Our quick and easy Vegetable Orzo Soup is the perfect winter warmer. It’s hearty, full of flavor, and satisfyingly chunky.

Love hearty soup recipes? Try our Sausage Zucchini Soup, Creamy Chicken Mushroom Soup, or Broccoli Cheddar Soup

Reasons to Love this Recipe

  • Simple – A hearty meal with simple steps, using only simple ingredients and one pot! Just like our One-Pot Chicken Stew
  • Favorite Pasta – Orzo, the wonder pasta, makes every spoonful a joy. No oversized pasta or long noodles here, just easy eating. 
  • Veggie Friendly – Adapting our Italian Sausage Kale Soup for our veggie friends, this is a delicious way to warm up.
  • One-Pot Wonder – Easy cleanup and ideal for big batches. This hearty veggie soup is the perfect make-ahead meal for those busy weeks.

Ingredients

Discover everything you need for this one-pot orzo vegetable soup at your nearest supermarket:

ingredients for vegetarian soup with orzo.
  • Orzo: This small pasta adds a delightful texture that makes every bite satisfying.
  • Vegetable broth: The foundation of the soup, it brings all the flavors together.
  • Diced tomatoes: Contribute a tangy, fruity note and create a richer broth.
  • Tomato paste: Adds depth of flavor.
  • Aromatics: Onions, carrots, celery, and garlic.
  • Potatoes: Feel free to use russet or Yukon Gold.
  • Sweet corn: Adds a touch of sweetness and a lovely texture contrast.
  • Parsley: Add a subtle, herby flavor.
  • Spices: Italian seasoning, seasoned salt, and celery salt.
  • Brown sugar: Helps balance out the tanginess.
  • Worcestershire sauce: It cuts through the richness of the soup and adds another layer of flavor.

See the recipe card for full information on ingredients and quantities.

Substitutions

Customize this orzo vegetable soup to your taste with these creative ideas:

  • Orzo: Any small-shaped pasta can be used as a substitute for orzo. You can even use rice for a gluten-free soup. Just make sure to adjust the cooking time accordingly.
  • Canned tomatoes: Fresh tomatoes can be used in place of canned ones for a fresher taste.
  • Fresh herbs: If fresh parsley isn’t available, try using other fresh herbs like basil or dill.

Add-ins

Want to enhance your orzo soup? Consider adding these ingredients:

  • More Veggies: Zucchini, cabbage, peas, green beans, bell peppers, spinach, kale, or even fresh asparagus.
  • Beans: Kidney beans or roasted chickpeas make a protein-rich soup that’s more filling.
  • Herbs & Spices: Thyme or oregano provide an aromatic touch. You could even use red pepper flakes for a warm kick. 
  • Meat: Chopped bacon, Italian sausage, or shredded cooked chicken all work well.

How to Make

Prepare this scrumptious light and flavorful soup effortlessly! Just follow these straightforward steps for a quick and tasty meal. For detailed guidance, check the recipe card below.

sauteed vegetables in a soup pot.

Step 1: Heat the butter in a large pot, then sauté the onions, carrots, and celery until soft. Add in garlic and tomato paste.

tomatoes and broth with vegetables in a soup pot.

Step 2: Add the potatoes, tomatoes, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a boil. Stir in the orzo, reduce the heat, and simmer until the pasta is al dente and vegetables are tender.

corn in a tomato based soup.

Step 3: Add corn and season soup with salt and pepper to taste.

chopped fresh parsley over soup.

Step 4: Remove soup from the heat and stir in parsley. Serve warm.

How to Make Vegetable Orzo Soup in a Slow Cooker

For an even easier one-pot recipe, this vegetable soup can easily be adapted for a slow cooker. Here’s how:

  1. Optionally, sauté the vegetables before adding them to the slow cooker – this will enhance their flavor. 
  2. Place all ingredients into the slow cooker – except for the orzo, corn, and parsley. 
  3. Set your slow cooker for 3-4 hours on high or 6-8 hours on low.
  4. Towards the end, add the orzo and cook until it’s al dente.
  5. Just before serving, stir in the corn into hot soup and parsley. 

Expert Tips

Follow these expert tips to make the best vegetable soup with orzo:

  • Salt as you go: Add salt at every stage to unlock and enhance the flavors of each ingredient.
  • Avoid overcooking orzo: Aim for al dente – it should still have a bit of bite to keep the texture interesting.
  • Don’t skip these ingredients: Worcestershire sauce, seasoned salt, and celery salt –all add distinct and unique depth to the soup.
  • Make your own stock: Try making your own veggie stock from kitchen scraps for an even more authentic and fresh taste in your soup.

What to Serve With

This hearty veggie soup pairs perfectly with a chunk of crusty bread. For a more complete meal, check these ideas:

  • Mediterranean Flatbread: Its rich flavors work well with the lightness of the soup.
  • Sourdough Garlic Bread: Its crispy texture and garlicky flavor make it a perfect match for the soup.
  • Artichoke Tomato and Spinach Flatbread: A great veggie-loaded flatbread that aligns well with the soup’s veggie theme.
  • Hummus Veggie Sandwich: The creaminess of the hummus and the crunch of the veggies make a meal to remember.
  • Saltine Crackers or Oyster Crackers: These are a classic soup accompaniment, adding a nice crunch and simplicity that doesn’t overshadow the soup’s flavors.

How to Store

Here’s how to keep any leftover veggie orzo soup fresh:

  • Fridge: Store leftovers in a sealed jar or airtight container. They’ll stay fresh for 3-4 days.
  • Freezer: Store individual portions in small freezer bags for a convenient meal anytime – lasting up to 3 months.
  • Reheat: For frozen soup, defrost overnight or use the microwave’s defrost setting. Once liquid, transfer to a suitable container and heat in the microwave at full power or slowly on the stove. Add a bit more water or broth if needed.
vegetable orzo soup in a dutch oven.

Recipe FAQs

Is orzo rice or pasta?

Orzo is a type of pasta that resembles rice in shape. It’s made from wheat semolina flour, giving it a firm texture. As a result, it holds up really well in soups like this vegetarian orzo soup.

How can I make my soup more flavorful?

To enhance the soup’s flavor, consider sautéing the vegetables in olive oil until they’re caramelized.

Adding fresh herbs, butter, or even a squeeze of lemon juice at the end can also boost the flavor profile.

How can I adjust this recipe to make it vegan?

To make this recipe a vegan Vegetable Orzo Soup, use olive oil instead of butter for sauteeing the veggies. Substitute Worcestershire sauce with tamari, miso paste, or store-bought vegan Worcestershire sauce.

Are there any gluten-free alternatives for orzo in this soup?

Yes, there are gluten-free alternatives for orzo. You can use gluten-free pasta shapes, like rice pasta or quinoa pasta. 

You can also substitute orzo with rice. Choose a short-grain variety – it’ll have a similar texture. 

If you try Vegetable Orzo Soup, please leave a star rating and let me know how you like the recipe in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white bowl with vegetable soup and a side of a spoon.

Vegetable Orzo Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

Our quick and easy Vegetable Orzo Soup is the perfect winter warmer. It’s hearty, full of flavor, and satisfyingly chunky.


Ingredients

Units Scale
  • 4 Tbsp. butter or olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 1 (14.5 oz.) can diced tomatoes
  • 67 cups vegetable broth
  • 1 Tbsp. Worcestershire sauce
  • 1 1/2 Tbsp. brown sugar
  • 1 Tbsp. Italian seasoning
  • 1 tsp. seasoned salt
  • 1 tsp. celery salt
  • 1/3 cup dry orzo pasta
  • 1 cup frozen sweet corn
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp. fresh lemon juice or apple cider vinegar, optional
  • Freshly grated Parmesan cheese, for serving, optional
  • Kosher salt and fresh black pepper

Instructions

  1. In a large dutch-oven, melt butter over medium heat. Add onions, carrots, and celery with a few pinches of salt and sauté for 8 to 10 minutes, stirring occasionally, until vegetables have softened and onions are translucent.
  2. Stir in garlic and tomato paste and cook for 1 minute or until fragrant, while stirring constantly.
  3. Add potatoes, tomatoes and their juices, vegetable stock, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer and then add the orzo, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot. Reduce the heat to a medium-low to maintain the simmer and partially cover the pot; simmer for 25-30 minutes. 
  4. In the last 5 minutes of cooking, add corn. Taste and season with salt and black pepper, to taste. 
  5. Remove the pot from the heat and stir in parsley. Optional, stir in lemon juice (it helps cut through the richness of the soup). Serve immediately garnished with Parmesan cheese.

Notes

    • Orzo: Any small-shaped pasta can be used as a substitute for orzo. You can even use rice for a gluten-free soup. Just make sure to adjust the cooking time accordingly.

    • Canned tomatoes: Fresh tomatoes can be used in place of canned ones for a fresher taste. You’ll need about 1 pound of fresh tomatoes for one 14-15 ounce can of diced tomatoes.

    • Parsley: Don’t like parsley? Try fresh basil or dill instead.
    • Cook time: Cook time for the soup will slightly vary depending on how big you chop your vegetables and the level of the heat. Check vegetables and orzo halfway through cooking and adjust the time as needed.

Nutrition

  • Serving Size: 1/8
  • Calories: 174
  • Sugar: 8.4 g
  • Sodium: 833.4 mg
  • Fat: 7.6 g
  • Carbohydrates: 25.9 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg