This Vegetable Orzo Soup is one of those comforting, wholesome recipes that makes you feel good from the inside out. It’s packed with tender vegetables, hearty orzo pasta, and rich savory flavors that come together in under an hour. I first made this on a chilly Sunday afternoon when I needed something nourishing but didn’t want to spend all day in the kitchen.
Table of Contents
Ingredients for Vegetable Orzo Soup
When I make this soup, I always reach for the freshest vegetables I can find at the market. The quality of your produce really shines through in this recipe, so take an extra moment to select firm carrots and crisp celery. I usually keep orzo stocked in my pantry since it’s such a versatile pasta shape.
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped – I recommend cutting them into uniform ¼-inch pieces so they cook evenly
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes – Yukon Gold work beautifully for their creamy texture
- 1 (14.5 oz) can diced tomatoes
- 6-7 cups vegetable broth – Low-sodium gives you better control over salt levels
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- ⅓ cup dry orzo pasta – This creates the perfect pasta-to-broth ratio
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ teaspoon fresh lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Having all your ingredients measured and ready before you start makes the cooking process much smoother.
Step 1: Heat the butter or olive oil in a large pot (at least 6 quarts) over medium heat. Add the chopped onions, carrots, and celery, stirring occasionally for 8-10 minutes until the vegetables soften and the onions turn translucent. This step builds the flavor foundation, so resist the urge to rush it.
Step 2: Stir in the minced garlic and tomato paste, cooking for about 1 minute while stirring constantly. The tomato paste should darken slightly and become fragrant. Cooking the tomato paste removes any raw taste and intensifies its natural sweetness.
Step 3: Add the cubed potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Turn the heat to high and bring everything to a rolling boil, then reduce to medium-low for a steady simmer with gentle bubbling.
Step 4: Let the soup simmer for 15-20 minutes until the potatoes are nearly fork-tender. Stir occasionally to prevent anything from sticking to the bottom.
Step 5: Stir in the orzo pasta and continue simmering for 8-10 minutes until the orzo is al dente and the vegetables are fully tender. Watch the orzo carefully during the last few minutes – it should have a slight bite and not turn mushy. I learned this the hard way when I once let it cook too long and ended up with paste instead of pasta.
Step 6: Add the frozen corn during the final 5 minutes of cooking. Taste the soup and adjust the seasoning with salt and black pepper as needed. Start conservatively with salt since the broth and seasoned salt already contribute sodium.
Step 7: Remove the pot from heat and stir in the fresh parsley. If you like a brighter flavor, add the lemon juice or apple cider vinegar now. Serve hot with freshly grated Parmesan cheese sprinkled on top.
Perfect Pairings for Vegetable Orzo Soup
This soup pairs wonderfully with sides that add texture contrast and complement its savory flavors.
Crusty Sourdough Bread: A thick slice of warm sourdough is perfect for soaking up every last drop of broth. The tangy flavor and chewy crust balance the soup’s richness while adding satisfying texture. Try a sourdough pesto grilled cheese for an indulgent pairing.
Simple Arugula Salad: Fresh peppery arugula tossed with lemon vinaigrette offers a bright, crisp contrast to the warm, hearty soup. The bitterness of the greens cuts through the soup’s sweetness beautifully.
Garlic Bread Rolls: Warm garlic bread rolls add an indulgent touch with their buttery, garlicky flavor. They’re substantial enough to make this a complete meal without overwhelming the delicate vegetable flavors.
Mediterranean Flatbread: A simple flatbread brings Italian flavors that echo the soup’s herb profile. It adds a refreshing element and works perfectly for dipping. Consider serving alongside a Mediterranean chicken gyros platter for a complete Mediterranean feast.
Roasted Brussels Sprouts: Caramelized Brussels sprouts add earthy depth and a satisfying crunch. They bring nutritional variety and their slightly bitter notes complement the soup’s subtle sweetness.
Keeping It Fresh and Serving Smart
Store your leftover soup in airtight containers in the refrigerator for up to 3-4 days. The orzo will continue absorbing liquid as it sits, so add a splash of vegetable broth when reheating to restore the original consistency. The pasta texture will soften slightly, but the flavors actually deepen overnight.
Reheat portions on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual servings in 1-minute intervals, stirring between each interval. The soup freezes well for up to 3 months in freezer-safe containers. Leave some headspace for expansion, and thaw overnight in the refrigerator before reheating. Fresh herbs lose some vibrancy during freezing, so consider adding extra parsley when serving thawed portions.
For a heartier meal, this soup works wonderfully as a base for added protein. Stir in rotisserie chicken, Italian sausage, or white beans during the last few minutes of cooking. If you love orzo-based dishes, try my chicken sausage and broccoli orzo or creamy one-pot broccoli cheddar orzo for more comforting pasta meals.
FAQs
Can I use a different pasta shape instead of orzo?
Absolutely. Small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Just adjust the cooking time according to the package directions since different shapes cook at different rates.
How can I make this soup more filling?
Add white beans, chickpeas, or shredded rotisserie chicken during the last 10 minutes of cooking. These protein additions transform the soup into a heartier main course while maintaining its comforting character.
Why does my soup get thicker after refrigeration?
The orzo continues absorbing liquid as it sits. Simply stir in extra vegetable broth when reheating until you reach your preferred consistency. Start with ½ cup and add more as needed.
Vegetable Orzo Soup
Ingredients
Equipment
Method
- Heat butter or olive oil in a large pot (at least 6 quarts) over medium heat. Add chopped onions, carrots, and celery, cooking for 8-10 minutes until vegetables soften and onions turn translucent.
- Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant. The tomato paste should darken slightly.
- Add potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a boil, then reduce to medium-low for a steady simmer.
- Simmer for 15-20 minutes until potatoes are nearly fork-tender. Stir occasionally to prevent sticking.
- Stir in orzo pasta and continue simmering for 8-10 minutes until orzo is al dente and vegetables are fully tender. Watch carefully to avoid overcooking the pasta.
- Add frozen corn during the final 5 minutes of cooking. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar. Serve warm with freshly grated Parmesan cheese if desired.
