Vegetable Orzo Soup in one pot
Cozy up with a bowl of my hearty Vegetable Orzo Soup, a dish that’s as comforting as it is nourishing. Bursting with colorful, fresh vegetables and tender orzo pasta, this soup is the perfect balance of light and satisfying. Whether you’re looking for a quick weeknight dinner or something warm to curl up with on a chilly day, this veggie-packed soup delivers on flavor and comfort.
Who else is on a soup streak lately? I just can’t get enough! There’s something so comforting about throwing together a bunch of fresh ingredients and letting the flavors meld together. And don’t even get me started on the leftovers—soup always seems to taste even better the next day!
This soup was so amazing and filling. I loved how the carrots came through with their sweetness, they were the highest-paid actors in this orzo vegetable soup. If you love orzo pasta soups then I am almost certain you will enjoy my Italian Orzo Meatball Soup as well.
So, what makes this Vegetable Orzo Soup a go-to in my kitchen? It’s all about the veggies, of course! Packed with vibrant, fresh produce and tiny tender orzo pasta, it’s a light yet satisfying meal. This one’s perfect for when I need something quick, healthy, and comforting, especially on busy nights. Pair it with some crusty bread or a simple side salad, and you’ve got a full, delicious dinner
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Orzo pasta Uncooked
- Vegetable stock
- Baby Spinach
- Bell peppers: green, yellow, and red pepper
- Carrots
- Celery
- Onion
- Thick cream Optional
- Seasoning: I used dried oregano, Allspice, garlic powder, black pepper, and salt.
How to make Vegetable Orzo Soup in one pot
- Begin by chopping all the vegetables to your desired size. In a large pot, heat a tablespoon of olive oil over medium-high heat. Once the oil is warm, add the chopped onions, bell peppers, and celery. Sauté the vegetables, stirring frequently, for about 5 minutes or until they start to soften and the onions become translucent.
- Next, season the mixture with your preferred herbs and spices, then add the diced carrots. Pour in the vegetable stock, ensuring that the vegetables are well covered by the liquid. Bring the mixture to a rolling boil.
- Once boiling, stir in one cup of uncooked orzo pasta. Reduce the heat to medium and allow the soup to simmer gently for 10 to 15 minutes, or until the orzo is tender. Stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. If you notice the soup becoming too thick, feel free to add more stock or water as needed to maintain a perfect consistency.
- In the final 5 minutes of cooking, toss in a handful of fresh spinach, allowing it to wilt and incorporate into the soup. Continue to simmer for an additional 5 minutes, letting the flavors fully develop.
- For a creamier version of this vegetable orzo soup, you can stir in a splash of cream at the end. Once done, your hearty and nourishing soup is ready to serve! Enjoy it piping hot with your favorite side.
Tips & mistakes to avoid for beginner cooks
- Avoid using plain water instead of broth, as it can leave your Vegetable Orzo Soup lacking in flavor. A good vegetable broth adds richness and depth that water just can’t match. If you’re opting for store-bought broth, like I often do, make sure to taste it before adding any extra salt, especially if it’s not labeled low-sodium. Store-bought broths can vary in saltiness, so this step is key.
- Also, be careful not to overcook the orzo. If you’re unsure about cooking it directly in the soup, it’s a good idea to cook it separately. This way, you can add it in at the end to soak up all the wonderful flavors without risking mushy pasta. If you do choose to cook the orzo separately, you might need to thicken the soup a little to get the right consistency.
More soup recipes to add to your collection
How to store and reheat leftover Orzo soup
Let your Vegetable Orzo Soup cool to room temperature before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
If you’d like to keep it longer, freeze the soup in an airtight container or freezer-safe ziplock bags, which are perfect for saving space. The soup will stay good in the freezer for up to 3 months.
Reheating Instructions
For refrigerated soup, you can reheat it either in the microwave or on the stovetop. To warm it on the stove, heat over medium until warmed through, and if the soup seems a bit watery, just let it simmer uncovered to reduce.
For frozen soup, thaw it overnight in the fridge or at room temperature, and reheat using the same methods.
Vegetable Orzo Soup
Ingredients
- 1 cup Orzo pasta uncooked
- 4 cups Vegetable stock
- 1 handful Baby Spinach
- 1 Green pepper
- 1 Yellow pepper
- 1 Red pepper
- 2 Carrots
- 2 sticks Celery
- 1 Onion medium
- 2 tbsp Thick cream optional
- 1 tsp Seasoning Dried oregano, All spice, garlic powder, black pepper, and salt
Instructions
- Chop the veggies. In a large pot sauté the onions, bell peppers and celery with a tablespoon of olive oil on medium-high heat for up to 5 minutes.
- Season and add the carrots followed by the vegetable stock. Bring it to boil.
- Add a cup of uncooked orzo pasta and lower the head to medium heat then let it gently simmer for 10 to 15 minutes or just until the pasta is cooked. Stirring occasionally so that it doesn't stick, add more stock or water if needed.
- In the last 5 minutes add a handful of spinach then continue cooking for 5 more minutes.
- This step is optional, add cream if you like creamy soup and your vegetable orzo soup is ready to be served.
