Vegetable Orzo Soup

5 from 8 votes
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Here’s an easy recipe for a vegetable orzo soup that’s brimming with comforting flavors and textures. Whipped up in under 30 minutes from simple ingredients, this hearty veggie soup will warm you from head to toe; it’s a winter warmer if I’ve ever known one.

A white bowl filled with steamy vegetable orzo soup, spoon ready and waiting to be devoured

Vegetable Orzo Soup: A Love Story

If you’re a fan of my other comfort-food soup recipes, like Creamy Potato Zucchini Soup, this 5-Star Tomato Soup, the Beef Vegetable Soup that everyone has been making on Instagram, or my Crockpot Creamy Vegetarian Tortellini Soup, you’re going to ADORE this veggie orzo masterpiece.

It is so easy to whip up, is chock full of healthy vegetables, the chunky texture makes it super hearty, and it is so full of flavor.

Perfect for the chilly season, I have been keeping individual portions stored in the freezer for warming lunches (and to share with friends when they get the sniffles!).

The Ingredients

  • Olive oilThe perfect complement to the other ingredients, but you can use another oil like avocado or canola.
  • Onion. White or red are both fine in this soup; the onion gives a little sweetness to the overall balance. It looks like a lot of onion, but trust me, it is so important for flavor in this soup. 
  • Celery. Loaded with goodness, celery balances the veggie flavors out well in this recipe. You can switch them out for leeks if you’d prefer.
  • Carrot. Sweet with an earthy taste, parsnips will work just as well in this soup.
  • Garlic. Fresh garlic is ideal for this recipe as it is lighter than bottled garlic and won’t overpower the veggie flavors.
  • Dried parsleyMore concentrated than fresh, dried parsley adds brightness to this recipe.
Fresh ingredients for a delicious vegetable orzo soup
  • Red pepper flakesYou can opt to leave these out if you aren’t into their heat.
  • Chicken or vegetable broth. Choose a good quality store-bought broth or make your own homemade batch. I love the flavor and golden color of chicken broth for this recipe, but if you prefer to make it vegetarian, use your favorite vegetable broth.
  • Zucchini. I love the texture and lightness of diced zucchini in this soup.
  • OrzoOrzo pasta, or risoni as it’s also known, brings a little body to this veggie dish.
  • Unsalted butter. I stir this in at the end for a little silky richness. Why not?
  • Baby spinach. Bright, light, and beautiful, you can use sliced regular spinach if you can’t find any baby leaves.

How To Make This Soup Recipe 

Guys, this is so simple. A one-pot wonder, you’re just going to saute off all the elements, add in your broth, and you’ll be set.

Step-by-step instructions for a delicious vegetable orzo soup
  1. First, heat the olive oil in a dutch oven over medium-high heat.
  2. Next, cook the onion, celery, and carrot with 1 tsp of salt until soft.
  3. Add the garlic and cook a minute more and then pour in the broth.
  4. Add the red pepper flakes, dried parsley, zucchini, orzo, and the remaining 1 tsp of salt.
  5. Cover, bring to a boil, then reduce heat and simmer for 10 minutes, uncovered, until the orzo is cooked through.
  6. Stir in butter and spinach leaves and cook a minute more.

What To Serve With It 

Make Ahead Instructions 

If you’re eager to prepare in advance, you can get all the veggies cut up and ready to go. They can keep in the refrigerator in a sealed container for a day or two.

The soup can also be made up ahead and frozen, then thawed and warmed up on the stovetop or in a microwave.

It can be made entirely in advance, excluding the inclusion of baby spinach and butter. You can pop those in a while reheating it. 

Storage Instructions 

Store any leftovers in the fridge in a sealed jar or airtight container. The soup will keep for 3-4 days in the fridge. 

You can also freeze the soup in a freezer-safe container for about 3 months.


  • Punch in health and wellness by adding in a little chopped kale .
  • Adding in a can of tomatoes and a little Parmesan cheese will give this soup a slight turn towards a minestrone.
  • Create a protein-rich meaty variation by adding in chopped bacon and beans.
  • Add in other veggies and herbs like green beans, bell peppers, thyme, oregano, or some fresh asparagus at the end.


Is orzo a rice or a pasta?

Although it looks like rice, orzo is a short-cut type of pasta.

How can I make my soup more flavorful?

By adding in extra seasonings like salt, spices, and herbs or by ensuring you choose a more flavorful broth. A little sprinkle of Parmesan cheese can improve the savory flavor of the soup.

How long does vegetable soup last in the freezer?

Your veggie soup will last for about 3 months in the freezer as long as it is correctly packed.

How do you add richness to vegetable soup?

By stirring in a bit of butter right at the end of the process.

Pro Tips And Tricks

  • In place of regular broth, you may use 2 tbsp better than bouillon plus 6 cups water. I put the kettle on to boil when I start cooking and make the broth with boiling water. It speeds up the process a lot!
  • The slowest part of the recipe is waiting for the onions to soften, but be patient. They need to release their moisture for that flavor to concentrate and fill the soup with yummy flavor. Adding salt in this step not only builds seasoning in layers, it helps draw the water out of the vegetables and speeds up the process.This also ensures that the onion just melts right into the broth, so nobody gets pieces of crunchy onion (or worse, slimy, if you simply boil it without sauteing).
  • Without meat, you need the added fat to carry the flavors throughout the soup. Butter is added at the end and not the beginning to preserve the buttery flavor and not have it brown (or burn) when sauteing the veggies. When added at the end, it also adds body to the soup.

Other Vegetable Soup Recipes You Won’t Want To Miss

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5 from 8 votes

Vegetable Orzo Soup

Warm up to a homemade bowl of vegetable orzo soup. Ready in 30 minutes, it's the perfect way to bring comfort to your family dinner table.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6


  • cup olive oil
  • 2 ½ cups finely-chopped onion *see note
  • 1 cup sliced celery
  • 1 cup diced carrot
  • 2 tsp kosher salt divided use
  • 1 ½ tsp minced garlic
  • 1 ½ litres chicken or vegetable broth
  • ¼ tsp red pepper flakes
  • 1 tsp dried parsley
  • 1 ½ cups diced zucchini
  • 1 cup orzo
  • 2 tbsp unsalted butter
  • 3 cups baby spinach
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  • Heat the olive oil in a dutch oven over medium-high heat.
  • Cook the onion, celery and carrot with 1 tsp of the salt until soft, about 10 minutes.
  • Add the garlic and cook a minute more before pouring in the broth.
  • Add the red pepper flakes, dried parsley,, zucchini, orzo and remaining 1 tsp of salt.
  • Cover, bring to a boil, then reduce heat and simmer for 10 minutes, uncovered, until orzo is cooked through.
  • Stir in butter and spinach leaves and cook a minute more until spinach is just wilted.



1 large yellow onion will yield about 2 1/2 cups finely-chopped.
Don’t overcook the orzo; it should have a little bite to it still.


Calories: 297kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1818mg | Potassium: 443mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5854IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Gwynn says:

    5 stars
    Delicious recipe. My family loved it!

  2. Maggie says:

    Deliciousness. This orzo soup is perfect for this weather. Thanks for sharing.

  3. Ann says:

    5 stars
    This sounds very yummy! I have it on the plan to make tonight! Thanks for the recipe share!

  4. Cathleen says:

    5 stars
    This soup is my new favourite thing! I am always looking for recipes to make for meatless monday, and this one is a winner for sure!

  5. Biana says:

    This orzo soup looks so delicious! A perfect recipe for winter and spring.

  6. Kate says:

    5 stars
    We loved this hearty and nourishing soup! The orzo gave it a wonderful texture along with the veggies.

  7. Katie says:

    This was exactly what I needed! My kids shared their cold with me, and this soup it the spot. Thank you Jennifer!

  8. Dannii says:

    5 stars
    This was delicious and comforting, and a great way to use up some leftover vegetables too.

  9. Sara says:

    5 stars
    Delicious soup great flavour and so simple to make. The whole family loved it so will definitely make again!

  10. Luke says:

    5 stars
    The perfect winter warmer soup recipe this is well needed; the weather is miserable here in the UK.
    This will be getting made after a long dog walk lol

    1. Jennifer Pallian BSc, RD says:

      Thank you so much, Luke! We are still deep in winter doldrums in Vancouver, too. Let’s eat soup and hope for sunshine soon!