Vegetable Orzo Soup

Vegetable Orzo Soup is one of those comforting bowls that feels like a warm hug on a chilly day. It’s packed with tender vegetables, hearty orzo pasta, and a savory broth that brings everything together beautifully. I love making this soup when I want something nourishing that doesn’t require hours in the kitchen.

I first made this soup on a busy weeknight when I needed dinner fast but didn’t want to sacrifice flavor or nutrition. The combination of fresh vegetables, fragrant herbs, and that perfect touch of sweetness from brown sugar creates a soup that’s both satisfying and surprisingly easy to pull together. Whether you’re meal prepping for the week or serving it fresh to your family, this Vegetable Orzo Soup delivers on taste and comfort every single time.

What You’ll Need for This Hearty Vegetable Soup

I always start with fresh vegetables when making this vegetable orzo soup because they add so much flavor and texture. Here’s what you’ll need:

• 1 tablespoon butter or olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 cup chopped celery
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 medium potatoes, cut into ½-inch cubes
• 1 (14.5 oz) can diced tomatoes
• 6-7 cups vegetable broth (use 6 cups for thicker soup, 7 for a brothier consistency)
• 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 (watch this carefully so it doesn’t overcook)
• 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

Pro tip: Don’t skip the Worcestershire sauce. It adds a unique depth that really brings all the flavors together in this vegetable orzo soup.

How to Make This Easy Vegetable Orzo Soup

I recommend working through these steps in order for the best results. The layering of flavors really makes a difference.

Step 1: Heat butter or olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. You’ll notice the vegetables starting to release their natural sweetness.

Step 2: Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant. The tomato paste should darken slightly and coat the vegetables beautifully.

Step 3: Add the cubed potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a rolling boil over medium-high heat.

Step 4: Once boiling, stir in the orzo pasta. Reduce the heat to maintain a gentle simmer. Cook for 25-30 minutes total. During this time, the potatoes will become tender and the orzo will cook to al dente (the orzo itself takes about 8-10 minutes, but simmering the full time allows flavors to develop). Stir occasionally to prevent the orzo from sticking to the bottom.

Step 5: During the last 5 minutes of cooking, add the frozen corn. Taste the soup and adjust the seasoning with salt and black pepper as needed. I prefer tasting at this stage because the broth reduces and concentrates.

Step 6: Remove the pot from heat and stir in the fresh parsley. For extra brightness, add the lemon juice or apple cider vinegar. This optional step balances the flavors perfectly. The soup should have a slightly thickened consistency from the orzo. Serve warm with freshly grated Parmesan cheese if desired.

Perfect Pairings for Your Soup

This vegetable orzo soup pairs beautifully with crusty bread and fresh salads that complement its hearty texture.

Mediterranean Flatbread: The soft, warm flatbread is perfect for dipping into the savory broth and soaking up all those delicious flavors.

Sourdough Garlic Bread: Crispy on the outside, soft on the inside, this classic side adds a satisfying crunch and rich garlic flavor that enhances the soup.

Hummus Veggie Sandwich: For a lighter pairing, this sandwich adds extra protein and fresh vegetables while keeping the meal balanced and nutritious.

Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness of the soup and adds refreshing contrast.

These are some of the best sides for vegetable orzo soup that I’ve tried over the years.

More Comforting Soup Recipes to Try

This vegetable orzo soup fits perfectly into a rotation of warming, wholesome soups that satisfy without spending hours in the kitchen. For more vegetable-forward options, the Rosemary Roasted Garlic Bean Soup offers rich, earthy flavors with protein-packed beans, while the Healing Ginger Garlic Broth with Rice Noodles brings bright, immunity-boosting ingredients to the table.

When you’re craving heartier, cream-based soups, consider the Creamy Tuscan Garlic Tortellini Soup with its cheese-filled pasta and vibrant spinach, or the satisfying Chicken Orzo Tomato Soup that shares the same beloved orzo pasta base. For easy slow cooker options, the Slow Cooker Cowboy Soup delivers bold Southwestern flavors with minimal effort.

Storing Your Leftover Soup

Store your vegetable orzo soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

When reheating, warm the soup on the stovetop over medium heat. You’ll likely need to add extra broth or water (about ½ to 1 cup) since the orzo continues absorbing liquid as it sits. Stir gently to prevent sticking.

Pro tip: For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. I recommend slightly undercooking the orzo by 2-3 minutes if you plan to freeze the soup. Thaw in the refrigerator overnight before reheating.

Common Questions About This Recipe

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