Cozy Vegetable Orzo Soup Recipe

The smell of garlic and onion sautéing in olive oil always reminds me of the cozy meals my grandmother used to make. That simple, savory aroma is the foundation of this Vegetable Orzo Soup, which warms up the kitchen instantly on gray days.

I love how the tender pasta soaks up the rich tomato broth to create a texture that feels hearty without being heavy. It is a simple, feel-good meal that proves healthy food can be deeply satisfying.

What Makes This Vegetable Orzo Soup So Special

You can make the entire dish in just one pot, which means cleanup is incredibly fast and simple. The combination of smoked paprika and Italian seasoning gives the broth a depth that usually takes hours to achieve.

It is incredibly versatile, allowing you to swap in whatever greens or root vegetables you have sitting in your fridge. I often make a double batch because the leftovers taste even better the next day for a quick lunch.

This recipe works perfectly for dietary needs since it is naturally vegetarian and can easily be made vegan by skipping the cheese. The orzo cooks directly in the broth, releasing starch that naturally thickens the soup into a silky consistency.

If you enjoyed this, you will want to try my Dump and Bake Chicken Alfredo Pasta Casserole next, plus the Hearty Cabbage Soup delivers the same bold flavors.

Everything You Need for Perfect Vegetable Orzo Soup

Here’s what you’ll need to get started:

• Olive Oil: Used for sautéing the aromatics and building a flavor base.
• Garlic: Fresh cloves add a necessary punch of savory heat.
• Yellow Onion: Provides sweetness and depth to the broth foundation.
• Carrots: Adds bright color and natural sweetness to balance the acidity.
• Celery: Gives the soup a classic savory crunch and herbal note.
• Italian Seasoning: A blend of dried herbs that brings traditional Mediterranean flavor.
• Smoked Paprika: Adds a subtle smoky background note that warms up the dish.
• Diced Tomatoes: Use the entire can with juices for a rich tomato base.
• Vegetable Broth: The main liquid that ties all the ingredients together.
• Tomato Paste: Concentrates the tomato flavor and adds body to the soup.
• Curly Kale: Adds nutrition, texture, and a pop of green color.
• Orzo: Small rice-shaped pasta that cooks quickly and thickens the broth.
• Parmesan Cheese: Freshly grated cheese adds a salty, nutty finish.
• Salt and Pepper: Essential for seasoning the soup to your personal taste.

My Method for Vegetable Orzo Soup

Let’s get cooking!

1. Start by heating the olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the diced onion, minced garlic, chopped carrots, and celery along with the Italian seasoning, smoked paprika, salt, and pepper. Sauté these ingredients for about 7 minutes, stirring frequently, until the onions are translucent and the spices are fragrant.
2. Stir in the tomato paste and cook for one minute to caramelize it slightly, then pour in the diced tomatoes with their juices and the vegetable broth. Add the torn kale leaves at this stage so they can begin to soften in the liquid. Cover the pot with a lid and bring the mixture to a gentle boil.
3. Once the soup is boiling, remove the lid and stir in the dry Vegetable Orzo Soup pasta. Lower the heat slightly to maintain a simmer and set a timer for 7 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
4. After 7 minutes, taste a piece of orzo to ensure it is tender and cooked through. Turn off the heat immediately and stir in the grated Parmesan cheese. Taste the broth and adjust with additional salt and pepper if needed before serving hot.

My Best Tips for Perfect Vegetable Orzo Soup

Make sure you chop your carrots and celery into uniform pieces so they cook evenly alongside the small pasta. I always recommend using low-sodium broth so you can control the saltiness of your Vegetable Orzo Soup at the very end.

If you plan to freeze this meal, slightly undercook the pasta so it does not become mushy when you reheat it later. You can add a splash of water or extra stock when warming leftovers since the orzo continues to absorb liquid in the fridge.

Toasting the dried spices in the oil with the vegetables before adding liquid helps wake up their natural oils. This simple step adds a robust flavor foundation that makes the final bowl taste incredible.

How I Like to Serve This Vegetable Orzo Soup

I prefer serving this soup piping hot with a generous grating of extra fresh Parmesan cheese on top. A slice of crusty artisan bread is essential for soaking up every drop of the savory tomato broth.

You can also pair this Vegetable Orzo Soup with a simple green salad dressed in vinaigrette for a lighter dinner option. Fresh chopped parsley or basil added right before eating brings a nice pop of color and herbal freshness.

Join me on Pinterest for more cozy dinner inspiration and easy family recipes that make weeknight cooking a joy.

Vegetable Orzo Soup

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A cozy one-pot vegetable soup with tender orzo pasta and a rich tomato broth. Perfect for a healthy and quick weeknight dinner.

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Ingredients

• 2 tbsp olive oil
• 1/2 cup yellow onion, diced
• 1.5 cups celery, chopped
• 1.5 cups carrots, peeled and chopped
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tbsp Italian seasoning
• 1 tbsp tomato paste
• 4 cups vegetable broth
• 28 oz can diced tomatoes
• 3 cups curly kale, torn
• 1 cup dry orzo pasta
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, carrots, celery, Italian seasoning, smoked paprika, salt, and pepper. Sauté for about 7 to 8 minutes until vegetables soften and spices are fragrant.
2. Stir in the tomato paste, diced tomatoes, vegetable broth, and kale. Bring the mixture to a gentle boil.
3. Add the dry orzo pasta to the boiling soup. Simmer for about 7 minutes, stirring occasionally, until the pasta is tender.
4. Turn off the heat and stir in the grated parmesan cheese. Taste and add more salt or pepper if needed before serving.

Notes

If storing leftovers, the orzo will absorb liquid, so you may need to add a splash of water or broth when reheating.

• Prep Time: 25 min
• Resting Time: 5 min
• Cook Time: 20 min
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 375
• Sugar: 10g
• Sodium: 370mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 15g
• Cholesterol: 10mg

Keywords: vegetable orzo soup, one pot soup, vegetarian dinner, easy soup recipe, healthy comfort food