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Healthy Vegetable Orzo Soup

A comforting and wholesome vegetable soup featuring tender orzo pasta, fresh vegetables, and layered flavors, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil Use extra virgin for best flavor
  • 1 medium yellow onion, finely chopped About 1 cup
  • 2 cloves garlic, minced Fresh is best
  • 2 medium carrots, diced About 1 cup
  • 2 stalks celery, diced About 3/4 cup
  • 1 medium zucchini, diced About 1 cup
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups low-sodium vegetable broth Or chicken broth if not vegetarian
  • 2 cups water
For the Orzo and Greens
  • 1 cup orzo pasta Use gluten-free orzo to make the recipe gluten-free
  • 2 cups baby spinach or chopped kale, packed
  • 1 can (14.5 oz) diced tomatoes, drained slightly
Seasoning and Finish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt Plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice About 1 lemon
  • 2 tablespoons chopped fresh parsley or basil for garnish
  • 1/4 cup grated Parmesan Optional, omit for dairy-free

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook, stirring, for 4 to 5 minutes, until the onion is softened and becoming translucent.
  3. Add the garlic and cook 30 seconds until fragrant.
Cooking the Vegetables
  1. Add carrots and celery to the pot and sauté for 3 to 4 minutes, until they begin to soften.
  2. Stir in the zucchini and green beans and cook another 2 minutes so the vegetables start to take on color.
Add Liquids and Seasonings
  1. Pour in 4 cups vegetable broth and 2 cups water.
  2. Stir in the diced tomatoes, oregano, thyme, salt, and pepper.
  3. Increase heat to bring the pot to a gentle simmer.
Cook the Orzo
  1. Once simmering, add 1 cup orzo.
  2. Simmer, uncovered, for 8 to 10 minutes, stirring occasionally, until the orzo is tender but still slightly firm to the bite.
  3. If the soup seems too thick, add up to 1 cup more water or broth to reach desired consistency.
Finish with Greens and Brightness
  1. Stir in the baby spinach or kale and cook 1 to 2 minutes until wilted.
  2. Remove from heat, stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped parsley or basil.
  3. Taste and adjust seasoning with additional salt and pepper if needed.
Serve
  1. Ladle into bowls and top with grated Parmesan if using.
  2. Serve hot. The orzo will continue to absorb liquid as it cools, so plan accordingly if making ahead.

Notes

Use the freshest vegetables you can find for best color and flavor. If you prefer a heartier soup, add 1 cup cooked white beans or shredded rotisserie chicken. For storage, refrigerate in an airtight container for up to 4 days and reheat with a splash of broth or water.