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Healthy Orzo Vegetable Soup

Bowl of healthy orzo vegetable soup with spinach, zucchini, and Parmesan on a wooden table
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A light, nourishing, and flavorful one-pot soup packed with fresh vegetables and tender orzo pasta. Simple weeknight comfort food ready in just 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large carrot, diced small
  • 2 celery stalks, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked orzo pasta
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups fresh spinach
  • 2 tablespoons fresh lemon juice

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the carrot, celery, and onion. Cook, stirring occasionally, for 5 to 7 minutes until softened and the onion is translucent.
  2. Add the minced garlic and stir continuously for 1 minute until fragrant. Watch closely to avoid burning.
  3. Pour in the vegetable broth and undrained diced tomatoes. Add the orzo, zucchini, green beans, oregano, thyme, and bay leaf. Season with salt and black pepper. Stir to combine.
  4. Raise heat to medium-high and bring to a full boil. Reduce heat to a steady simmer and cook for 10 to 12 minutes, stirring occasionally, until orzo is tender and vegetables are cooked through.
  5. Remove and discard the bay leaf. Stir in fresh spinach and lemon juice. Simmer 1 to 2 minutes until spinach is just wilted and bright green. Remove from heat immediately.
  6. Taste and adjust salt and pepper. Ladle into bowls and top with Parmesan, fresh parsley, and crusty bread if desired.

Notes

  • For the best texture in leftovers, cook orzo separately and add it to each bowl at serving time. Orzo absorbs liquid quickly and will thicken the soup significantly as it sits.
  • Fire-roasted diced tomatoes add a deeper, slightly smoky flavor and are highly recommended over regular diced tomatoes.
  • Substitute any vegetables you have on hand such as mushrooms, bell peppers, peas, or corn.
  • To freeze, omit the orzo entirely. Freeze the vegetable broth base for up to 3 months and stir in freshly cooked orzo when reheating.

Nutrition

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