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–+ servings
Bowls of soup with vegetables, orzo, and chickpeas.

Vegetable Orzo Soup

Print Recipe
This hearty vegetable orzo soup is packed with fresh vegetables, tender orzo, and a flavorful broth.
Course Main Course, Side Dish, Soup
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 265
Author Dorothy Bigelow

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.
    Adding onion to oil in a dutch oven.
  • Add the carrots and celery and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
    Adding celery and carrots to a Dutch oven.
  • Pour in the canned tomatoes and vegetable broth and stir gently. Then, add the smoked paprika, thyme, oregano, salt, and black pepper.
    Pouring broth and tomatoes into a Dutch oven.
  • 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.
    Adding orzo, kale, and vegetables to a Dutch oven filled with soup.
  • Turn off the heat, add the lemon juice, and taste and adjust for salt, pepper, and other seasonings.
    A soup pot filled with vegetable soup with orzo and chickpeas.
  • 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

Storing leftovers: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Add a little broth or water when reheating, as orzo will absorb some liquid.
Freezing: This orzo soup can be frozen for up to 2 months, although the orzo will soften slightly after freezing and thawing. If you are making this as a freezer meal, we recommend freezing the soup and adding the orzo when you reheat the soup.
Using other veggies: Feel free to add other vegetables you have on hand – spinach, bell peppers, green beans, corn, or peas are all good additions to this soup.
With chicken: For extra protein, you can stir in cooked chicken or turkey. We love to use leftover rotisserie chicken or roast chicken.
Italian rice vegetable soup: Swap the orzo for long-grain rice, but be sure to add it at the same time you add the broth and tomatoes so it has enough time to cook. 
Creamy orzo soup: Stir in ½-1 cup of heavy cream about 5 minutes before the end of the cooking time and cook until thickened slightly. Stir in fresh shredded parmesan cheese (about ½ cup, packed) if desired. 

Nutrition

Calories: 265kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1493mg | Potassium: 467mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7613IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 2mg