Why Make This Recipe

Vegetable Orzo Soup is a delightful blend of flavors and textures that makes it a perfect meal option for any day. This comforting soup is not only easy to prepare, but it is also packed with nutritious vegetables and wholesome ingredients. It’s ideal for a cozy family dinner or a simple lunch. Whether you’re feeling under the weather or just want something comforting, a bowl of this soup will warm your heart and fill your belly. Plus, you can easily customize it to suit your taste preferences!

How to Make Vegetable Orzo Soup

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

Directions:

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.
Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.
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.
Stir in the orzo, reduce the heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
Serve warm, garnished with freshly grated Parmesan cheese, if desired.

How to Serve Vegetable Orzo Soup

Serve Vegetable Orzo Soup warm in bowls. You can add a sprinkle of freshly grated Parmesan cheese on top for extra flavor. This soup pairs well with crusty bread or a simple green salad to make a complete meal.

How to Store Vegetable Orzo Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the soup. Make sure to store it in freezer-safe containers, and it can last for up to 2-3 months. Just remember, the orzo may absorb some liquid upon reheating, so you might want to add a splash of broth when warming it up.

Tips to Make Vegetable Orzo Soup

For a richer flavor, consider using homemade vegetable broth instead of store-bought.
Feel free to add other vegetables such as bell peppers, zucchini, or spinach to enhance nutrition and taste.
To make it heartier, you can add white beans or chickpeas.
If you prefer a vegan version, simply skip the Parmesan cheese or use a dairy-free alternative.

Variation

You can swap orzo with other types of pasta like small shells or ditalini. Additionally, if you’re looking for a protein punch, consider adding shredded chicken or turkey, which can complement the soup nicely.

FAQs

1. Can I make Vegetable Orzo Soup ahead of time?
Yes! You can prepare the soup a day in advance. Just store it in the refrigerator and reheat before serving.

2. What can I substitute for Worcestershire sauce?
If you want to avoid Worcestershire sauce, you can use soy sauce mixed with a few drops of apple cider vinegar for a similar tangy flavor.

3. Is this soup gluten-free?
Unfortunately, orzo is not gluten-free. However, you can substitute gluten-free pasta or skip the pasta entirely for a gluten-free version of the soup.

Vegetable Orzo Soup

Author: mixturarecipes
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting Vegetable Orzo Soup packed with nutritious vegetables and wholesome ingredients, perfect for any meal.

Ingredients

Scale

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

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.
Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.
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.
Stir in the orzo, reduce the heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
Serve warm, garnished with freshly grated Parmesan cheese, if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 6g
Sodium: 500mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg

Keywords: soup, orzo, vegetable, healthy soup, comfort food