There’s something incredibly comforting about a warm bowl of vegetable soup, especially when it’s brimming with vibrant colors and wholesome ingredients. Vegetable Orzo Soup is not just a delightful dish; it’s a hearty hug in a mug that can brighten up any weeknight dinner or cozy Sunday brunch. Packed with nutritious vegetables and tender orzo pasta, this soup is the kind of recipe that brings people together, whether it’s for a family meal or a gathering with friends.
Why you’ll love this dish
Many home cooks find solace in preparing soups, and this Vegetable Orzo Soup easily earns a spot at the top of that list. Imagine a dish that’s quick to whip up, budget-friendly, and wholly satisfying! With this recipe, you can showcase your culinary skills without breaking a sweat. It’s perfect for busy weeknights when time is of the essence but flavor cannot be sacrificed.
"This soup is my go-to comfort food. The combination of fresh veggies and orzo makes it feel like a warm embrace." – Jessica T., home cook and soup lover
Not only is it straightforward to make, but it also appeals to various dietary preferences, making it great for gatherings. Whether you’re looking for a vegetarian option or just something filling, this soup checks all the boxes.
Step-by-step overview
Creating the perfect Vegetable Orzo Soup involves a few simple steps, yet the final product feels like a culinary achievement. This soup comes together seamlessly, making it ideal for cooks of any experience level. You will start by sautéing your vegetables to build a flavorful base, then add the rest of the ingredients and let everything simmer until it’s perfectly tender. If you’re short on time, don’t worry! This dish is quick to prepare, taking under an hour from start to finish.
What you’ll need
To create this delightful soup, gather the following ingredients:
- 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
Feel free to adapt by swapping ingredients based on what you have on hand! For instance, you can use frozen vegetables instead of fresh or swap out the orzo for another pasta.
Step-by-step instructions
- In a large pot, heat the butter or olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the veggies soften.
- Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
- Toss in 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.
- Stir in the dry orzo and reduce the heat to a simmer. Cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the frozen corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. If desired, add lemon juice or apple cider vinegar for a flavor boost.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.
Best ways to enjoy it
When serving Vegetable Orzo Soup, consider ways to elevate your dish. A warm crusty bread or garlic bread pairs beautifully, allowing you to soak up every last delightful drop. For a balanced meal, add a simple side salad featuring seasonal greens or a hearty grain like quinoa. If you love toppings, feel free to sprinkle extra fresh herbs or a drizzle of olive oil for an added pop of flavor.
Storage and reheating tips
Leftover Vegetable Orzo Soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove until heated through, or use the microwave in short bursts, stirring in between. Note that orzo may absorb some of the broth, so you might want to add a bit of water or broth when reheating to achieve your desired consistency.
Helpful cooking tips
For a richer flavor, consider sautéing your vegetables until they develop a slight caramelization before adding in the garlic and tomato paste. Additionally, if you prefer a spicier kick, you can add crushed red pepper flakes to the pot for more warmth. Always taste as you go—this practice not only refines the flavors but allows you to tweak the seasoning to your personal preference.
Creative twists
Feel free to mix things up! You can add different vegetables such as spinach, kale, or zucchini. To make it creamy, stir in a splash of heavy cream or coconut milk towards the end of cooking. If you’re in the mood for a heartier soup, consider adding cooked chicken or turkey. Want a gluten-free option? Substitute orzo with a gluten-free pasta shape.
Common questions
How long does it take to prepare Vegetable Orzo Soup?
This recipe is quite quick, with a total prep and cook time of less than an hour, making it perfect for a weeknight dinner.
Can I make this soup in advance?
Absolutely! Vegetable Orzo Soup actually tastes even better the next day, as the flavors meld together. Just be mindful of how the orzo absorbs liquid over time.
What can I substitute for orzo?
If you don’t have orzo, any small pasta shape will work, or you can use quinoa for a gluten-free alternative.
With this Vegetable Orzo Soup, you’re not just preparing a meal; you’re crafting a warm experience that’s sure to be cherished. Enjoy every spoonful!
Vegetable Orzo Soup
Ingredients
Base Ingredients
- 1 tablespoon butter or olive oil For sautéing the vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 14.5 oz. can diced tomatoes With their juices
- 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 For freshness
- ½ teaspoon fresh lemon juice or apple cider vinegar Optional, for a flavor boost
- to taste Kosher salt and freshly ground black pepper
Instructions
Preparation
- In a large pot, heat the butter or olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the veggies soften.
- Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
- Toss in 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.
- Stir in the dry orzo and reduce the heat to a simmer. Cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the frozen corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. If desired, add lemon juice or apple cider vinegar for a flavor boost.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.
Notes
Vegetable Orzo Soup
Ingredients
Base Ingredients
- 1 tablespoon butter or olive oil For sautéing the vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 14.5 oz. can diced tomatoes With their juices
- 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 For freshness
- ½ teaspoon fresh lemon juice or apple cider vinegar Optional, for a flavor boost
- to taste Kosher salt and freshly ground black pepper
Instructions
Preparation
- In a large pot, heat the butter or olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the veggies soften.
- Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
- Toss in 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.
- Stir in the dry orzo and reduce the heat to a simmer. Cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the frozen corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. If desired, add lemon juice or apple cider vinegar for a flavor boost.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.