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Vegetable Orzo Soup Recipe

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4.1 from 75 reviews

This vibrant Vegetable Orzo Soup combines fresh vegetables, aromatic herbs, and tender orzo pasta in a flavorful vegetable broth, making for a comforting and nourishing meal. Perfect for a cozy lunch or light dinner, it features a medley of sautéed onions, garlic, carrots, celery, zucchini, and chickpeas, enhanced by fire-roasted diced tomatoes and a hint of lemon for brightness.

Ingredients

Vegetables and Aromatics

  • 1 tbsp avocado oil
  • ½ heaping cup finely diced yellow onion (about 1 small onion)
  • ¼ tsp fine sea salt
  • 2-3 cloves garlic, minced
  • ¾ cup diced carrots
  • ¾ cup chopped celery
  • 1 small zucchini, diced (approx. 1 cup diced)
  • 2 tsp Italian seasoning
  • 1 tbsp tomato paste

Soup Base

  • 28 oz can diced tomatoes (preferably fire-roasted for extra flavor)
  • 6 cups vegetable broth (or a mix of vegetable broth and water; 32 oz box equals scant 4 cups)
  • 2 dried bay leaves
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper

Other Ingredients

  • 1 cup dry orzo pasta
  • 1 cup canned chickpeas, drained and rinsed
  • 2 cups baby spinach
  • 2 tbsp finely chopped fresh parsley
  • 1-2 tablespoons freshly squeezed lemon juice

Instructions

  1. Heat the oil and sauté aromatics: In a large soup pot or Dutch oven, heat 1 tbsp of avocado oil over medium heat. Add the finely diced yellow onion with ¼ tsp sea salt to help sweat the onions. Cook until the onions are translucent and fragrant, about 3-5 minutes.
  2. Add garlic and vegetables: Stir in the minced garlic, diced carrots, chopped celery, and diced zucchini. Cook for another 4-5 minutes, allowing the vegetables to soften slightly while stirring occasionally.
  3. Incorporate seasonings and tomato paste: Add 2 tsp Italian seasoning and 1 tbsp tomato paste to the pot. Stir well to combine and cook for 1-2 minutes to allow the tomato paste to deepen in flavor.
  4. Pour in liquids and add bay leaves: Add the 28 oz can of diced tomatoes (including juices), 6 cups of vegetable broth, and the 2 dried bay leaves. Stir everything gently to combine.
  5. Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for about 10 minutes to marry the flavors and soften the vegetables further.
  6. Add orzo and chickpeas: Stir in 1 cup dry orzo and 1 cup drained and rinsed canned chickpeas. Continue to simmer the soup, stirring occasionally to prevent the orzo from sticking to the bottom, for about 8-10 minutes, or until orzo is al dente.
  7. Finish with greens and fresh flavors: Remove and discard the bay leaves. Add 2 cups baby spinach, 2 tbsp finely chopped fresh parsley, and 1-2 tablespoons of freshly squeezed lemon juice. Stir the soup until the spinach wilts and everything is heated through.
  8. Season and serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot with an optional garnish of extra parsley or a lemon wedge on the side.

Notes

  • Use fire-roasted diced tomatoes for a richer, smoky flavor.
  • Adjust orzo cooking time depending on desired pasta texture; use orzo suitable for soups.
  • Swap baby spinach for kale or Swiss chard for a different green.
  • Lemon juice brightens the soup—add gradually to suit your taste.
  • For a heartier meal, add cooked chicken or sausage.
  • This soup keeps well refrigerated for up to 4 days and tastes great reheated.

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