Vegetable Orzo Soup

5 from 6 votes

Cozy, delicious and packed with fresh veggies, this one-pot vegetable soup with orzo makes a hearty meal that’s perfect for cold days.

Prep Time10

Cook Time30

Additional Time0

Total Time40

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 217kcal

Author: Jessica

2 tablespoons olive oil
1 yellow onion diced
2 carrots diced (about 1 cup)
2 ribs celery diced (about 1 cup)
6 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup dried orzo
15 oz can fire roasted diced tomatoes
6 cups low sodium vegetable broth
1 cup frozen peas
2 big handfuls baby spinach
¼ cup chopped fresh parsley
Salt and pepper to taste
Optional: croutons red pepper flakes and pecorino Romano or parmesan cheese to taste

Begin by prepping all of the vegetables. Heat olive oil in a large pot over medium low heat and add diced onion, carrot and celery and sauté for 7-8 minutes until slightly softened.
Add minced garlic, a small pinch of salt and a few turns of fresh cracked black pepper and cook for another minute until fragrant.
Add in dried thyme, oregano and basil and cook for another 30 seconds.
Add in dried orzo, fire roasted tomatoes and vegetable broth. Turn the heat up to medium-high and bring the pot to a boil. Stir occasionally, scraping up any orzo that sticks to the bottom of the pot.
Once the pot is boiling, reduce to a simmer and cook for 3-4 minutes. Add in frozen peas and cook for another 3-4 minutes until peas are heated through and orzo pasta is al dente.
Wilt in baby spinach and stir in fresh parsley.
Season to taste with salt and pepper. Serve hot topped with croutons, parmesan cheese and red pepper flakes to taste.

Orzo has a tendency to stick to the bottom of the pot so be sure to stir it thoroughly, scraping the bottom.

If you have a parmesan rind hanging around in the fridge this is a great soup recipe to add it to the pot for extra flavor.