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Vegetable Orzo Soup

Vegetable orzo soup in white bowl with fresh parsley and parmesan cheese
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A hearty, flavorful, and nutritious soup made with fresh vegetables, tender orzo pasta, and a savory broth. Perfect for any season.

Ingredients

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  • 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
  • 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 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

Instructions

  1. In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8-10 minutes until the vegetables soften.
  2. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
  4. Stir in the orzo, reduce heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender. Stir occasionally to prevent sticking.
  5. In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
  6. Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors. Serve warm, garnished with freshly grated Parmesan cheese, if desired.

Notes

  • Don’t skip the Worcestershire sauce as it adds unique depth that brings everything together.
  • Watch the orzo carefully and don’t overcook it – it should remain al dente.
  • Use quality vegetable broth for the best flavor.
  • Use 6 cups broth for thicker soup, 7 cups for a brothier consistency.
  • Orzo can be substituted with any small-shaped pasta or rice for a gluten-free version.
  • Add extra vegetables like zucchini, spinach, or kale to enhance the soup.
  • For a meatier soup, consider adding chopped bacon, Italian sausage, or shredded chicken.
  • When reheating, add ½ to 1 cup extra broth as orzo absorbs liquid.

Nutrition

Find it online: https://www.benefitiany.com/easy-vegetable-orzo-soup/