1. Can I make Vegetable Orzo Soup ahead of time?

Yes, this soup can be made ahead of time and actually tastes even better the next day once the flavors have had time to meld together. You can store leftovers in an airtight container in the fridge for 3-4 days. If you prefer to freeze it, the soup can last for up to 3 months in the freezer. Just be sure to store it in individual portions for easy reheating.

2. Can I use a different type of pasta instead of orzo?

Absolutely! While orzo is a great choice for its small size and texture, you can substitute it with any small pasta, such as ditalini or elbow macaroni. If you prefer a gluten-free option, you can use rice instead of pasta. Just be sure to adjust the cooking time based on the substitute you choose.

3. How do I adjust the flavor of Vegetable Orzo Soup?

If you’d like to tweak the flavor, consider adding extra herbs and spices like thyme, basil, or oregano. For a bit of heat, try adding red pepper flakes or cayenne pepper. If you prefer a tangier flavor, squeeze some fresh lemon juice into the soup just before serving to brighten it up.

Vegetable Orzo Soup Recipe

Description

Vegetable Orzo Soup is a hearty, flavorful, and nutritious dish that’s perfect for any time of year. Packed with vegetables, orzo pasta, and a savory broth, it’s the ultimate comfort food, offering warmth and satisfaction with every spoonful. This easy-to-make recipe is perfect for meal prep or a cozy dinner.

Ingredients

Scale

4 Tbsp. butter or olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 cup chopped celery
4 garlic cloves, minced
2 Tbsp. tomato paste
2 medium potatoes, cut into ½-inch cubes
1 (14.5 oz.) can diced tomatoes
6–7 cups vegetable broth
1 Tbsp. Worcestershire sauce
1 ½ Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. celery salt
⅓ cup dry orzo pasta
1 cup frozen sweet corn
½ cup chopped fresh parsley
½ tsp. fresh lemon juice or apple cider vinegar (optional)
Freshly grated Parmesan cheese, for serving (optional)
Kosher salt and fresh black pepper, to taste

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Instructions

In a large pot, melt butter over medium heat. Add the chopped onions, carrots, and celery with a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the garlic and tomato paste, cooking for an additional 1 minute until fragrant.
Add the diced potatoes, tomatoes (with their juices), vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
Stir in the orzo pasta, reduce the heat to medium-low, and let the soup simmer for about 25-30 minutes, until the orzo is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add the corn and adjust the seasoning with salt and pepper to taste.
Remove the soup from heat and stir in the fresh parsley. Optionally, squeeze a bit of fresh lemon juice to brighten the flavors. Serve hot, garnished with Parmesan cheese if desired.

Notes

For a gluten-free option, substitute orzo with rice or another small gluten-free pasta.
Fresh tomatoes can be used in place of canned diced tomatoes.
Feel free to add extra vegetables like zucchini or spinach for more variety.
To store, place leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
For extra flavor, consider adding a pinch of red pepper flakes for some heat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 174
Sugar: 8.4 g
Sodium: 833.4 mg
Fat: 7.6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 3.6 g
Trans Fat: 0 g
Carbohydrates: 25.9 g
Fiber: 4.5 g
Protein: 3.1 g
Cholesterol: 0 mg