There’s something timeless about a good vegetable soup. It’s the kind of meal that feels like home—warm, simple, and deeply comforting. My Vegetable Orzo Soup takes that classic comfort and adds a little twist with tiny orzo pasta that gives it heartiness and body. It’s packed with bright vegetables, fragrant herbs, and a savory broth that makes every spoonful nourishing and satisfying.
Whether you’re cooking for the family or prepping ahead for a busy week, this soup is pure feel-good food.
Table of Contents
Why You’ll Love This Vegetable Orzo Soup
This soup brings the best of flavor, comfort, and simplicity together.
- Ready in about 40 minutes
- Perfect balance of fresh veggies and tender pasta
- Cozy, filling, and healthy
- Freezer-friendly and meal-prep approved
- Easily customizable with what’s in your fridge
- Naturally vegetarian and simple to make vegan
When I first made this recipe, it was after one of those long Texas days when all I wanted was something hearty but light.
My mom used to make vegetable soup on rainy days, but I always loved sneaking in a handful of pasta. That’s where the orzo came in. It’s small enough not to overwhelm the soup but still adds that “stick-to-your-ribs” comfort I grew up craving.
Ingredients You’ll Need
This recipe is built on fresh, colorful vegetables and pantry staples you already have on hand.
Main Ingredients
- 1 tablespoon butter or olive oil – adds richness and helps veggies sauté evenly
- 1 medium onion, chopped – forms the flavorful base
- 2 medium carrots, chopped – adds sweetness and color
- 1 cup chopped celery – adds crunch and balance
- 4 garlic cloves, minced – deepens the savory flavor
- 2 tablespoons tomato paste – brings body and richness
- 2 medium potatoes, cubed – hearty addition
- 1 (14.5 oz) can diced tomatoes – adds acidity and texture
- 6–7 cups vegetable broth – the base that ties everything together
- 1 tablespoon Worcestershire sauce – umami boost (use vegetarian version if
needed) - 1½ tablespoons brown sugar – softens acidity from tomatoes
- 1 tablespoon Italian seasoning – herby, comforting aroma
- 1 teaspoon seasoned salt – enhances flavor
- 1 teaspoon celery salt – adds depth
- ⅓ cup dry orzo pasta – gives the soup heartiness
- 1 cup frozen sweet corn – natural sweetness
- ½ cup chopped fresh parsley – for color and brightness
- ½ teaspoon lemon juice or apple cider vinegar – lifts the flavor at the end
- Parmesan cheese (optional) – to finish with richness
Optional Add-Ons or Substitutes
- Add baby spinach or kale for greens
- Use whole wheat orzo for extra fiber
- Swap potatoes with sweet potatoes for a subtle sweetness
- Add chickpeas or white beans for added protein
- Replace tomato paste with sun-dried tomato pesto for more depth
- Sprinkle red pepper flakes for heat
Step-by-Step Instructions
This soup is easy to bring together, and the steps are simple enough for any cook.
- Sauté the base vegetables.
Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until softened and fragrant. (Jake’s tip: a little browning adds depth.) - Add garlic and tomato paste.
Stir in garlic and cook for 30 seconds, then add tomato paste. Cook for another minute until it darkens slightly—it deepens the flavor beautifully. - Add potatoes, tomatoes, and broth.
Stir in diced potatoes, canned tomatoes, and vegetable broth. Add Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. - Simmer until vegetables are tender.
Bring to a boil, then reduce heat to medium-low. Simmer for about 15 minutes until the potatoes are nearly soft. - Add orzo and corn.
Stir in orzo pasta and frozen corn. Cook another 8–10 minutes until orzo is tender and soup thickens slightly. - Finish with herbs and seasoning.
Stir in parsley and lemon juice. Taste and adjust salt and pepper as needed. - Serve and garnish.
Ladle into bowls, top with a sprinkle of Parmesan cheese, and serve warm.
Quick reminders:
- Stir occasionally to prevent orzo from sticking
- Don’t overcook orzo—it continues to soften as it sits
- Add lemon juice right before serving to keep flavors bright
- For extra richness, swirl in a teaspoon of olive oil before serving
Expert Tips for Success
A few pro tips will take this soup from good to incredible.
- Use fresh herbs for maximum flavor
- Cook orzo directly in the broth for thicker texture
- If you prefer thinner soup, add extra broth near the end
- Make it ahead—flavors deepen after a day in the fridge
- Add a pinch of smoked paprika for a subtle warmth
- Serve with crusty bread or a green salad for a balanced meal
- Reheat gently to avoid overcooking the pasta
Pair it with my Roasted Tomato Soup or Greek Lemon Chicken Soup for a cozy soup duo perfect for winter dinners.
Serving Suggestions
This Vegetable Orzo Soup fits any meal plan—from light lunches to comforting dinners.
- Serve with warm garlic bread or grilled cheese
- Add a sprinkle of fresh herbs for color
- Top with shaved Parmesan or feta
- Pair with roasted veggies or a Caesar salad
- Include in a meal prep rotation for easy weekday lunches
- Serve alongside Tuscan White Bean Soup for a soup sampler spread
Every bowl feels wholesome, hearty, and homemade.
Storing and Reheating
Soup lovers, rejoice—this one keeps beautifully.
How to Store It
- Store in airtight containers in the fridge for up to 5 days
- Add extra broth before refrigerating to keep the orzo from soaking it all up
- Freeze in single portions for up to 3 months
How to Reheat It
- Reheat on the stovetop over low heat, adding a splash of broth to loosen
- Microwave individual portions for 1–2 minutes, stirring halfway
- Avoid boiling again—just warm through to preserve texture
This soup reheats beautifully and tastes even better the next day.
Nutrition Information
Serving Size: 1 cup | Calories: 174 | Sugar: 8.4g | Sodium: 833mg | Fat: 7.6g | Saturated Fat: 1.5g | Carbohydrates: 25.9g | Fiber: 4g | Protein: 3.1g | Cholesterol: 0mg
Frequently Asked Questions
Can I make this gluten-free?
Yes! Swap the orzo for gluten-free pasta or rice for a similar texture.
Can I use chicken broth instead?
Definitely—chicken broth adds a bit more richness, though it will no longer be vegetarian.
Can I add beans for more protein?
Absolutely. Chickpeas, lentils, or white beans fit perfectly in this soup.
Final Thoughts
This Vegetable Orzo Soup is more than just a meal—it’s comfort in a pot. It’s the kind of soup that warms you up, fills you up, and keeps you coming back for seconds. Simple ingredients, bold flavor, and hearty texture make it a staple in my kitchen.
- Use fresh, quality ingredients for best flavor
- Let it simmer slowly to develop richness
- Store leftovers for quick, wholesome meals all week
Whether you’re feeding family or just yourself, this is one of those recipes that never goes out of style—soulful, simple, and made with love.
Vegetable Orzo Soup
Ingredients
Equipment
Method
- Heat butter or olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until soft and fragrant.
- Add minced garlic and tomato paste. Cook for 30 seconds, then stir until the tomato paste darkens slightly.
- Stir in cubed potatoes, diced tomatoes (with juices), vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt.
- Bring the soup to a boil. Reduce heat to medium‑low and simmer for about 15 minutes until the potatoes are nearly tender.
- Stir in dry orzo pasta and frozen corn. Cook for another 8–10 minutes until the orzo is tender and the soup thickens slightly.
- Remove from heat. Stir in chopped parsley and lemon juice or apple cider vinegar. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and top with Parmesan cheese if desired. Serve warm.
Nutrition
Notes
- To keep orzo from absorbing too much broth when storing, add extra broth before refrigerating.
- Swap orzo for gluten‑free pasta or rice for a gluten‑free version.
