Name: Vegetable Orzo Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
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

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Introduction

Vegetable Orzo Soup is a comforting and flavorful meal that combines tender vegetables and small pasta pearls in a savory broth. It’s perfect for chilly days when you want something hearty yet light. This easy-to-make soup is packed with wholesome ingredients and bursts with fresh, vibrant flavors.

A white bowl filled with a vegetable soup sitting on a white marbled surface with a gray checkered cloth underneath. The soup has several visible layers: a clear red broth base mixed with small grains or rice at the bottom, followed by chunks of orange carrots, green zucchini slices, red tomatoes, and bits of green leafy vegetables scattered throughout. A silver spoon rests inside the bowl, with a woman's hand holding it from the right side. In the background, there is another white bowl with more vegetables and a small white cup with rice, all placed on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8-10 minutes until the vegetables soften.
Step 2: Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
Step 3: Add 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.
Step 4: Stir in the orzo, reduce heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
Step 5: In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
Step 6: Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
Step 7: Serve warm, garnished with freshly grated Parmesan cheese, if desired.

Tips & Variations

Use vegetable broth with low sodium to better control the seasoning.
Try adding spinach or kale in the last few minutes for extra greens.
For a creamier soup, stir in a splash of cream or coconut milk before serving.
Substitute orzo with small pasta shapes like ditalini if preferred.
Omit Worcestershire sauce to make the recipe vegan and add a splash of soy sauce for umami.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a little water or broth if it has thickened. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a bowl of vegetable soup showing a thick, rich orange-red broth filled with bright orange carrot slices, small yellow and red vegetable chunks, white beans, and delicate pasta pieces, all mixed with green leafy herbs scattered on top. Inside the soup bowl sits a toasted slice of crusty bread partly dipped into the soup on the right side, while a spoon pokes into the soup on the left side. The bowl is white and sits on a matching white plate, all placed on a white marbled surface. In the background, a small white bowl with fresh green herbs and some toasted bread pieces are also visible, with a soft, textured cloth in muted green near the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this soup?

Yes, you can customize the soup by adding or substituting vegetables like zucchini, green beans, or peas depending on your preference or seasonal availability.

How do I prevent the orzo from overcooking?

Keep an eye on the cooking time and test the orzo frequently during the last 5 minutes. Remove the soup from heat as soon as the orzo is al dente to avoid it becoming mushy.