This vegetable orzo soup is a warm hug in a bowl! Packed with colorful veggies and tiny pasta, it’s both delicious and nourishing.
Whenever I make this soup, my kitchen smells amazing! I love how quick and easy it is to whip up, making it perfect for busy days or chilly nights.
Key Ingredients & Substitutions
Olive Oil: Olive oil adds healthy fats and flavor. You can substitute it with any cooking oil you prefer, like avocado or canola oil, but I love the taste that olive oil provides.
Onion and Garlic: They form the flavor base for this soup. If you’re short on fresh onion, dried onion or shallots can work too. Garlic powder can also be used in a pinch, just adjust the amount to taste.
Vegetables: Feel free to customize the mix! Bell peppers, green beans, or peas are great alternatives. I often toss in whatever veggies I have on hand. Frozen veggies can make this soup even quicker to prepare!
Orzo Pasta: This tiny pasta is a favorite for soups. If you can’t find orzo, try small shells or ditalini pasta instead. Gluten-free orzo is also available if needed.
Vegetable Broth: For added richness, use homemade broth if you can. Otherwise, store-bought broth gets the job done. You can also make the soup with water and add a bit more seasoning if needed.
How Can I Make Sure My Vegetables Are Perfectly Cooked?
Cooking vegetables just right is key to a tasty soup! Here’s how to do it:
- Start by cooking the onions, carrots, and celery first — this is called mirepoix and builds a flavor base.
- Next, add garlic to really boost that aroma. Keep it moving in the pan so it doesn’t burn.
- When adding zucchini, don’t overcook it; just a few minutes is enough since it will continue to cook in the broth.
Lastly, adding spinach at the end ensures it stays vibrant and fresh. Just a minute or two is perfect!
How to Make Vegetable Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, sliced into half-moons
- 1 cup canned diced tomatoes (with their juice)
- 6 cups vegetable broth
- 1 cup orzo pasta
- 1 cup fresh spinach, chopped
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and around 30 minutes to cook. So, you’re looking at a total of about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Base:
In a large pot, warm up the olive oil over medium heat. This will help the vegetables sauté nicely and develop a yummy base flavor!
2. Sauté Your Veggies:
Add the diced onion, carrots, and celery to the pot. Stir everything together and sauté for about 5-7 minutes until the veggies start to soften and the onions turn translucent.
3. Add the Garlic:
Stir in the minced garlic and cook for another minute. The smell will be amazing as the garlic releases its flavor!
4. Cook the Zucchini:
Add the sliced zucchini to the pot and continue to cook for another 3 minutes, stirring occasionally. Just a little cooking will keep that nice crunch!
5. Add Liquids and Herbs:
Pour in the diced tomatoes (juice and all) along with the vegetable broth. Toss in the dried Italian herbs to give it a delicious seasoning. Stir well.
6. Simmer:
Bring the soup to a boil, then reduce the heat so it’s just simmering. Let it cook uncovered for about 10 minutes to allow all those lovely flavors to meld together.
7. Cook the Orzo:
Add the orzo pasta to the pot and cook until it’s tender, about 8-10 minutes. Stir occasionally to keep it from sticking together.
8. Finish with Spinach:
Gently stir in the fresh spinach and let it heat through for just 1-2 minutes until it’s wilted. It adds such a beautiful color!
9. Season and Serve:
Now, season the soup with salt and pepper to taste. Don’t forget to give it a little taste to adjust the seasoning!
10. Enjoy Your Soup:
Ladle the soup into bowls and garnish with fresh parsley. Serve it warm, and enjoy every comforting bite!
Can I Use Different Pasta in This Soup?
Absolutely! If you can’t find orzo, small pasta shapes like ditalini or even mini shells work well too. Just keep an eye on the cooking time, as different shapes may require slightly longer or shorter cooking times.
How Long Will Leftover Soup Last?
Leftover vegetable orzo soup can be stored in the fridge for up to 3 days. Make sure to cool it down to room temperature before transferring it to an airtight container for storage.
Can I Add More Vegetables?
Yes, feel free to add any vegetables you enjoy! Bell peppers, kale, or green beans are great additions. Just make sure to include any firmer vegetables earlier in the cooking process so they have time to soften.
Can I Freeze This Soup?
Yes, you can freeze the soup! It freezes well, but I recommend omitting the spinach and orzo before freezing, as they may become overcooked when reheated. Instead, add them fresh when you reheat the soup.
