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Vegetable orzo soup in a large pot.
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Vegetable Orzo Soup Recipe

This easy, hearty Vegetable Orzo Soup is loaded with a mix of vegetables and orzo pasta, and you can have dinner on the table in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 184kcal
Author: Judy Wilson

Ingredients

  • 2 Tablespoons olive oil
  • 1 small onion
  • 4 cloves garlic
  • 2 ribs celery
  • 2 ribs celery
  • 3 carrots
  • 1 small zucchini (about 1 cup diced)
  • 2 15-ounce cans petite diced tomatoes
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon Italian seasoning
  • 1 15.5 ounce can garbanzo beans, drained and rinsed
  • 1 cup dry orzo pasta
  • ½ cup frozen peas
  • 2 ounces fresh baby spinach
  • ½ teaspoon kosher salt (or to taste)
  • freshly ground black pepper to taste

Instructions

  • Prepare the vegetables. Dice the onion and celery. Chop the carrots and zucchini into small, bite-sized pieces.
  • Heat the olive oil in a large pot over medium-high heat. Add the diced onion, celery, carrots, and 1/2 teaspoon kosher salt, and cook 3-4 minutes, until the vegetables have softened slightly.
  • Add the zucchini, tomatoes, garlic, Italian seasoning, and garbanzo beans to the pot. Pour the broth in and give the soup a good stir. Bring the soup to a simmer.
  • Add the peas and orzo pasta. Cook for about 10 more minutes, until the orzo is al dente. It should have a slightly firm and chewy texture. At this point, the vegetables should be nice and tender.
  • Add the fresh spinach to the soup and simmer just until the spinach is wilted (about a minute).
  • Taste the soup and season with additional salt and pepper as needed. Garnish with Parmesan cheese and fresh herbs and serve immediately.

Notes

This is a very thick and hearty soup, almost like a vegetable stew. For a lighter soup, add up to two cups of extra broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as the soup sits, so add some extra broth or water upon reheating to get it back to a soup-like consistency.

Nutrition

Calories: 184kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 858mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6492IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg