As winter’s chill sets in, few things are more comforting than a bowl of hot soup. This Vegetable Orzo Soup has become a cherished staple in many homes for its hearty texture and rich flavors, perfect for warming up on a cold day. With its bright blend of vegetables, tender orzo, and a savory broth, it’s a meal that brings comfort, nutrition, and joy with every spoonful.
Why You’ll Love This Recipe:
This easy one-pot soup is full of flavor, filling, and customizable. It’s an adaptable dish that suits any dietary preference, and its blend of orzo and fresh vegetables makes it both satisfying and healthy.
INGREDIENTS YOU’LL NEED:
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 Tbsp. tomato paste
- 2 medium potatoes, diced
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 Tbsp. Worcestershire sauce
- 1 1/2 Tbsp. brown sugar
- 1 Tbsp. Italian seasoning
- 1 tsp. seasoned salt
- 1 tsp. celery salt
- 1/3 cup dry orzo pasta
- 1 cup frozen sweet corn
- 1/2 cup chopped fresh parsley
- 1/2 tsp. lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese for serving (optional)
HOW TO MAKE Vegetable Orzo Soup:
Step-by-Step Instructions:
- Sauté the Vegetables: In a large pot, heat butter over medium heat. Add chopped onion, carrots, and celery. Season with a pinch of salt, cooking for 8-10 minutes until softened and the onion is translucent.
- Add Garlic and Tomato Paste: Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Simmer the Soup: Add potatoes, canned tomatoes with juice, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer. Add orzo, stirring to prevent sticking. Simmer for 25-30 minutes until vegetables are tender and orzo is al dente.
- Final Touches: In the last 5 minutes, stir in frozen corn. Taste and adjust seasoning with salt and pepper. Remove from heat and stir in fresh parsley. Optionally, add a squeeze of lemon juice to balance the flavors.
- Serve: Ladle the soup into bowls, top with Parmesan if desired, and enjoy!
Helpful Tips:
- Orzo Substitutes: You can swap out orzo for any small pasta or rice for a gluten-free option. Adjust cooking times accordingly.
- Add Extra Veggies: Feel free to add more vegetables like zucchini, spinach, or green beans.
- Don’t Overcook the Orzo: Aim for al dente to prevent the pasta from becoming mushy in the soup.
- Make it Vegan: Use olive oil instead of butter and substitute Worcestershire sauce with a vegan version.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Vegan (with modifications), Gluten-Free (with modifications)
Notes:
- Broth Variations: You can use chicken broth instead of vegetable broth for a richer flavor, or opt for low-sodium broth if you prefer to control the salt content.
- Customizing Vegetables: This soup is a great base for using up any leftover vegetables. Try adding spinach, kale, or bell peppers for extra nutrients and flavor.
- Make-Ahead: This soup tastes even better the next day as the flavors continue to meld. Make a batch in advance for easy meal prep.
NUTRITIONAL INFORMATION (per serving):
- Calories: 174
- Fat: 7.6g
- Carbohydrates: 25.9g
- Protein: 3.1g
- Sugar: 8.4g
- Sodium: 833.4mg
STORAGE INSTRUCTIONS:
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze portions for up to 3 months.
- Reheat: Reheat from frozen in the microwave or on the stovetop, adding extra broth or water if necessary.
Related Recipes:
If you enjoyed this, try these other comforting soups:
Conclusion:
This Vegetable Orzo Soup is an easy, nutritious, and heartwarming dish, ideal for busy days or when you’re craving something cozy. The beauty of this recipe is its versatility—feel free to experiment with different vegetables and herbs to make it your own!
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Cozy Vegetable Orzo Soup Recipe
Description
As winter’s chill sets in, few things are more comforting than a bowl of hot soup. This Vegetable Orzo Soup has become a cherished staple in many homes for its hearty texture and rich flavors, perfect for warming up on a cold day. With its bright blend of vegetables, tender orzo, and a savory broth, it’s a meal that brings comfort, nutrition, and joy with every spoonful.
Ingredients
- 4 Tbsp. butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 Tbsp. tomato paste
- 2 medium potatoes, diced
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 Tbsp. Worcestershire sauce
- 1 1/2 Tbsp. brown sugar
- 1 Tbsp. Italian seasoning
- 1 tsp. seasoned salt
- 1 tsp. celery salt
- 1/3 cup dry orzo pasta
- 1 cup frozen sweet corn
- 1/2 cup chopped fresh parsley
- 1/2 tsp. lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat butter over medium heat. Add chopped onion, carrots, and celery. Season with a pinch of salt, cooking for 8-10 minutes until softened and the onion is translucent.
- Add Garlic and Tomato Paste: Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Simmer the Soup: Add potatoes, canned tomatoes with juice, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer. Add orzo, stirring to prevent sticking. Simmer for 25-30 minutes until vegetables are tender and orzo is al dente.
- Final Touches: In the last 5 minutes, stir in frozen corn. Taste and adjust seasoning with salt and pepper. Remove from heat and stir in fresh parsley. Optionally, add a squeeze of lemon juice to balance the flavors.
- Serve: Ladle the soup into bowls, top with Parmesan if desired, and enjoy!
Notes
- Broth Variations: You can use chicken broth instead of vegetable broth for a richer flavor, or opt for low-sodium broth if you prefer to control the salt content.
- Customizing Vegetables: This soup is a great base for using up any leftover vegetables. Try adding spinach, kale, or bell peppers for extra nutrients and flavor.
- Make-Ahead: This soup tastes even better the next day as the flavors continue to meld. Make a batch in advance for easy meal prep.
