This hearty vegetable orzo soup is packed with fresh vegetables, tender orzo, and a flavorful broth. It's easy enough for busy days, but tastes like it was made with love (AKA hours and hours of cooking).
Serve it with Parmesan cheese and crusty bread to make it extra special!
If you're looking for a new orzo recipe to add to your repertoire, or a way to pack a bunch of fresh veggies into one meal, well, I have good news for you!
This vegetable orzo soup recipe is packed with flavor, fiber-rich veggies, and tender orzo. Inspired by Italian minestrone, this hearty vegetarian recipe is sure to become one of your new favorite recipes!
Best of all? It's ready in less than 45 minutes, making it perfect for any day of the week.
Why You'll Love It:
- A complete meal. This vegetarian soup is hearty and satisfying thanks to the fiber and protein from chickpeas and orzo.
- Good way to use up leftovers. This vegan orzo soup is a great way to use up fresh veggies that are lying around in your fridge. Why let them go to waste!?
- Perfect for every occasion. Whether you're looking for a way to use up fresh vegetables from the Summer flush, a flavorful soup to warm up on a cold day, or the perfect meal for a busy weeknight, this hearty veggie soup is the one for you!
Ingredients
- Vegetables: Zucchini, carrots, celery, kale, onion, and garlic cloves.
- Orzo: This is a short-cut pasta that resembles large grains of rice once cooked. It's easy to find at grocery stores, but you can use rice if you prefer a gluten-free version.
- Crushed tomatoes: I like to use a good quality brand (like Mutti) imported from Italy. It's worth the marginal price difference, but you can use whatever you have on hand! Diced tomatoes will work too, and if you have fire-roasted tomatoes - even better!
- Chickpeas: These add some extra bulk, fiber, and flavor. If you don't like them, you can use white beans, lima beans, or leave them out completely.
You will also need:
- Olive oil
- Vegetable stock (or chicken broth)
- Tomato paste
- Seasonings (salt, black pepper, paprika, thyme, and oregano)
- Lemon (for lemon juice)
- Parmesan (optional; for topping)
- Fresh herbs (optional; for garnish)
How to Make Orzo Soup
- Heat 2 tablespoons of olive oil over medium heat in a large pot or Dutch oven, then add the onion and saute until soft and translucent, about 2-4 minutes.
- Add the garlic and tomato paste, and sauté, stirring constantly, until the tomato paste has turned a darker color. Then, add the other aromatics: celery and carrots.
- Cook for an additional 5 minutes, then add 2 large cans of crushed tomatoes (28oz each).
- Pour in 6 cups of vegetable broth (or your broth of choice) and add the seasonings. Scrape any browned bits from the bottom of the pot using a wooden spoon. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Add the zucchini, kale, chickpeas, and orzo. Stir well, then bring it back up to a simmer (adjust the heat if necessary). Simmer for 8-10 minutes, or until the orzo is al dente.
- Once the orzo is tender, remove the pot from the heat and squeeze in some fresh lemon juice. Stir, taste, and adjust salt, pepper, and other seasonings as needed. Add enough salt to make the soup taste "bright" - the right amount will make the vegetables vegetably-er, and the orzo orzo-yer.
Serve garnished with parmesan cheese, red pepper flakes, and fresh parsley (if desired).
Try This!
If you want a creamy vegetable orzo soup, stir in ½-1 cup of heavy cream during the last 5 minutes of cooking. It should thicken up quite nicely (no roux needed).
I also like to add ½ cup of freshly shredded Parmesan cheese for a cheesy and slightly nutty flavor.
Substitutions
With rice: To make Italian vegetable soup with rice, you can easily swap the 1 cup of orzo pasta for 1 cup of long-grain rice. Add it when you add the broth and tomatoes, so it has plenty of time to cook in the liquids.
Gluten-free: I've tried gluten-free orzo, and while it was okay, it did not compare to regular orzo, and non-gluten-free taste testers did not approve. Rice is another gluten-free option that is easy to find and budget-friendly. See the notes above for cooking instructions.
With spinach or other vegetables: This recipe works as a great base, but feel free to experiment with whatever vegetables you have on hand. Spinach (or swiss chard) is a great swap for kale, and green beans or lima beans for chickpeas.
If you loved this recipe for Vegetable Orzo Soup, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Vegetable Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 carrots sliced into half-moons
- 2 stalks celery chopped
- 2 cans (28oz/800mL each) crushed tomatoes or diced tomatoes, especially fire-roasted
- 6 cups vegetable broth or broth of choice
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup dry orzo pasta
- 1 small zucchini diced
- 1 can (15oz) chickpeas drained and rinsed
- 2 cups chopped kale packed (stems removed)
- 1-2 tablespoons lemon juice
- Chopped fresh parsley for garnish (optional)
- Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large stock pot (or Dutch oven) over medium heat.
- Add the diced onion and saute for about 3-4 minutes, or until soft and translucent. Then, add the garlic and tomato paste. Cook, stirring constantly, for 2 minutes, until the paste is darker in color and the garlic is fragrant.
- Add the carrots and celery and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the canned tomatoes and vegetable broth and stir gently. Then, add the smoked paprika, thyme, oregano, salt, and black pepper.
- Increase the heat to medium-high and bring the soup to a high simmer (or a low boil). Then, reduce the heat to medium-low and simmer for 5 minutes.
- After the soup has simmered, add the orzo, diced zucchini, chickpeas, and kale to the pot. Let it simmer uncovered for 8-10 minutes, stirring occasionally until the orzo is cooked (al dente), the zucchini is tender, and the kale has softened.
- Turn off the heat, add the lemon juice, and taste and adjust for salt, pepper, and other seasonings.
- Ladle into bowls and garnish with fresh parsley, red pepper flakes, and/or parmesan cheese. This soup pairs really well with crusty bread for dipping. Serve and enjoy!
Notes
Nutrition
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Dorothy Bigelow says
So good, hearty and filling! Great for meatless monday/vegetarian dinners.