Vegetable Orzo Soup is cozy, garlicky, and loaded with tender veggies in a savory broth. This 30-minute soup can be made on the stovetop or slow cooker.
The first time I made Orzo Veggie Soup was totally by accident. I started with my usual clean-out-the-fridge vegetable soup - my go-to for using up odds and ends at the end of the month. This time, I had a small handful of orzo left in the pantry. Not enough for a full meal, but just enough to toss in the pot.
The whole family loved it, and my kids were obsessed with the little pasta bits. Now, it's the only way we make veggie soup. Plus, it's a great budget-friendly option like my Authentic Cuban Soup.
Most of my soup recipes are packed with veggies like my Slow Cooker Cowboy Soup and Vegan Chickpea Broccoli Soup. This Vegetable Soup with Orzo is light but filling, full of flavor, and the perfect clean-out-the-fridge meal. Whether you simmer it on the stove or slow cook it for a couple of hours, it's always a winner.
Jump to:
- Why We Love Vegetable Orzo Soup
- Ingredient Notes and Substitutions
- How to Make Orzo Vegetable Soup (Step by Step)
- How to Make Vegetable Orzo Soup in The Slow Cooker
- Vegetable Orzo Soup Cooking Tips
- Serving Suggestions
- Storage, Reheating, and Make Ahead Tips
- Common Questions
- Hungry for More Orzo Recipes?
- Easy Vegetable Orzo Soup
Why We Love Vegetable Orzo Soup
- Quick and Easy - You only need 30 minutes.
- Freezer Friendly - It's easy to make ahead for those nights you don't feel like cooking.
- Easy to Customize - Throw in veggies or protein you already have on hand and make it your own! It's my favorite way to clean out the fridge and pantry.
Ingredient Notes and Substitutions
- Orzo - Gluten-free orzo can be used. Jovial is our go-to gluten-free brand. Rice can also be swapped for orzo but it may need to cook longer.
- Vegetable Broth - We often swap it with homemade chicken broth when we have it on hand.
- Spinach - Kale or Swiss Chard tastes great in the soup.
- Fire Roasted Tomatoes - Regular diced tomatoes work fine.
- Red Bell Pepper - Yellow or orange are great too! Try adding jarred roasted peppers for added flavor.
Note: Add seasonal vegetables for the best flavor. Peas and summer squash are great during the spring and summer months, while butternut squash and parsnips are delicious during the fall and winter months.
See the recipe card for full information on ingredients and quantities.
How to Make Orzo Vegetable Soup (Step by Step)
Step 1: Saute onion, garlic, carrot, and celery in olive oil.
Step 2: Stir in fire-roasted tomatoes, seasoning, and roasted bell pepper.
Step 3: Add vegetable broth, bring to a boil. Add orzo and simmer until tender then stir in fresh spinach to wilt.
Step 4: Add basil, taste, and adjust seasoning if needed. Serve immediately.
How to Make Vegetable Orzo Soup in The Slow Cooker
Add all ingredients to the slow cooker except orzo, spinach, and basil. Cook on low for 5-6 hours or high for 3-4 hours or until the vegetables are cooked through and fork-tender. Stir in the orzo during the last 20-25 minutes. (If your slow cooker runs hot, check around the 15-minute mark) Add spinach and basil, and let sit for 5 minutes until wilted. Serve immediately.
Note: Use a slow cooker liner for easy clean up!
See the recipe card for more details.
Vegetable Orzo Soup Cooking Tips
- Avoid overcooking the orzo. Remove from heat when the pasta is al dente. The orzo will continue to soften and absorb the broth.
- Add more broth if the soup becomes too thick. Orzo likes to absorb the liquid. You may need more upon reheating.
- Stir occasionally while simmering to prevent sticking.
- Throw in leftover protein like shredded chicken, sausage, and or beans to make the soup extra hearty.
Serving Suggestions
- Serve with crusty bread or these easy Air Fryer Garlic Toast
- Try it with a side salad like this Strawberry Apple Salad or Beetroot Broccoli Salad
- Pair with a Bagel BLT Sandwich or a California Chicken Salad Sandwich for a delicious work or weekend lunch.
Storage, Reheating, and Make Ahead Tips
- Refrigerate for up to 4-5 days.
- Leftovers can be reheated in the microwave or on the stove. Add a splash of broth to loosen if needed. We think it tastes better the next day!
- Freeze for up to 2 months. Thaw overnight before reheating.
- Make Ahead by chopping vegetables a day or two before cooking and refrigerating. You can also cook ahead of time and freeze for later. Allow the soup to cool before freezing. Don't fill containers all the way to the top to leave room for expansion.
Common Questions
Can I use frozen vegetables?
How do I cook orzo in soup without it getting mushy?
What is orzo?
Hungry for More Orzo Recipes?
If you tried this Easy Vegetable Orzo Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Easy Vegetable Orzo Soup
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 5 cloves garlic minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 14.5 oz can fire roasted tomatoes
- ½ teaspoon italian seasoning
- 1 red bell pepper
- Pinch of salt and pepper
- 6 cups vegetable broth
- ½ cup orzo
- 1-2 handfuls of spinach
- 2 tablespoons sliced basil ribbons
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook for about 3 minutes, until the onion is soft and translucent.
- Add the chopped carrots and celery and continue cooking for another 3-5 minutes, until they begin to soften. Stir in the fire-roasted tomatoes and Italian seasoning. Let everything simmer for 2-3 minutes until bubbly and fragrant.
- While the soup base cooks, prepare the red bell pepper. Slice it in half and place it cut-side down on a foil-lined baking sheet. Broil on high for 5-7 minutes, or until the skin is blackened and blistered. Keep a close eye on it so it doesn't burn. Once charred, remove from the oven, let cool slightly, then chop into small pieces.
- Add the chopped bell pepper to the pot along with a pinch of salt and pepper and the vegetable broth. Bring the soup to a boil.
- Stir in the orzo and return to a boil. Cook for 9 minutes, stirring occasionally. In the last 3-4 minutes of cooking, add the spinach and stir until wilted.
- Once the orzo is tender, remove the pot from heat and let cool slightly. Taste and adjust the seasoning as needed. Serve hot, topped with fresh basil ribbons.
Slow Cooker Instructions
- Add all ingredients to the slow cooker except orzo, spinach, and basil. Cook on low for 5-6 hours or high for 3-4 hours or until the vegetables are cooked through and fork-tender.
- Stir in the orzo during the last 20-25 minutes. (If your slow cooker runs hot, check around the 15-minute mark)
- Add spinach and basil, and let sit for 5 minutes until wilted. Serve immediately.
Notes
- Refrigerate: 4-5 days. Add extra broth since the soup thickens as it sits.
- To reheat: Add a splash of broth or water to loosen, then microwave or reheat on the stove.
- Freeze: Up to 2 months. Thaw overnight before reheating.
- Make Ahead: Chop veggies in advance. Cook and store in the freezer after letting the soup cool completely. Don't fill to the top to keep room for expanding.
- Keep the orzo from getting mushy by only boiling for 9 minutes.
- Stir frequently to prevent sticking.
- Use a slow cooker liner for easy clean up
Kate says
I love how easy and comforting this one pot soup is! We especially love making this ahead and freezing for later for busy weeknights.