Orzo Vegetable Soup Recipe for a Healthy, Hearty Meal

There’s something deeply comforting about a warm bowl of soup, especially when it’s packed with wholesome vegetables and tender pasta. This Orzo Vegetable Soup is a vibrant medley of fresh garden veggies and tiny, rice-shaped pasta that makes every spoonful a delight.

Whether you’re looking for a light lunch or a nourishing dinner, this recipe is perfect for any season. It’s quick to prepare, budget-friendly, and bursting with flavors that feel both fresh and homey.

What sets this soup apart is the use of orzo, which adds a lovely texture and heartiness without overpowering the delicate vegetable broth. Plus, it’s easily adaptable to whatever veggies you have on hand.

If you love soups that are both healthy and satisfying, you’re going to adore this recipe. It’s a wonderful way to sneak in your daily dose of vegetables while keeping mealtime exciting and delicious.

Why You’ll Love This Recipe

This Orzo Vegetable Soup is a fantastic addition to your recipe collection for many reasons. First, it’s incredibly versatile.

You can customize the vegetables based on what’s in season or your personal preferences. The orzo pasta cooks quickly, making this a perfect weeknight meal when time is tight.

It’s also a one-pot wonder, meaning minimal cleanup and maximum flavor development. The soup is light yet filling, making it great for anyone looking for a nutritious, low-calorie meal.

Plus, it’s naturally gluten-free if you use gluten-free orzo, and vegan-friendly when made with vegetable broth!

Finally, this soup keeps well in the fridge and freezes beautifully, so you can enjoy it throughout the week or save it for a busy day. If you’re interested in more wholesome, plant-based meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for endless inspiration.

Ingredients

• 1 cup orzo pasta (regular or gluten-free)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 cup fresh spinach, roughly chopped
• Fresh parsley for garnish
• Juice of 1 lemon (optional, for brightness)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving
• Soup bowls

Instructions

1. Prepare your vegetables: Wash and dice the onion, carrots, celery, zucchini, and green beans. Mince the garlic and roughly chop the spinach and parsley.
2. Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, stirring occasionally until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the base vegetables: Stir in the carrots and celery. Cook for another 5 minutes, allowing the vegetables to soften slightly while maintaining some crunch.
4. Incorporate zucchini and green beans: Add these to the pot and stir to combine. Cook for 3 minutes, letting the flavors meld.
5. Add tomatoes, broth, and herbs: Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme and oregano. Season with salt and pepper to taste.
6. Bring to a boil, then simmer: Increase the heat to high until the soup boils. Reduce to low and let it simmer gently for 15 minutes, allowing the flavors to develop.
7. Add the orzo: Stir in the orzo pasta and cook for an additional 8-10 minutes, or until the pasta is tender but still al dente.
8. Finish with spinach and lemon juice: Just before serving, stir in the fresh spinach and lemon juice, if using. Cook for 1-2 minutes until the spinach wilts.
9. Garnish and serve: Ladle the hot soup into bowls and sprinkle with fresh parsley. Serve immediately with crusty bread or your favorite side.

Tips & Variations

“For a heartier version, add cooked beans like cannellini or chickpeas to boost protein and texture.”

You can easily swap out vegetables based on what you have available. Sweet potatoes, peas, or kale all work beautifully in this soup.

If you prefer a spicier kick, add a pinch of red chili flakes or stir in some of our homemade Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

For a creamier texture, stir in a splash of coconut milk or a dollop of vegan yogurt just before serving. Leftovers taste even better the next day, so consider making a big batch for easy lunches or dinners.

To make this soup gluten-free, simply use gluten-free orzo or substitute with quinoa or rice.

Nutrition Facts

Serving Suggestions

This soup shines when paired with a few simple sides. A warm, crusty baguette or garlic bread makes an excellent accompaniment for dipping into the broth.

For a lighter option, serve it alongside a crisp green salad dressed with a lemon vinaigrette.

If you want to add more protein, try serving with a side of roasted chickpeas or a scoop of your favorite hummus. For a cozy winter meal, pair this soup with our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for a complete comforting menu.

Conclusion

Our Orzo Vegetable Soup is a delightful blend of fresh veggies, aromatic herbs, and tender orzo pasta that makes a nourishing, satisfying meal any day of the week. Its simplicity and adaptability mean you can easily tailor it to your taste and pantry staples.

The soup is perfect for meal prep, leftovers, or a quick lunch that feels homemade and wholesome.

Whether you’re new to cooking or a seasoned home chef, this recipe is approachable and rewarding. For more wholesome vegetarian recipes that bring joy to the table, explore our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and bon appétit!

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