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white bowl with vegetable soup and a side of a spoon.

Vegetable Orzo Soup

  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


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


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


  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.


    • 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.


  • 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

Keywords: vegetarian, fall, vegetable soup