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Bowl of easy vegetable orzo soup with fresh vegetables and orzo pasta

Easy Vegetable Orzo Soup

A comforting and quick one-pot soup brimming with vibrant veggies and hearty orzo, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Butter or Olive Oil adds richness and depth of flavor
  • 1 cup Onion, finely chopped provides sweetness and aroma
  • 2 Carrots, diced adds sweetness and color
  • 2 stalks Celery, diced contributes to the mirepoix base
  • 4 cloves Garlic, minced infuses flavor
Sauce and Seasonings
  • 2 tablespoons Tomato Paste enhances richness and color
  • 1 cup Potatoes, diced adds heartiness
  • 14.5 ounces Diced Tomatoes, canned provides acidity and body
  • 6-7 cups Vegetable Broth acts as the soup base
  • 1 tablespoon Worcestershire Sauce adds umami depth
  • 1 small pinch Brown Sugar balances acidity
  • 1 teaspoon Italian Seasoning brings herbaceous flavor
  • 1 teaspoon Seasoned Salt enhances overall flavor
  • ½ teaspoon Celery Salt adds flavor depth
Final Ingredients
  • ⅓ cup Dry Orzo Pasta provides texture and heartiness
  • ½ cup Frozen Sweet Corn adds sweetness
  • 1 handful Fresh Parsley, chopped adds freshness and color
  • To taste Lemon Juice or Apple Cider Vinegar adds brightness

Method
 

Preparation
  1. In a large pot, melt the butter or heat the olive oil over medium heat.
  2. Sauté the chopped onion, carrots, and celery until tender (about 5 minutes).
  3. Stir in the minced garlic and cook for another minute.
  4. Add the tomato paste and cook briefly to deepen the flavor.
Cooking
  1. Toss in the diced potatoes, canned tomatoes, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Stir to combine.
  2. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes.
  3. Add the dry orzo and cook until tender, about 8-10 minutes.
  4. Finally, stir in the frozen corn, parsley, and a splash of lemon juice or vinegar to brighten it all up.

Notes

Store leftovers in the fridge for about 3-4 days or freeze for up to 3 months. Add broth when reheating for better texture. Add greens during the last few minutes of cooking for extra nutrition and consider using red pepper flakes for some spice.