Vegetable Orzo Soup

Ingredients

• 1 cup (180 g) dry orzo pasta

• 2 tablespoons olive oil

• 1 medium onion, finely diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups (1.9 liters) vegetable broth

• 1 cup diced zucchini (optional)

• 1 cup chopped spinach (optional)

• 1 teaspoon dried Italian seasoning

• ½ teaspoon dried thyme

• ½ teaspoon black pepper

• ¾ teaspoon salt, or to taste

• 1 bay leaf

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh lemon juice

• ¼ teaspoon red pepper flakes (optional)

Instructions

1. Prepare the vegetables

Wash and peel the carrots. Dice the carrots, celery, and onion into small, even pieces. Mince the garlic.

2. Sauté the vegetables

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add garlic and seasonings

Stir in minced garlic, Italian seasoning, thyme, black pepper, and red pepper flakes. Cook for about 30 seconds until fragrant.

4. Add the broth

Pour in the vegetable broth. Add the bay leaf and salt. Stir everything together and bring the soup to a gentle boil.

5. Simmer the vegetables

Reduce the heat and simmer uncovered for 10–12 minutes, or until the carrots are almost tender.

6. Add the orzo

Stir in the dry orzo pasta. Cook according to the package directions, usually 8–10 minutes, stirring occasionally so the pasta does not stick to the bottom.

7. Add optional vegetables

If using zucchini, add it during the last 5 minutes of cooking. Stir in spinach during the final 1–2 minutes until wilted.

8. Finish the soup

Remove the bay leaf. Add fresh lemon juice and chopped parsley. Taste and adjust salt and pepper as needed.

9. Serve

Ladle the hot vegetable orzo soup into bowls. Garnish with extra parsley and a little black pepper. Serve with crusty bread or a fresh green salad.

Nutrition Information

Estimated per serving, based on 6 servings without optional vegetables.

Nut & Allergen Information

• Peanuts: Not included in the basic recipe.

• Tree nuts: Not included in the basic recipe.

• Dairy: Naturally dairy-free if prepared with dairy-free broth.

• Gluten/Wheat: Regular orzo contains wheat and gluten. Use certified gluten-free orzo if needed.

• Soy: Not included in the basic recipe, but check broth labels.

• Other allergens: Check packaged broth and pasta labels for possible cross-contact.

Q/S – Questions & Suggestions

Q: Can I use chicken broth instead of vegetable broth?

Yes! Chicken broth works perfectly and gives the soup a richer flavor.

Q: Can I make this soup vegetarian?

Yes. Use vegetable broth and make sure all seasonings are vegetarian-friendly.

Q: Can I use another pasta instead of orzo?

Absolutely! Small pasta shapes such as ditalini, small shells, or macaroni are good alternatives. Cooking times may vary.

Q: Can I add more vegetables?

Yes! Green beans, peas, corn, zucchini, spinach, and potatoes are excellent additions.

Q: How can I make the soup creamier?

Stir in ¼ cup heavy cream or a splash of milk at the end of cooking.

Q: Can I make this soup ahead of time?

Yes, but orzo absorbs liquid as it sits. For the best texture, cook and store the orzo separately and add it when reheating.

Q: How do I store leftovers?

Refrigerate in an airtight container within 2 hours. Store for up to 3–4 days.

Q: Can I freeze vegetable orzo soup?

Yes, but the orzo may become soft after thawing. For best results, freeze the soup without the pasta and cook fresh orzo when serving.

Q: How do I fix soup that becomes too thick?

Add warm vegetable broth or water until you reach your preferred consistency.

Chef’s Tips

• Cut vegetables into similar-sized pieces so they cook evenly.

• Stir the orzo frequently to prevent sticking.

• Add lemon juice at the end for a fresh, bright flavor.

• Keep extra broth available because orzo absorbs liquid over time.

• For meal prep, store cooked orzo separately from the soup.

Serving Suggestion: Enjoy this delicious vegetable orzo soup with garlic bread, toasted baguette slices, or a simple garden salad for a satisfying meal!