Vegetable Orzo Soup is a light and comforting bowl filled with tiny pasta pearls, a medley of fresh veggies, and a flavorful broth that feels like a warm hug on a cool day. The orzo adds a lovely texture that’s just the right size to scoop up with a spoon, making each bite satisfying without being too heavy.
I love making this soup when I want something simple but full of goodness. It’s easy to toss in whatever vegetables I have on hand, which makes it perfect for using up leftovers and keeping things colorful. Plus, the little orzo noodles cook quickly, so I can have a delicious, homemade meal ready in no time.
My favorite way to enjoy Vegetable Orzo Soup is with a slice of crusty bread to dunk right into the broth. It’s the kind of soup that feels cozy on its own but shines even more when shared around the table with family or friends. This recipe always makes me feel like I’m tucked in a sunny kitchen, savoring something wholesome and just a bit special.
Key Ingredients & Substitutions
Orzo pasta: This small rice-shaped pasta cooks quickly and adds a nice texture to the soup. If you can’t find orzo, small pasta shapes like acini di pepe or even small elbow macaroni work well.
White beans: Cannellini or great northern beans add creaminess and protein. You can swap these for chickpeas or butter beans if you prefer. Using canned beans saves time but rinsing them is important to reduce salt and improve flavor.
Fresh spinach: Adds color and nutrition. If fresh isn’t available, frozen spinach works too—just add it a bit earlier so it cooks through. Kale or Swiss chard are tasty alternatives that hold up well in soup.
Vegetable broth: This is the flavor base. Homemade or store-bought works fine. For a richer taste, a mix of broth and water is fine, but avoid plain water as it can make the soup bland.
How Do You Get the Vegetables Tender Without Overcooking the Orzo?
The key is timing. Here’s how I do it:
- Sauté the diced onion, carrots, and celery first until tender but not mushy, about 5-7 minutes. This softens them and brings out their flavors.
- Toast the orzo briefly in the pot with the vegetables, which adds a subtle nuttiness and helps the pasta hold shape.
- Add liquids and simmer just long enough (8-10 minutes) for the orzo and veggies to become tender together.
- Add quick-cooking ingredients like spinach and beans at the very end to avoid overcooking and keep their bright color and texture.
Keep an eye on the orzo to avoid it becoming mushy—it should be al dente or just soft enough to enjoy.
Equipment You’ll Need
- Large pot – perfect for cooking soup all in one place and giving the ingredients plenty of room to blend flavors.
- Wooden spoon – great for stirring without scratching your pot and helps mix ingredients evenly.
- Measuring cups and spoons – for accurate broth, spices, and orzo amounts to get the best flavor and texture.
- Knife and cutting board – essential for chopping veggies safely and efficiently.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or turkey for a heartier, protein-rich soup, especially on cooler days.
- Swap spinach for kale or Swiss chard to add a slightly different texture and a bit more bite.
- Include a pinch of red pepper flakes for a gentle spicy kick that warms you up.
- Mix in a handful of grated Parmesan cheese before serving to add a creamy, salty touch.
How to Make Vegetable Orzo Soup?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup orzo pasta
- 1 (14.5 oz) can diced tomatoes, with juices
- 4 cups vegetable broth
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 3 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, so you can enjoy a fresh, homemade bowl of soup in about 30 minutes total. It’s quick, easy, and perfect for a weekday lunch or dinner.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
2. Cook the Garlic and Toast the Orzo:
Add the minced garlic to the pot and cook for 1 minute until fragrant. Then stir in the orzo pasta and cook for 1 to 2 minutes, letting it toast lightly to bring out a nutty flavor.
3. Add Tomatoes, Broth, and Seasonings:
Pour in the diced tomatoes with their juices and the vegetable broth. Sprinkle in the dried oregano, dried basil, and season with salt and black pepper to your taste. Stir to combine.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 8 to 10 minutes until the orzo and vegetables are tender.
5. Add Beans and Spinach:
Stir in the drained white beans and roughly chopped spinach. Cook for another 2 to 3 minutes until the spinach is wilted and the beans are heated through.
6. Serve and Garnish:
Taste the soup and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley for a fresh, colorful touch.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work well if fresh ones aren’t available. Just add them a bit earlier during cooking to ensure they soften properly. No need to thaw first—simply add them straight to the pot!
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3 to 4 days. The orzo may absorb more liquid as it sits; just add a splash of broth or water when reheating to loosen it up.
Can I Substitute Orzo with Another Pasta?
Definitely! Small pasta shapes like ditalini, small shells, or even tiny elbows work great as substitutes. Just keep an eye on cooking times since smaller or larger pasta may cook faster or slower.
