Description
This Vegetable Orzo Soup is light, wholesome, and packed with colorful veggies and tender orzo pasta. It’s a simple one-pot meal perfect for chilly evenings or whenever you need a nourishing boost. Ready in just 30 minutes!
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup baby spinach (optional)
- 3/4 cup dry orzo pasta
- 6 cups vegetable broth (or chicken broth)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Juice of 1/2 lemon (for brightness)
- Fresh parsley for garnish (optional)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
- Add broth and orzo: Stir in zucchini, broth, Italian seasoning, salt, and pepper. Bring to a boil, then stir in orzo.
- Simmer: Reduce heat and simmer for 10–12 minutes, stirring occasionally, until orzo is tender.
- Finish: Stir in baby spinach and lemon juice. Let spinach wilt, then taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with chopped parsley if desired.
Notes
For extra protein, add a can of drained chickpeas or cooked white beans. Orzo can absorb broth over time—add extra broth when reheating leftovers. Great with a sprinkle of Parmesan if not vegan!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, One-Pot, Vegetarian
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable orzo soup, vegan orzo soup, easy vegetable soup, healthy soup recipe, plant-based orzo