This vegetable orzo soup combines fresh vegetables, hearty beans and leafy greens in a rich and flavorful broth for a deliciously satisfying and nourishing meal. Whether you’re looking for comfort on chilly days or a wholesome meal to fuel you up, this cozy soup is the perfect option!

This post may contain affiliate links.

Why you’ll love this

This one-pot vegetable orzo soup is made from simple ingredients and pantry staples and tastes waaaay better than any soup you’d find at the grocery store!

One big bowl has 8 grams of plant-based protein and 7 grams of fiber for a hearty and filling soup. I like to serve with a squeeze of fresh lemon juice, a generous sprinkle of shaved parmesan cheese for a little protein boost and some crusty bread (or garlic bread- YUM).

This is a recipe the whole family will enjoy too- and a great way to get extra vegetables into your day! Skip the salad and opt for a bowl of this delicious soup! If you love a veggie packed soup like me, you’ll love this Chicken Broccoli Cheddar Soup too!

Plus, is there anything better than leftover soup? This delicious soup recipe makes for an easy meal prep that tastes even better as the flavors meld together.

You’re also going to love how quickly this orzo vegetable soup comes together. You’ll be enjoying fresh hot soup in less than 30 minutes.

Ingredients

• Olive oil: To sauté veggies I like to start with olive oil, it adds both flavor and healthy fats to this hearty vegetable soup!
• Onion, carrots and celery: Most soup recipes start with mirepoix- a classic combination of onion, carrots and celery. Plenty of diced fresh carrot, celery and onion adds both color, texture and flavor to this veggie forward soup.
• Garlic: Would any recipe be complete without garlic? Fresh garlic adds loads of flavor, but you can swap it out for 4 teaspoons of minced garlic if you are short on time.
• Tomato paste: To add a richness to the broth I love cooking in a little tomato paste with the vegetables, and it also gives the broth a deeper color. I like to use tomato paste in a tube so I don’t have to deal with the leftovers in the can!
• Canned diced tomatoes: Canned tomatoes, juice and all get added in for more veggies. I love canned diced tomatoes for a tomato-based soup, but you could also add your own fresh.
• Vegetable broth: Vegetable stock or broth makes up the base of this recipe. You could also use chicken broth, but it will have a different flavor.
• Fresh kale or spinach: Leafy greens add nutrition and color to this soup! Any greens will work but I tend to go with kale or spinach. You can use fresh spinach or frozen to save yourself time. To avoid having to remove stems, you can even just throw in a few handfuls of fresh baby spinach.
• Cannellini beans: White beans like cannellini beans add protein, fiber, iron and B vitamins along with lots of other nutrients! Fun fact: the vitamin C from the tomatoes also helps your body to absorb the iron from the beans and spinach.
• Orzo: It wouldn’t be orzo soup without this rice-shaped pasta. I use regular orzo but you can use gluten-free orzo or a chickpea orzo for extra fiber and protein.
• Italian seasoning, salt + black pepper: Simple spices help to bring out the flavors of this delish soup!

How to make vegetable orzo soup

1. In a large pot or dutch oven, heat olive oil on medium heat. Add onion, garlic, carrots, and celery and sauté 4-5 minutes until veggies begin to soften.
2. Next, add tomato paste and cook until color begins to deepen, about 1-2 minutes.

3. Add diced tomatoes, vegetable broth, salt, pepper, and Italian seasoning and bring to a boil. Note: If you like extra broth, add 1 cup of water.
4. Finally, add spinach or kale, beans, and orzo. Turn down to a simmer and continue cooking until orzo is al dente, about 9-10 minutes.

5. Season with additional salt and pepper to taste. 

How to store

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this soup for 2-3 months (I love these silicone freezer cubes). For best results freeze prior to adding the orzo and add it in when you reheat the base!

Variations

• Use additional veggies! Frozen mixed vegetables or green beans make a great addition. You can add 1-2 cups veggies and additional 1 cup water to the soup. Extra fresh veggies like bell peppers or squash are great too.
• Change up the beans – you can use any canned beans here so try pink or red kidney beans for color, garbanzo beans for texture, or black eyed peas are a great option too!
• For more protein add leftover rotisserie chicken, or to keep this a vegan orzo soup try frozen edamame or cubed tofu.
• Not an orzo fan? Swap it out for 1 cup of ditalini, elbows or whatever your favorite pasta is or use cooked white rice.
• Add toppings! My favorites are parmesan cheese and red pepper flakes or a squeeze of lemon! You could also add croutons, fresh herbs, or even some toasted nuts or seeds.

More soup recipes you’ll love

• Chicken Spinach Artichoke Soup
• Creamy Potato and Hamburger Soup
• Chicken Broccoli Cheddar Soup
• Spicy Chicken Noodle Soup
• Chicken Cauliflower Soup
• One-Pot Macaroni Cheeseburger Soup
• Honeynut Squash Soup

Love this recipe? Don’t forget to leave a comment and star rating!