I’m so excited to share my favorite Vegetable Orzo Soup recipe with you!
There’s something magical about the way tiny orzo pasta mingles with fresh veggies in a savory broth.
It’s my go-to comfort food when I need a nutritious meal that doesn’t skimp on flavor.
This soup is easy to customize with whatever’s in your fridge!
Ready to transform simple ingredients into a bowl of steaming goodness that’ll have everyone asking for seconds?
Ingredients
- Olive oil
- Onion
- Celery stalks
- Carrots
- Garlic cloves
- Green beans
- Vegetable broth
- Diced tomatoes
- Tomato sauce
- Italian seasoning
- Kosher salt
- Black pepper
- Orzo pasta
- Fresh spinach
Recommended Tools
Having the right kitchen tools on hand makes preparing Vegetable Orzo Soup so much easier and more enjoyable. With these kitchen essentials, you can chop all those fresh veggies, simmer everything to perfection and create a delicious homemade soup without any frustration.
- Large Soup Pot:
A spacious pot gives you plenty of room to sauté vegetables and simmer all the ingredients together without overflow.
- Chef’s Knife:
Essential for chopping onions, celery, carrots, green beans and other vegetables quickly and efficiently.
- Cutting Board:
Provides a stable surface for prepping all those fresh vegetables that go into this nutritious soup.
- Wooden Spoon:
Perfect for stirring the soup and preventing the orzo from sticking to the bottom of the pot while cooking.
- Measuring Cups:
Helps you add the exact amount of orzo, broth and other ingredients for consistent results every time.
- Can Opener:
Necessary for opening the canned diced tomatoes and tomato sauce that give this soup its rich flavor base.
Instructions
Let’s get cooking with this delicious Vegetable Orzo Soup! Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Toss in your chopped onion, 2-3 stalks of chopped celery, 4-5 chopped carrots, and 6 minced garlic cloves. Sauté these veggies until they’re soft and fragrant – your kitchen will smell amazing!
Once your base vegetables have softened, add 1 pound of trimmed and chopped green beans to the pot. Pour in 5 cups of vegetable broth, a 14.5 oz can of diced tomatoes, and an 8 oz can of tomato sauce.
Now for the flavor boost! Sprinkle in 1 teaspoon of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Give everything a good stir and let it simmer for about 15 minutes to marry those flavors together.
Time for the pasta! Add ¾ cup of orzo to the simmering soup and cook until it’s tender, which takes about 8-10 minutes. Keep an eye on it – nobody likes mushy orzo!
For the finishing touch, stir in 2 cups of fresh spinach and watch it wilt into the hot soup. This adds a beautiful pop of green color and tons of nutrients.
Pro Tips
To avoid ending up with mushy orzo in your leftover soup, consider cooking the pasta separately and adding it to individual serving bowls just before ladling the hot soup over it.
This simple technique prevents the orzo from absorbing too much liquid and becoming overly soft when storing leftovers, ensuring perfect texture with every serving.
Substitutions & Variations
The beauty of this Vegetable Orzo Soup lies in its flexibility allowing you to adapt it based on seasonal ingredients or dietary needs.
- Mediterranean Version: Substitute kalamata olives, artichoke hearts and feta cheese for green beans and finish with fresh dill instead of Italian seasoning.
- Protein-Packed Option: Add a can of white beans or chickpeas during the last 5 minutes of cooking and top with grated parmesan cheese.
- Gluten-Free Adaptation: Replace orzo with quinoa or rice and extend cooking time by 5-10 minutes until grain is tender.
- Fall Harvest Twist: Swap in diced butternut squash and kale for green beans and spinach then add a pinch of nutmeg.
- Lemon Brightness: Add zest and juice of one lemon at the end of cooking and garnish with fresh herbs like parsley or basil.
- Spicy Variation: Include a diced jalapeño with the vegetables and add a teaspoon of smoked paprika with the Italian seasoning.
Leftovers & Storage Tips
Since homemade soup always tastes better the next day, this Vegetable Orzo Soup makes exceptional leftovers that’ll save you time and delight your taste buds throughout the week.
Store it in airtight containers in your fridge for up to 4 days. Just know the orzo will continue absorbing liquid, so you might need to add a splash of broth when reheating. For longer storage, freeze portions without the pasta!
Make Tonight’s Dinner
Vegetable Orzo Soup
A hearty vegetable soup featuring orzo pasta, fresh vegetables, and flavorful herbs.
- 2 Tbsp olive oil
- 1 onion, chopped
- 2-3 celery stalks, chopped
- 4-5 carrots, chopped
- 6 cloves garlic, minced
- 1 lb green beans, trimmed and chopped
- 5 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- ¾ cup orzo pasta
- 2 cups packed fresh spinach
- Heat olive oil in a large pot.
- Sauté onion, celery, carrots, and garlic until softened.
- Add green beans, broth, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.
- Simmer 15 minutes.
- Stir in orzo and cook until tender, about 8-10 minutes.
- Add spinach and cook until wilted.
