Vegetable Orzo Soup Recipe

I love this quick one pot Vegetable Orzo Soup that uses simple ingredients and makes a hearty, make-ahead meal, and if you like easy healthy veggie soups you’ll want to read on.

I always turn to this Vegetable Orzo Soup when the week gets away from me. It’s quick, a little messy to assemble, but never disappoints.

Tiny orzo swells into comforting little pearls and diced zucchini gives a fresh bite so it never feels heavy. This is a One Pot Soup Easy kind of thing you can stash in the fridge, and honestly it’s proper Good Winter Food that makes weekday dinners feel a little fancy.

I screw up the timing now and then, but somehow the flavors always sort themselves out, and leftovers? They vanish fast, promise.

Ingredients

• Olive oil adds healthy monounsaturated fats, silky mouth feel and subtle fruitiness.
• Onion gives savory depth, provides fiber and a hint of natural sweetness.
• Carrots bring crunchy sweetness, beta carotene for eyes and fiber.
• Orzo provides quick cooking carbs for energy, makes soup more hearty.
• Canned tomatoes add bright acidity, vitamin C and lycopene, mild sweetness.
• Zucchini keeps it light, adds moisture fiber and a gentle vegetal flavor.
• Peas add poppy sweetness, plant protein and a burst of color.
• Lemon brightens flavors with acidity, lifts richness and adds fresh tang.
• Parsley adds herb freshness and vitamin K, Parmesan adds salty umami.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup orzo (uncooked)
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• Freshly grated Parmesan cheese, for serving (optional)

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 2 diced carrots and 2 diced celery stalks and cook, stirring now and then, until softened about 6 to 8 minutes — try not to let them brown.

2. Add 3 minced garlic cloves and 1 diced medium zucchini, cook 1 to 2 minutes until garlic is fragrant and the zucchini starts to soften.

3. Stir in 1 cup orzo for about 30 seconds to a minute to toast it slightly, then pour in 1 (1
4.5 oz) can diced tomatoes with their juices and 6 cups vegetable broth.

4. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper. Stir, bring to a boil.

5. Lower heat to a simmer and cook uncovered about 8 to 10 minutes until the orzo is tender, stir occasionally so the orzo doesnt stick to the bottom.

6. Add 1 cup frozen peas in the last 2 minutes of cooking so they stay bright and not mushy.

7. Remove from heat, discard the bay leaf, then stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Taste and adjust salt and pepper if needed.

8. Ladle into bowls and top with freshly grated Parmesan cheese if you want, its optional but makes it extra cozy.

9. Make ahead tip: if you plan to store the soup, either undercook the orzo by a minute or cook the orzo separately and add when reheating because orzo soaks up broth and will get gummy; when reheating add a splash of broth or water to loosen it up.

Equipment Needed

1. Large pot (6 to 8 quart)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Can opener
7. Ladle
8. Fine grater or microplane for Parmesan

FAQ

Vegetable Orzo Soup Recipe Substitutions and Variations

• Olive oil: use avocado oil or grapeseed oil for a neutral high-heat option, or swap in 1 tablespoon butter for a richer, slightly sweeter finish (butter will brown faster so keep the heat lower).
• Orzo: replace with ditalini or small elbow macaroni, or try Israeli (pearl) couscous for a chewier texture, or use short-grain rice if you need a gluten-free option—cooking times will change.
• Vegetable broth: chicken broth works fine if you aren’t keeping it vegetarian, mushroom broth adds extra umami, or use water plus a vegetable bouillon cube or paste (taste and cut back on added salt).
• Frozen peas: swap with fresh peas (add near the end), shelled edamame for extra protein, or chopped green beans or corn for a different crunch and sweetness.

Pro Tips

1) Sweat the onions, carrots and celery over medium-low heat so they soften but dont brown — a little salt early helps them release water faster. If they do stick or get darker, scrape up the brown bits with a splash of broth, it adds flavor.

2) Toast the orzo very briefly in the pot for nuttiness, but dont walk away — it can burn in 30 to 60 seconds. Once you add the tomatoes and broth, use a wide pot and stir every few minutes so the orzo wont clump on the bottom.

3) Add the peas only in the last 2 minutes to keep them bright and slightly firm. For extra depth throw in a Parmesan rind with the broth while it simmers, then pull it out before serving, or finish the soup with a knob of butter for silkiness.

4) If you plan to store or reheat, undercook the orzo by a minute or cook it separately and mix in when reheating. Always add a splash of broth or water when warming up and re-check seasoning after you add lemon, because acid makes salt taste different.