Vegetable Orzo Soup Recipe

Introduction

Vegetable Orzo Soup is a comforting and hearty dish perfect for any season. Packed with wholesome vegetables and tender orzo pasta, this flavorful soup is both easy to make and nourishing for the whole family.

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, use butter instead of olive oil when sautéing the vegetables.
• Feel free to add other vegetables like zucchini or spinach for extra nutrition.
• Use gluten-free orzo or small pasta shapes if you prefer gluten-free options.
• The lemon juice or apple cider vinegar brightens the flavors but can be omitted if you prefer a milder taste.
• Adding a pinch of red pepper flakes will give the soup a gentle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens. Orzo tends to absorb liquid over time, so you may need to adjust the consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use olive oil instead of butter and make sure your Worcestershire sauce is vegan-friendly. Skip the Parmesan cheese or use a plant-based alternative for serving.

Can I prepare this soup ahead of time?

This soup tastes even better the next day as the flavors meld. Prepare it in advance and store it in the refrigerator. Just keep the orzo slightly undercooked if possible, so it doesn’t get too soft after reheating.

Vegetable Orzo Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

A comforting and hearty Vegetable Orzo Soup made with fresh vegetables, tender potatoes, and orzo pasta simmered in a flavorful vegetable broth. This nourishing soup is perfect as a light meal or starter, packed with wholesome ingredients and subtle seasoning, finished with fresh parsley and optional Parmesan for a delicious touch.

• Author: Rita
• 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
• 2 tablespoons tomato paste

Vegetables & Pasta

• 2 medium potatoes, cut into ½-inch cubes
• 1 (14.5 oz.) can diced tomatoes
• ⅓ cup dry orzo pasta
• 1 cup frozen sweet corn

Liquids & Seasonings

• 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
• Kosher salt and freshly ground black pepper, to taste
• ½ teaspoon fresh lemon juice or apple cider vinegar (optional)

Garnish

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

Instructions

1. Sauté Vegetables: 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 and become fragrant.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and well combined with the vegetables.
3. Add Potatoes and Broth: Add the cubed potatoes, 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 to combine flavors.
4. Cook Orzo and Simmer: Stir in the dry orzo pasta, reduce the heat to low to maintain a gentle 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 seasoning with kosher salt and freshly ground black pepper according to preference.
6. Finish with Herbs and Optional 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: Ladle the warm soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve immediately.

Notes

• This soup can be easily made vegan by using olive oil instead of butter and omitting the Parmesan cheese or substituting with a vegan alternative.
• Adjust the consistency by adding more or less vegetable broth depending on your preference for a thicker or thinner soup.
• For a gluten-free version, substitute the orzo pasta with a gluten-free small pasta or rice.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• The addition of lemon juice or apple cider vinegar is optional but recommended to add brightness to the finished soup.

Keywords: vegetable orzo soup, hearty vegetable soup, healthy soup recipe, vegetarian soup, easy fall soup