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Vegetable Orzo Soup Recipe

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★★★★★

4.5 from 77 reviews

This hearty Vegetable Orzo Soup is a flavorful and comforting one-pot meal featuring tender orzo pasta, mixed vegetables, and a savory tomato-based broth. Perfect for a cozy lunch or dinner, it combines classic Mediterranean flavors with the nourishing goodness of fresh and frozen vegetables, finished with a hint of lemon or vinegar to brighten the dish.

Ingredients

Scale

Soup Base

  • 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

Pasta and Vegetables

  • ⅓ cup dry orzo pasta
  • 1 cup frozen sweet corn

Finishing Touches

  • 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

  1. Prepare Vegetables: In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the vegetables soften and become fragrant, stirring occasionally to prevent sticking.
  2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant to develop a rich base flavor.
  3. Add Main Ingredients: Add the cubed potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt to the pot. Stir everything together and bring the mixture to a boil.
  4. Cook Orzo and Simmer: Stir in the dry orzo pasta, reduce the heat to a simmer, and cook for 25-30 minutes. This allows the orzo to become al dente and the vegetables to become tender.
  5. Add Corn and Adjust Seasoning: In the last 5 minutes of cooking, add the frozen sweet corn to warm through. Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
  6. Finish with Fresh Herbs and Acidity: Remove the pot from heat and stir in the chopped fresh parsley. Optionally, add fresh lemon juice or apple cider vinegar to brighten and balance the flavors.
  7. Serve Warm: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve immediately for the best flavor and texture.

Notes

  • You can substitute the orzo with small pasta shapes like ditalini or acini di pepe if preferred.
  • For a vegan version, use olive oil instead of butter and ensure the Worcestershire sauce is vegan or omit it.
  • Leftovers can be stored in the refrigerator for up to 4 days and reheat well on the stovetop or in the microwave.
  • If the soup thickens too much upon standing, add more vegetable broth or water when reheating to reach the desired consistency.
  • Adjust the level of acidity by gradually adding lemon juice or vinegar to suit your taste preferences.

Keywords: vegetable orzo soup, vegetarian soup, easy soup recipe, healthy vegetable soup, comfort food, tomato broth soup, orzo pasta soup

Find it online: https://miarosetti.com/vegetable-orzo-soup-recipe/