Name: Vegetable Orzo Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium onion, chopped; 2 medium carrots, chopped; 1 cup chopped celery; 4 garlic cloves, minced; 2 medium potatoes, cut into 1/2-inch cubes; 1 cup frozen sweet corn; 1/2 cup chopped fresh parsley; 4 Tbsp. butter or olive oil; 1 (14.5 oz.) can diced tomatoes; 6-7 cups vegetable broth; 1 Tbsp. Worcestershire sauce; 1 tbsp Italian seasoning; 1 1/2 Tbsp. brown sugar; 1 tsp. seasoned salt; 1 tsp. celery salt; 1/2 tsp. fresh lemon juice or apple cider vinegar (optional); 1/3 cup dry orzo pasta; Kosher salt and fresh black pepper, to taste; Freshly grated Parmesan cheese, for serving (optional); 2 Tbsp. tomato paste

Jump to Recipe· 4.9 from 79 reviews

If you’re craving something wholesome, comforting, and brimming with fresh flavors, you’ve got to try this Vegetable Orzo Soup Recipe. It’s one of those dishes that feels like a warm hug from the inside out—perfect for chilly nights, quick lunches, or anytime you want a nourishing bowl of goodness. I absolutely love how this soup balances hearty veggies with tender orzo pasta, making it both satisfying and light. Stick with me and I’ll walk you through every step to help you nail this fan-freaking-tastic recipe!

🧡

Why You’ll Love This Recipe

Easy to make: With a single pot and simple ingredients, this soup comes together effortlessly, even on busy weeknights.
Packed with veggies: You’ll get a variety of textures and flavors that make every spoonful interesting and satisfying.
Perfectly balanced flavors: A touch of brown sugar and Worcestershire sauce adds depth, while lemon juice brightens it up wonderfully.
Family favorite: My crew goes crazy for this soup and asks for it over and over, which tells you it’s a keeper!

Vegetable Orzo Soup Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Vegetable Orzo Soup Recipe are what give it that hearty yet fresh vibe. The mix of aromatic veggies and the sweet corn is lovely, while the orzo cooks right in the broth so the flavors meld perfectly. When shopping, fresh is best, especially for parsley and veggies, but frozen corn works great too.

Vegetable Orzo Soup Recipe - Ingredients

Butter or olive oil: Choose butter for richness or olive oil for a lighter touch; both work beautifully for sautéing.
Onion: Adds a sweet, savory base—yellow or white work fine, just chop it evenly for even cooking.
Carrots: They bring natural sweetness and texture; chopping them small helps them soften nicely in the soup.
Celery: Offers a subtle crunch and that classic soup flavor; fresh celery stalks are the way to go.
Garlic: Minced fresh garlic is key—don’t use pre-minced for the best flavor impact.
Tomato paste: Concentrated tomato flavor that deepens the soup; cook it briefly to mellow its sharpness.
Potatoes: Choose Yukon Gold or red potatoes; cut into 1/2-inch cubes so they cook evenly and stay tender.
Diced tomatoes: Use canned with juices for an easy, rich tomato base that adds body and flavor.
Vegetable broth: Homemade or good-quality store-bought broth works—this is your soup’s flavor backbone.
Worcestershire sauce: Adds umami that brings everything together; it’s a game-changer for flavor depth.
Brown sugar: Balances acidity and adds subtle sweetness; even a little goes a long way.
Italian seasoning: A nice herb combo that’s classic and earthy—feel free to use fresh herbs if you have them!
Seasoned salt: Helps boost flavor; seasoning as you cook is better to build layers of taste.
Celery salt: Reinforces that celery flavor in a gentle way.
Dry orzo pasta: Small and quick-cooking, orzo gives the soup a lovely tender bite that integrates perfectly.
Frozen sweet corn: Adds pops of sweetness and color; frozen is convenient and tasty here.
Chopped fresh parsley: Brightens the finished soup with freshness and a lovely herbal note.
Fresh lemon juice or apple cider vinegar (optional): A surprise zing that cuts the richness and wakes up the flavors.
Freshly grated Parmesan cheese (optional): Adds salty creaminess when serving for an indulgent finish.
Kosher salt and fresh black pepper: Season well at the end to balance and enhance all ingredients.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what’s in the fridge or my mood. This Vegetable Orzo Soup Recipe is super versatile, so you can tune it to your taste or dietary needs. Let yourself get creative here!

Added greens: Sometimes I stir in spinach or kale at the end for extra nutrients—it wilt perfectly in the hot broth.
Protein boost: For heartier meals, shredded chicken or chickpeas are great additions that make the soup more filling.
Spice it up: If you like a little heat, a pinch of red pepper flakes goes a long way without overpowering the flavors.
Gluten-free option: Swap orzo for gluten-free pasta or quinoa for dietary needs—it changes texture but still delicious.

How to Make Vegetable Orzo Soup Recipe

Step 1: Sauté Your Base Aromatics

Start by melting butter (or heating olive oil if you prefer) in a large Dutch oven over medium heat. Toss in the chopped onion, carrots, and celery along with a pinch of salt. This seasoning early on helps draw out moisture and softens the veggies. I usually sauté these for about 8-10 minutes, stirring now and then, until the onions are translucent and everything smells amazing. This step builds a flavorful foundation, so don’t rush it.

Step 2: Add Garlic and Tomato Paste for Depth

Next, stir in your minced garlic along with the tomato paste. Cook for just about a minute, stirring constantly until you can really smell that garlicky aroma and the tomato paste darkens slightly—this mellows the acidity and adds richness. Keep your eye on it so the garlic doesn’t burn; burnt garlic turns bitter and nobody wants that.

Step 3: Build the Soup with Veggies and Seasoning

Now comes the hearty part: toss in your cubed potatoes, diced tomatoes with their juices, the vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Give it a good stir and bring everything up to a gentle simmer. Once simmering, add the dry orzo, stirring frequently especially during the first few minutes so it doesn’t stick to the bottom. Lower the heat to maintain a gentle simmer and partially cover the pot.

Step 4: Let it Simmer and Finish with Corn and Parsley

Simmer your soup for about 25 to 30 minutes, until the potatoes are tender and the orzo is perfectly cooked. In the last 5 minutes, stir in the frozen sweet corn to warm through without getting mushy. After turning off the heat, fold in fresh chopped parsley. If you want to brighten things up, a squeeze of lemon juice or a splash of apple cider vinegar works wonders here to cut through the richness. Taste and adjust salt and pepper as needed.

Step 5: Serve Warm with Optional Parmesan

Ladle your beautiful Vegetable Orzo Soup into bowls and serve immediately. For a finishing touch, I love sprinkling freshly grated Parmesan cheese on top—it’s optional but such a delightful way to add a little salty creaminess that takes it over the top.

👨‍🍳

Pro Tips for Making Vegetable Orzo Soup Recipe

Orzo Timing Matters: Add the orzo after the soup is simmering to make sure it cooks evenly and doesn’t turn mushy.
Stir Often: Keep stirring the soup occasionally while cooking the orzo so it doesn’t stick and burn at the bottom.
Season Gradually: I season at multiple stages—from sautéing to after simmering—so the flavors layer beautifully.
Fresh Herbs Last: Adding parsley and lemon juice right before serving keeps the flavors fresh and vibrant.

How to Serve Vegetable Orzo Soup Recipe

Garnishes

I’m a big fan of garnishing this soup with freshly grated Parmesan cheese because it melts gently into the warm broth and adds that irresistible salty creaminess. Sometimes I add a sprinkle of extra chopped parsley for color and freshness. If you like a bit of heat, a few red pepper flakes on top bring a nice kick without stealing the show.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast—perfect for dipping. I’ve also served it alongside a simple green salad dressed lightly with lemon vinaigrette to keep the meal light and fresh. For a cozy meal, grilled cheese sandwiches always earn rave reviews at my house.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls—which not only look fun but add an edible, buttery touch. Garnishing with edible flowers or a dollop of herbed yogurt can elevate it as well. Another idea is layering in colorful roasted vegetables on top to showcase seasonal produce and add texture contrast.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup to airtight containers and keep them in the fridge for up to 3 days. When stored well, the flavors actually deepen overnight and it tastes even better the next day. Just be mindful that the orzo tends to soak up broth, so the soup thickens a bit.

Freezing

I’ve frozen this soup successfully, though I recommend undercooking the orzo slightly if you plan to freeze it, since it can become mushy upon reheating. Freeze in portions without the parsley or lemon juice; add fresh herbs after thawing to keep them bright.

Reheating

Reheat the soup gently over medium-low heat, adding a splash of vegetable broth or water to loosen it up if it’s thickened too much. Stir frequently to heat evenly. Add fresh parsley and a squeeze of lemon after reheating to revive the fresh flavors.

FAQs

Can I make this Vegetable Orzo Soup Recipe vegan?

Absolutely! Just swap the butter for olive oil and make sure your Worcestershire sauce is vegan-friendly (some contain anchovies). Also, skip the Parmesan or use a plant-based alternative for serving.
Can I use different pasta instead of orzo?

Yes! Small pasta shapes like ditalini or small shells work well. Just adjust the cooking time accordingly. Avoid large pasta as they won’t blend as nicely into the soup’s texture.
How can I make this recipe ahead for a crowd?

Prepare the soup up to the point before adding orzo and corn, then keep it refrigerated. When ready to serve, heat the soup and add the orzo and corn, cooking them just before serving for the best texture.
Why does the orzo sometimes get mushy?

Orzo cooks quickly and can absorb a lot of liquid. Make sure to add it later in the cooking process and don’t overcook. Stir frequently and monitor the texture so it stays tender, not mushy.
Can I substitute fresh herbs for dried Italian seasoning?

Definitely! Use a mixture of fresh basil, oregano, thyme, and rosemary for a fresher herbal taste. Add fresh herbs later in the cooking or right before serving to preserve their brightness.

Final Thoughts

This Vegetable Orzo Soup Recipe has become one of my go-to comfort foods. It’s cozy yet light, packed with veggies but also satisfying, and so adaptable no matter what you have on hand. I hope you enjoy making and eating it as much as my family and I do—it really feels like a little bowl of love. So grab your pot, gather those ingredients, and give this recipe a try—you’re going to love the warm, nourishing results!