire sauce with soy sauce or tamari for a vegetarian/vegan option.
• Adjust the orzo cooking time slightly if you prefer softer pasta.
• This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
• Add more or less vegetable broth to adjust the soup thickness to your liking.

Keywords: vegetable orzo soup, easy soup recipe, healthy vegetable soup, orzo pasta soup, vegetarian soup