This warm and colorful vegetable orzo soup is perfect for chilly days! With sweet carrots, crunchy celery, and tender orzo pasta, it’s a bowl full of goodness.
I love how easy it is to make! Just toss in the veggies, simmer, and you’re ready to enjoy a cozy meal. Pair it with bread, and you’ve got a winner!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, it adds a lovely depth of flavor. If you’re looking for a lighter option, avocado oil works well too.
Onion: Yellow onions are perfect for this soup; they add sweetness. If you prefer a milder taste, you can use shallots or green onions.
Garlic: Fresh is always best, but you can use garlic powder in a pinch. Just remember that 1/8 teaspoon of garlic powder equals one clove of garlic.
Vegetables: This soup is versatile! Feel free to swap zucchini for bell peppers or add in your favorite vegetables like green beans or corn.
Orzo: If orzo isn’t available, you can substitute with ditalini, rice, or even a gluten-free pasta for a similar texture.
White Beans: Cannellini beans are great, but chickpeas or kidney beans could also work nicely. Use whatever you have on hand!
How Do I Get the Best Flavor in My Vegetable Orzo Soup?
Building flavor is key! Start by sautéing the onion in oil until it’s soft; this helps release its sweetness. The garlic should be added just before the other veggies to prevent burning. Sautéing the carrots and celery together (the classic mirepoix) helps develop a tasty base.
- Use a large pot to allow enough room for simmering.
- Don’t rush adding the vegetables; give them time to soften before adding liquids.
- Taste and adjust seasoning as it simmers. You may want more salt, pepper, or even a squeeze of lemon for brightness!
Delicious Vegetable Orzo Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup orzo pasta
- 6 cups vegetable broth
- 1 (15 oz) can white beans, drained and rinsed
- 2 cups fresh spinach or chopped kale
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This wholesome Vegetable Orzo Soup takes about 10 minutes to prep and approximately 20 minutes to cook, so you’re looking at around 30 minutes in total. A quick and comforting meal ready in no time!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent and fragrant. This gives your soup a lovely base flavor.
2. Add More Veggies:
Next, stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until those vegetables start to soften. Your kitchen will smell amazing!
3. Incorporate Zucchini and Tomatoes:
Now, it’s time to add the diced zucchini and the can of tomatoes (make sure to include the juices!). Give everything a good stir to mix those vibrant flavors together.
4. Bring It to a Boil:
Pour in the vegetable broth and increase the heat to bring the soup to a boil. Once it’s bubbling happily, you’re ready for the next step!
5. Add the Orzo:
When boiling, add the orzo, dried oregano, and dried basil. Reduce the heat to a simmer and let it cook for about 8-10 minutes, or until the orzo is tender. Stir occasionally to prevent sticking.
6. Finish with Beans and Greens:
Once the orzo is cooked, stir in the drained white beans and the fresh spinach. Cook for another 2-3 minutes until the greens are wilted and the beans are warmed through.
7. Season to Taste:
Don’t forget to season with salt and pepper to taste. This will enhance all the flavors in your soup!
8. Serve and Enjoy:
Ladle the soup into bowls and finish with a sprinkle of fresh chopped parsley for a burst of color and flavor. Enjoy your hearty and healthy vegetable orzo soup!
Feel free to freeze any leftovers for a quick meal another day. Happy cooking!
Can I Use Different Vegetables in This Soup?
Absolutely! This soup is very versatile. You can substitute or add vegetables like bell peppers, green beans, or corn. Just make sure to adjust the cooking time as some veggies may take longer to soften.
What If I Don’t Have Orzo?
No problem! You can substitute orzo with ditalini, small shells, or even rice. Just keep an eye on the cooking time since different pasta types cook at varying rates.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup; just make sure to leave out the pasta as it can become mushy when thawed. Add freshly cooked pasta when reheating.
Can I Make This Soup Ahead of Time?
Yes, this soup is great for meal prep! You can make it a day or two in advance. Just store it in the fridge, and reheat on the stove when you’re ready to enjoy it!
