Vegetable orzo soup is an easy, one-pot soup recipe that can be ready in less than 30 minutes. Tomato-based broth is filled with tender vegetables, cozy, savory seasoning, and orzo.
Recipe summary
Flavor: Mild, savory herb flavor with a hint of heat.
Made with simple ingredients. Fresh veggies and orzo are added to a savory tomato-based broth along with herbs and spices.
It's quick. Make a batch in less than 30 minutes on the stovetop.
Easy to customize. Add your favorite veggies, a can of beans, or cooked and shredded chicken.
Serve with: Zucchini Cornbread or Savory Zucchini Muffins
Similar to: Slow Cooker Vegetable Soup and Tomato Zucchini Soup
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Ingredients and substitutions
- Olive oil - Can be substituted with your favorite cooking oil.
- Mirepoix - Carrot, celery, and onion add flavor to the soup base and shouldn't be omitted.
- Zucchini - One medium zucchini adds bulk to your soup. Zucchini could be substituted with summer squash, chopped broccoli, or cauliflower.
- Tomatoes - One can of crushed tomatoes adds flavor, color, and texture to the broth. Use a can of tomato sauce for a smoother soup base.
- Broth - Vegetable broth, beef broth, or chicken broth works in this recipe. Use vegetable broth for a vegan friendly soup.
- Orzo - One cup of orzo can be substituted with about 6 ounces of your favorite dry pasta. Macaroni and ditalini are great options.
- Seasoning - Italian seasoning, salt, pepper, and red pepper flakes add mild, savory flavor with a hint of heat. If you're heat adverse, feel free to omit the red pepper flakes.
How to make vegetable orzo soup
- In a stock pot over medium heat, add olive oil and mirepoix (carrot, onion, and celery). Sauté until veggies begin to brown around the edges.
- Add remaining soup ingredients to the pot.
- Stir to combine and bring to a simmer.
- Cook until orzo is al dente according to pasta's package directions.
Tips and tricks
Chopping vegetables - Chop the fresh vegetables into small, bite size pieces. Think about eating your soup and how the chopped veggies will fit on a spoon.
Cook until al dente - Pasta cooking time can vary based on brand, size, and shape. Cook until al dente according to your pasta's cooking directions and do a taste test before removing from heat and serving.
Add protein - Add cooked, shredded chicken, cooked ground beef crumbles, or a can of drained beans.
Vegetable variations - Add a bag of frozen mixed vegetables, a cup of chopped broccoli or cauliflower florets, or a can of drained corn kernels.
Storage
Leftover soup will keep for 3 to 4 days in the refrigerator. Pasta continues to soak up liquid as it sits, so you may need to thin your soup base with a bit of water when reheating.
Soup freezes well for up to 3 months and can be reheated from frozen or transferred to the refrigerator to thaw overnight.
Frequently asked questions
Smaller pasta shapes work best in soup. A few of my favorites include ditalini, orecchiette, and macaroni.
Yes. Add all of the ingredients (except the zucchini and pasta) to a 3-4 quart slow cooker. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During the last 30 minutes of cooking, add the zucchini and pasta, cooking until pasta is tender.
📖 Recipe
Vegetable Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1 medium zucchini, chopped
- 32 ounces vegetable broth
- 15 ounces canned crushed tomatoes
- 1 cup orzo, dry, about 6 ounces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large stock pot over medium heat. Add chopped celery, carrot, and onion. Cook for 4 to 5 minutes, or until vegetables begin to lightly brown and onions begin to turn translucent.
- Add zucchini, broth, canned tomatoes, orzo, Italian seasoning, salt, red pepper flakes, and pepper, stirring to combine. Bring to a simmer and cook pasta to al dente according to pasta's package directions.
- Remove from heat, portion into bowls, and serve warm.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 3 to 4 days in a sealed container in the refrigerator.
- Freezing: Soup can be frozen for up to 3 months in a tightly sealed, freezer-safe container.
- Pasta variations: Want to use other shapes of pasta? Substitute with about 6 ounces of your favorite pasta and cook soup according to pasta's package directions for al dente pasta. Great options include ditalini, macaroni, and orecchiette.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!