Vegetable Orzo Soup

Picture a steaming bowl of Vegetable Orzo Soup, where vibrant colors and fragrant aromas beckon you to the kitchen.

This easy-to-make Italian delight offers warmth and comfort, making it a favorite for chilly days or cozy evenings.

Watch how humble ingredients transform as they simmer together, creating a harmonious blend of textures and flavors.

Let’s bring this delightful soup to life, inviting its comforting embrace into your home.

Kitchen Tools Required

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 Ladle

Ingredients

• 2 tablespoons olive oil
• 1 cup orzo pasta
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 bell pepper, diced
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach leaves
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing and cooking Vegetable Orzo Soup, you can follow this timeline:

1. Reading the Recipe (5 minutes)
   • Take a brief moment to familiarize yourself with the ingredients and instructions.
2. Preparation (15 minutes)
   • Gather all the necessary equipment and ingredients.
   • Dice the onion, mince the garlic, slice the carrots and celery, and dice the zucchini and bell pepper.
   • Chop the fresh parsley, and measure out the orzo, herbs, and spinach leaves.
3. Cooking (30 minutes)
   • 0-5 minutes: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent.
   • 5-10 minutes: Stir in the sliced carrots and celery, cooking until they begin to soften.
   • 10-14 minutes: Add diced zucchini and bell pepper; cook for another 3-4 minutes.
   • 14-20 minutes: Pour in the vegetable broth and bring it to a boil.
   • 20-30 minutes: Stir in the orzo pasta and dried herbs, reduce heat to a simmer. Season with salt and pepper, simmering until orzo is tender.
4. Finishing Touches (5 minutes)
   • Add spinach leaves, allowing them to wilt into the soup.
   • Stir in fresh parsley and lemon juice just before serving.
5. Resting (5 minutes)
   • Allow the soup to rest for 5 minutes before serving to let the flavors meld.

Adjust the timing as needed based on your pace and preferences.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic; sauté until onion is translucent.

Stir in sliced carrots and celery, cooking until they begin to soften.

Add diced zucchini and bell pepper; cook for another 3-4 minutes.

Pour in vegetable broth and bring to a boil.

Stir in orzo pasta and dried herbs, reducing heat to a simmer.

Season with salt and pepper, simmering until orzo is tender.

Add spinach leaves, allowing them to wilt into the soup.

Stir in fresh parsley and lemon juice just before serving.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Pair with a warm, crusty loaf of bread to soak up the flavorful broth.
• Grated Parmesan Cheese: Sprinkle a generous amount on top for an added layer of richness.
• Simple Green Salad: Serve alongside a fresh green salad for a light and balanced meal.
• Grilled Cheese Sandwich: Complement the soup with a classic grilled cheese for a comforting combination.
• Garlic Breadsticks: Enjoy with garlic breadsticks for a delicious, savory side.

Storage

To store Vegetable Orzo Soup, let it cool completely before transferring to an airtight container.

Refrigerate for up to 3 days.

Reheat gently on the stove or microwave, adding broth if needed.

Freezing

To freeze vegetable orzo soup, first cool it completely.

Transfer to airtight containers, leaving space for expansion.

Label with date and freeze up to 3 months for ideal freshness.

Reheating

To reheat Vegetable Orzo Soup, gently warm it on the stove over medium heat.

Stir occasionally, until heated through.

If needed, add a splash of broth to adjust consistency.

Final Thoughts

Vegetable Orzo Soup is a delicious and hearty dish that’s perfect for any occasion.

With its blend of fresh vegetables and flavorful broth, it’s both nutritious and satisfying.

The orzo pasta adds a delightful texture, while the herbs and lemon juice enhance its taste.

Feel free to customize the soup with your favorite vegetables or add a protein for a more filling meal.

This recipe is versatile and can be doubled for larger gatherings.

Don’t forget, leftovers can be stored in the refrigerator for up to 3 days, making it a convenient option for meal prep.

Enjoy this comforting Italian soup with family and friends!

Frequently Asked Questions

Can I Substitute Orzo With Another Type of Pasta?

Yes, you can substitute orzo with small pasta like ditalini or small shells. Cook until al dente, absorbing flavors well. Adjust cooking time slightly as needed. They’ll add a similar texture and blend seamlessly into your dish.

Is There a Gluten-Free Option for This Soup?

You can make this soup gluten-free by using gluten-free pasta or rice instead of orzo. Both options absorb the broth’s flavors beautifully, maintaining a hearty texture. Confirm your broth and seasonings are gluten-free too.

What Is the Nutritional Information per Serving?

Each serving contains approximately 250 calories, 8g fat, 38g carbohydrates, and 6g protein. You’ll enjoy a hearty soup rich in flavors from aromatic herbs and fresh vegetables, perfectly balanced with the tangy hint of lemon.

Can I Make This Soup in a Slow Cooker?

Yes, you can use a slow cooker. Sauté onions and garlic first, then transfer everything except spinach, parsley, and lemon juice to the cooker. Cook on low for 6-8 hours, adding remaining ingredients in the last 30 minutes.

How Can I Make This Soup Spicier?

Add some red pepper flakes or diced jalapeños when sautéing the onion and garlic. You can also stir in a teaspoon of hot sauce or cayenne pepper while simmering for a spicier flavor profile.

Vegetable Orzo Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Italian

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 cup orzo pasta
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 1 zucchini diced
• 1 bell pepper diced
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach leaves
• 1/4 cup fresh parsley chopped
• 1 tablespoon lemon juice

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic; sauté until onion is translucent.
• Stir in sliced carrots and celery, cooking until they begin to soften.
• Add diced zucchini and bell pepper; cook for another 3-4 minutes.
• Pour in vegetable broth and bring to a boil.
• Stir in orzo pasta and dried herbs, reducing heat to a simmer.
• Season with salt and pepper, simmering until orzo is tender.
• Add spinach leaves, allowing them to wilt into the soup.
• Stir in fresh parsley and lemon juice just before serving.
• Let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider adding a Parmesan rind to the broth while simmering, removing it before serving. This soup can also be adjusted to taste by varying the vegetables or adding a protein like chickpeas or beans for extra heartiness. The recipe can be easily doubled for larger gatherings, and leftovers can be stored in the refrigerator for up to 3 days.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.