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Vegetable Orzo Soup

Nourishing Vegetable Orzo Soup for Cozy Evenings

This Vegetable Orzo Soup is a comforting, nutritious dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil For sautéing vegetables; can substitute with vegetable oil.
  • 1 medium Onion Provides depth of flavor; can substitute with shallots.
  • 2 medium Carrots Adds natural sweetness; any sweet root vegetable works.
  • 2 stalks Celery Offers crunch; leeks are a great substitute.
  • 2 cloves Garlic Enhances flavor; can replace with garlic powder.
For the Soup
  • 1 teaspoon Dried Italian Seasoning Infuses soup with herbs; use oregano, basil, thyme mix if unavailable.
  • 1 teaspoon Thyme Contributes flavor; omit if not available.
  • 1/4 teaspoon Red Pepper Flakes Adds kick; adjust to heat preference.
  • 6 cups Vegetable Broth Flavorful base; chicken broth can be used.
  • 15 ounces Canned Diced Tomatoes Brings acidity; fresh tomatoes can substitute.
For the Goodness
  • 1 cup Orzo Pasta Provides heartiness; can swap with another small pasta or quinoa.
  • 1 medium Zucchini Adds freshness; yellow squash can substitute.
  • 1 medium Yellow Squash Offers similar texture; zucchini is also a good choice.
  • 1 cup Frozen Peas Infuses sweetness; fresh peas can be used.
  • 4 cups Fresh Spinach Adds nutrition; kale or chard are alternatives.
For the Finish
  • to taste Salt & Black Pepper Essential for seasoning.
  • 1/4 cup Chopped Parsley For garnish; cilantro or basil can be substitutes.
  • to taste Grated Parmesan Cheese Adds richness; consider nutritional yeast for non-dairy.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Vegetable Orzo Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until softened.
  2. Stir in 2 minced garlic cloves, 1 teaspoon of dried Italian seasoning, and 1 teaspoon of thyme. Optionally add 1/4 teaspoon of red pepper flakes. Sauté for an additional minute.
  3. Pour in 6 cups of vegetable broth and add 1 can of diced tomatoes (15 ounces). Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  4. Stir in 1 cup of orzo pasta. Cook according to package instructions (about 8-10 minutes). Stir occasionally to prevent sticking.
  5. Add 1 chopped zucchini, 1 chopped yellow squash, and 1 cup of frozen peas. Cook for an additional 3-5 minutes until tender-crisp.
  6. Gently fold in 4 cups of fresh spinach and stir until wilted (1-2 minutes). Season with salt and pepper to taste.
  7. Ladle soup into bowls and garnish with chopped parsley. Sprinkle with grated Parmesan cheese if desired. Serve warm.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 37gProtein: 8gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Prep vegetables ahead of time for smoother cooking. Use high-quality vegetable broth for better flavor. Avoid overcooking orzo to keep it al dente.

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