I like how quick and comforting this soup is. It’s loaded with fresh vegetables like carrots, zucchini, and leafy greens, making it naturally nourishing. The orzo gives it a satisfying texture, and it’s incredibly adaptable — I can use whatever veggies I have on hand. It’s also a great make-ahead lunch or dinner option, especially on chilly days when I want something warming and wholesome.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup orzo pasta 4 cups vegetable broth 1 onion, diced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 2 cups spinach or kale 2 cloves garlic, minced 1 teaspoon dried oregano Salt and pepper to taste Olive oil for sautéing
Directions
I heat olive oil in a large pot over medium heat, then sauté the diced onion, garlic, carrots, and celery until the vegetables are tender and fragrant.
I add the zucchini, oregano, salt, and pepper and cook everything for another 2 minutes to develop flavor.
I pour in the vegetable broth and bring the soup to a gentle boil.
I stir in the orzo and cook it until al dente, following the package instructions (usually about 8–10 minutes).
I add the spinach or kale and let it wilt for a minute or two.
I taste and adjust the seasoning, then serve the soup hot with some crusty bread or grated cheese if I want a little extra richness.
Add Beans: I like adding white beans or chickpeas for a boost of protein and fiber.
Switch the Grain: I swap orzo for rice, quinoa, or even couscous when I want something different.
Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce adds warmth.
Creamy Option: A splash of cream or coconut milk at the end makes the soup richer and more comforting.
Fresh Herbs: I finish the soup with chopped parsley, basil, or dill for extra freshness.
Storage/Reheating
After letting the soup cool completely, I store it in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. If the orzo absorbs too much liquid, I just stir in a little extra broth or water when reheating. For longer storage, I freeze the soup in individual portions — it keeps well for about 2 months.
FAQs
Can I use other types of pasta?
Yes, I often swap the orzo with small pasta like ditalini, small shells, or even broken spaghetti if that’s what I have on hand.
Is this soup gluten-free?
Not as written, since orzo is made from wheat. But I use gluten-free pasta to easily make it gluten-free.
Can I make this soup vegan?
Yes, this soup is naturally vegan as long as I use vegetable broth. I double-check the broth ingredients just to be sure.
What can I serve with this soup?
I usually serve it with fresh bread, a green salad, or a sprinkle of grated Parmesan on top for extra flavor and texture.
Will the orzo get mushy if I store the soup?
Orzo can soften over time, especially if the soup sits for a day or two. I sometimes cook the orzo separately and add it to individual bowls when serving to avoid this.
Conclusion
Vegetable Orzo Soup is one of those go-to recipes I make when I want something simple, healthy, and delicious. It’s warm, full of vibrant vegetables, and easy to customize based on what I have in the kitchen. Whether I’m cooking for family or meal prepping for the week, this soup always delivers comfort in every spoonful.
A cozy and healthy soup made with orzo, fresh vegetables, and herbs. Perfect for a quick 30-minute meal that’s warming, colorful, and satisfying for any day of the week.
Ingredients
1 cup orzo pasta
4 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
2 cups spinach or kale
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for sautéing
Instructions
In a large pot, heat olive oil over medium heat.
Sauté onion, garlic, carrots, and celery until tender (about 5–7 minutes).
Add zucchini, oregano, salt, and pepper; cook for 2 minutes.
Pour in the vegetable broth and bring to a boil.
Stir in the orzo and cook according to package directions until al dente.
Add spinach or kale and cook for 2 more minutes, until wilted.
Taste and adjust seasoning. Serve hot with fresh bread or optional toppings like grated cheese.
Notes
Use any vegetables you have on hand — bell peppers, peas, or corn work great.
Stir in a splash of cream or plant-based milk at the end for a creamier version.
Add beans (like cannellini or chickpeas) for extra protein.
Store leftovers in the fridge for 3–4 days or freeze in portions.
