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Vegetable Orzo Soup

Vegetable Orzo Soup

A hearty, flavorful, and nutritious soup made with fresh vegetables, tender orzo pasta, and a savory broth. Perfect for any season and ready in just 55 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 174
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon butter or olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 medium potatoes cut into ½-inch cubes
  • 1 can (14.5 oz) diced tomatoes
  • 6-7 cups vegetable broth
  • 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
  • 1 cup frozen sweet corn
  • ½ cup fresh parsley chopped
  • 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

Equipment

  • Large pot (6+ quarts)
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. 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.
  2. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant. The tomato paste should darken slightly.
  3. 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.
  4. Simmer for 15-20 minutes until potatoes are nearly fork-tender. Stir occasionally to prevent sticking.
  5. 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.
  6. Add frozen corn during the final 5 minutes of cooking. Taste and adjust seasoning with salt and black pepper.
  7. 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.

Notes

Orzo will continue absorbing liquid as it sits. Add extra broth when reheating leftovers. The pasta texture will soften slightly but flavors deepen overnight. Can substitute orzo with other small pasta shapes like ditalini or small shells. Add white beans, chickpeas, or shredded chicken for extra protein. Fresh tomatoes can replace canned (use 1 pound for one 14.5 oz can). Use a large 6+ quart pot to prevent overflow.