Vegetable Orzo Soup: A Hearty One-Pot Wonder

Vegetable Orzo Soup is my go-to recipe when I need something warm, filling, and ready fast. This chunky, flavorful soup combines tender vegetables with tiny orzo pasta in a rich tomato broth. I love how it comes together in one pot and tastes even better the next day.

I started making this soup on busy weeknights when my family craved comfort food without the fuss. The orzo pasta adds such a satisfying texture to every spoonful, and the combination of Worcestershire sauce, seasoned salt, and celery salt creates incredible depth. This vegetable orzo soup recipe is perfect for meal prep, freezes beautifully, and works for both vegetarians and veggie lovers. The best part? You probably have most ingredients in your pantry already. It’s become my most requested recipe during cold months, especially January and February when we need extra warmth.

What You’ll Need for This Vegetable Orzo Soup

This soup comes together with simple, wholesome ingredients you can find at any grocery store. I always use fresh garlic and good quality vegetable broth for the best flavor. Pro tip: don’t skip the celery salt, it makes a huge difference in the overall taste.

• 4 tablespoons 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 (Yukon Gold or russet), cut into ½-inch cubes
• 14.5 oz can diced tomatoes
• 6-7 cups vegetable broth (I prefer homemade when possible)
• 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 but recommended)
• Freshly grated Parmesan cheese for serving (optional)
• Kosher salt and fresh black pepper to taste

How to Make the Best Vegetable Orzo Soup

I highly recommend reading through all the steps before starting so you can prep your vegetables ahead. This makes the cooking process smooth and enjoyable.

Step 1: In a large Dutch oven, melt 4 tablespoons butter over medium heat. Add the chopped onions, carrots, and celery with a few pinches of salt. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables have softened and the onions turn translucent. This step builds the flavor foundation for your vegetable orzo soup.

Step 2: Stir in the minced garlic and tomato paste. Cook for 1 minute while stirring constantly until fragrant. The tomato paste should darken slightly and become aromatic. Don’t let the garlic burn or it will taste bitter.

Step 3: Add the cubed potatoes, diced tomatoes with their juices, vegetable broth (use 6 cups for thicker soup, 7 cups for brothier consistency), Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a full simmer. Once simmering, add the dry orzo pasta and stir well to prevent sticking to the bottom.

Step 4: Reduce heat to medium-low to maintain a gentle simmer. The soup should be at a gentle bubble, not a rolling boil, to prevent the orzo from breaking apart. Partially cover the pot (leave about 1-inch gap) and let it cook for 25-30 minutes. The potatoes should be fork-tender and the orzo al dente. Check the orzo at 20 minutes to avoid overcooking.

Step 5: In the last 5 minutes of cooking, stir in the frozen corn. Taste the soup and season with additional salt and black pepper as needed. The corn will heat through quickly and add a touch of sweetness.

Step 6: Remove the pot from heat and stir in the fresh parsley. If desired, add the lemon juice or apple cider vinegar to brighten the flavors and cut through the richness. Serve immediately, garnished with freshly grated Parmesan cheese.

Common mistake to avoid: Adding the orzo too early will result in mushy pasta. Always add it when indicated and watch the cooking time closely.

Perfect Pairings for Your Vegetable Orzo Soup

This soup pairs wonderfully with crusty, hearty sides that can soak up the delicious broth.

Crusty Bread: A thick slice of artisan bread provides the perfect vessel for dipping and adds satisfying texture contrast to the tender vegetables and orzo.

Mediterranean Flatbread: The herbs and olive oil in flatbread complement the Italian seasoning in this vegetable orzo soup beautifully, making it an ideal pairing for a complete meal.

Sourdough Garlic Bread: The tangy sourdough and buttery garlic notes enhance the savory depth of the soup, while the crispy texture balances the soft pasta and vegetables.

Saltine Crackers or Oyster Crackers: These classic soup companions add a pleasant crunch and help stretch the meal further. They’re especially popular with kids.

Hummus Veggie Sandwich: For a heartier meal, serve alongside a fresh veggie sandwich with hummus for added protein and a Mediterranean twist.

More Delicious Soups for Your Weekly Meal Plan

This chunky vegetable orzo soup complements other satisfying one-pot meals that bring comfort and convenience to busy weeknights. For a creamy upgrade with added protein, the One Pot Creamy Italian Ground Chicken Soup features similar Italian herbs with tender chicken and shell pasta. Those seeking international flavors will love the Potsticker Soup Recipe with its savory ginger-garlic broth and delicate dumplings, ready in just 30 minutes.

For lighter options that still deliver big flavor, pair this soup with the nutrient-packed Turkey Vegetable Soup Weight Loss or the smooth and velvety Roasted Vegetable Soup featuring caramelized root vegetables. These wholesome recipes make excellent meal prep companions throughout the week.

Storing and Reheating Your Vegetable Orzo Soup

This soup stores beautifully and the flavors deepen as it sits. Store leftovers in a sealed jar or airtight container in the refrigerator for 3-4 days.

For longer storage, I recommend freezing individual portions in small freezer bags for up to 3 months. This makes it easy to grab a single serving for lunch. To reheat, defrost overnight in the fridge or use your microwave’s defrost setting, then heat slowly on the stove or in the microwave.

Pro tip: the orzo will absorb liquid as it sits, so add extra water or vegetable broth when reheating to restore the original consistency. I usually add about ¼ to ½ cup of liquid per serving.

Common Questions About Vegetable Orzo Soup

Can I substitute the orzo with another pasta? Yes! Any small-shaped pasta like ditalini, small shells, or elbow macaroni works well. For a gluten-free option, use rice and adjust the cooking time as needed.

Why is my soup too salty? This often happens when using store-bought broth that’s already salted. Start with less seasoned salt and celery salt, then taste and adjust at the end. You can also add a peeled potato to absorb excess salt.

Can I make this vegetable orzo soup in a slow cooker? Absolutely! Optionally sauté the vegetables first, then place all ingredients except orzo, corn, and parsley in the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Add orzo near the end and cook until al dente, then stir in corn and parsley.

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