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Vegetable Orzo Soup (Easy & Healthy Recipe)

Vegetable Orzo Soup in a bowl with fresh vegetables
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A cozy, one-pot Vegetable Orzo Soup loaded with fresh vegetables, tender orzo pasta, and a savory tomato-herb broth. Perfect for busy weeknights or anytime you need comfort food in a hurry.

Ingredients

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  • 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, diced
  • 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 lemon juice or apple cider vinegar (optional)
  • Freshly grated Parmesan cheese (optional)
  • Kosher salt and freshly ground black pepper, to taste

Instructions

1. Chop all vegetables: onion, carrots, celery, garlic, and potatoes. Set aside the rest of the ingredients for easy access.

2. Heat a large pot over medium heat and add butter or olive oil.

3. Add onion, carrots, and celery. Sauté for 8–10 minutes until softened.

4. Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.

5. Add diced potatoes and canned tomatoes with their juices.

6. Pour in vegetable broth and stir in Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt.

7. Bring to a boil, then reduce heat to simmer.

8. Add orzo pasta and simmer for 25–30 minutes, stirring occasionally, until vegetables are tender and orzo is al dente.

9. Stir in frozen corn during the last 5 minutes of cooking.

10. Taste and adjust seasoning with salt, pepper, and lemon juice or vinegar if desired.

11. Turn off heat and stir in chopped parsley.

12. Serve hot, garnished with freshly grated Parmesan cheese if desired.

Notes

For a gluten-free version, use gluten-free orzo or substitute with rice.

This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

To reheat, warm on the stove or in the microwave, adding a splash of broth or water as needed.

The orzo will absorb liquid over time, so feel free to add more broth when reheating.

Nutrition

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