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

If you’re on the hunt for a comforting, nourishing soup that’s easy to whip up any day of the week, then you absolutely must try this Vegetable Orzo Soup Recipe. It’s got this cozy mix of hearty veggies and tender orzo pasta swimming in a savory broth that just hits the spot every time. I’ve made it countless times, and let me tell you, it never gets old. Whether you’re cooking for a crowd or just craving something warm and wholesome, you’ll find this soup is a total crowd-pleaser, easy on your schedule, and packed with flavor.

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Why You’ll Love This Recipe

Simple, wholesome ingredients: This soup brings together everyday veggies and pantry staples in a way that feels fresh and satisfying.
Comforting but light: It’s cozy enough for chilly nights but won’t leave you feeling weighed down.
Flexible for your kitchen: You can tweak it easily depending on what veggies you have on hand or what flavor you prefer.
Family favorite: My crew goes crazy for this, and I know yours will too once you try it!

A white bowl filled with a thick soup showing three main layers: a rich orange-red broth as the base, small white rice grains scattered evenly throughout, and bright orange carrot slices, yellow corn kernels, red tomato chunks, and light yellow potato pieces distributed on top. The surface shows a sprinkle of finely chopped green herbs and tiny white cheese shavings. A silver spoon with a black and gold handle rests inside the bowl on the left side. The bowl sits on a white marbled surface with a white and blue checkered cloth partially visible at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Orzo Soup, hearty vegetable orzo, easy vegetable soup, healthy vegetable orzo recipe, comforting vegetable soup

Ingredients You’ll Need

What I love about this Vegetable Orzo Soup Recipe is how all these ingredients harmonize into something truly comforting and flavorful. Shopping for them is pretty straightforward, and if you keep your pantry stocked with vegetable broth and orzo, you’re halfway there.

Flat lay of a small white ceramic bowl of golden olive oil, a medium yellow onion halved and chopped, two fresh orange carrots chopped, a handful of chopped green celery stalks, four peeled garlic cloves, a small white ceramic bowl with rich red tomato paste, two medium potatoes cut into cubes with creamy white flesh and light brown skin, a small white ceramic bowl filled with bright red diced tomatoes, a small white ceramic bowl of light golden vegetable broth, a small white ceramic bowl of dark brown Worcestershire sauce, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl with mixed Italian seasoning herbs, a small white ceramic bowl of seasoned salt, a small white ceramic bowl of celery salt, a small white ceramic bowl containing raw dry orzo pasta, a small white ceramic bowl of bright yellow frozen sweet corn kernels, a small white ceramic bowl filled with chopped fresh vibrant green parsley, a small white ceramic bowl with fresh lemon juice, a small white ceramic bowl with finely grated pale yellow Parmesan cheese, and whole black peppercorns and kosher salt scattered neatly around, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetable Orzo Soup, hearty vegetable orzo, easy vegetable soup, healthy vegetable orzo recipe, comforting vegetable soup

Butter or olive oil: Either works, but olive oil adds a beautiful richness and is a great heart-healthy choice.
Onion: Yellow or white onion will work; it adds that foundational savory flavor we all love in soups.
Carrots: They bring subtle sweetness and a lovely color to the broth.
Celery: For that classic aromatic base — don’t skip it if you can help it.
Garlic cloves: Fresh garlic amps up the depth and brings warmth.
Tomato paste: This deepens the flavor and adds umami without overpowering the soup.
Potatoes: I use Yukon Gold for their creamy texture, but russets work too.
Canned diced tomatoes: A bit of acidity here balances the richness.
Vegetable broth: The heart of the soup’s flavor — good quality broth makes a huge difference.
Worcestershire sauce: It’s a little secret ingredient that adds complexity and depth (vegetarian versions have alternatives).
Brown sugar: Just a touch to balance acidity and round out the profile.
Italian seasoning: A blend of herbs that bring freshness and warmth.
Seasoned salt and celery salt: These add layered seasoning — be sure to taste as you go!
Dry orzo pasta: The star grain here – cooks quickly and brings lovely texture.
Frozen sweet corn: Adds bursts of sweetness and color.
Fresh parsley: For a bright, herbal finish.
Fresh lemon juice or apple cider vinegar (optional): I like this little acid splash at the end to brighten things up.
Parmesan cheese (optional): Grated on top for that cheesy, salty love note to your bowl.
Kosher salt and fresh black pepper: Essential to bring everything together just right.

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 how versatile this Vegetable Orzo Soup Recipe is—you can easily switch up the ingredients to fit what you have, your dietary preferences, or even the season. It’s a soup that welcomes your creativity!

Protein boost: Sometimes I toss in cooked chickpeas or a little shredded chicken to bulk it up for dinner, and it’s always a hit.
Spicy twist: Add a pinch of red pepper flakes if you like things with a little kick—my husband requests this variation often.
Gluten-free version: Use gluten-free orzo or substitute with quinoa to keep it friendly for everyone at the table.
Seasonal swaps: In fall, I swap corn with diced butternut squash for a cozy fall vibe that my family loves.

How to Make Vegetable Orzo Soup Recipe

Step 1: Sauté the veggies until tender and fragrant

Start by melting your butter or warming your olive oil in a large Dutch oven over medium heat. Toss in your chopped onions, carrots, and celery along with a pinch of salt. This is where those base flavors build, so be patient and stir occasionally — you want the veggies soft and the onions translucent but not browned, about 8-10 minutes. Once they’re softened, stir in the garlic and tomato paste, cooking just about a minute until you can smell that heavenly aroma wafting through your kitchen.

Step 2: Add potatoes, tomatoes, broth, and seasonings

Next up, add those cubed potatoes along with the canned diced tomatoes and all their savory juices. Pour in your vegetable broth – I use about 6 to 7 cups so the soup stays nice and brothy but still filling. Now comes a little magic: Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. These seasonings work together to build that rich, satisfying flavor. Bring everything to a gentle simmer and get ready for the last ingredient.

Step 3: Stir in the orzo and cook gently

Slowly add your dry orzo pasta, stirring frequently so it doesn’t stick to the bottom of the pot. Once the orzo is in, reduce the heat to medium-low and cover the pot partially. Let it simmer for 25 to 30 minutes, stirring now and then. Keep an eye on it toward the end — you want the orzo tender but not mushy. When there are about 5 minutes left, toss in the frozen corn to warm through without losing that sweet crunch.

Step 4: Finish with parsley and optional brightener

Remove the soup from the heat, stir in fresh chopped parsley for a pop of vibrancy, and, if you’re feeling fancy, add a splash of fresh lemon juice or apple cider vinegar. That little bright note cuts through the richness and wakes up all the flavors. Season with extra salt and pepper to taste, then ladle it out into bowls. Top with freshly grated Parmesan if you want that extra savory layer — my family can’t get enough of it!

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Pro Tips for Making Vegetable Orzo Soup Recipe

Don’t rush the sauté: Softening your veggies slowly develops a deeper flavor base that makes all the difference.
Stir the orzo often: Orzo can clump or stick easily—scraping the bottom helps keep the texture perfect.
Adjust liquids last: The orzo will absorb a lot, so if your soup thickens too much, just add a splash more broth or water.
Add acidity at the end: Lemon juice or vinegar brightens the whole soup without overpowering it—trust me, it’s worth it.

How to Serve Vegetable Orzo Soup Recipe

A close-up view of a pot filled with chunky vegetable soup showing a rich orange broth with visible pieces of yellow potatoes, orange carrot slices, yellow corn kernels, bright red tomato chunks, and small bits of rice. The soup has a mixed texture with pieces sitting in the broth, sprinkled with black pepper and herbs. A wooden ladle is scooping the soup from the pot, showing some of the ingredients clearly inside it. The pot sits on a white marbled surface with part of a white and blue cloth visible under it. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Orzo Soup, hearty vegetable orzo, easy vegetable soup, healthy vegetable orzo recipe, comforting vegetable soup

Garnishes

I love topping this soup with a sprinkle of freshly grated Parmesan—it melts into the warm broth for a rich, cheesy finish that I can’t get enough of. Fresh parsley or a little basil on top adds a nice pop of color and fresh flavor. Sometimes, I add a drizzle of good olive oil or even a spoonful of pesto for a fun twist.

Side Dishes

Serve it alongside crusty bread or homemade garlic knots to soak up all that delicious broth. A simple green salad with a light vinaigrette also pairs beautifully, balancing the heartiness of the soup. When I’m feeling indulgent, a side of roasted vegetables rounds out the meal perfectly.

Creative Ways to Present

For special gatherings, I like to serve the soup in small, elegant bowls with a swirl of cream or a sprinkle of fresh herbs on top. You could also pour it into hollowed-out mini pumpkins or bread bowls to elevate the presentation—it’s a fun way to surprise your guests and get those Instagram-worthy shots!

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then transfer it to airtight containers and refrigerate. It keeps beautifully for up to 4 days. One tip: the orzo will soak up more liquid over time, so you might want to add a splash of broth or water when reheating to loosen it back up.

Freezing

This soup freezes really well if you plan ahead! Just make sure to undercook the orzo slightly before freezing, as it can get mushy when thawed and reheated. Freeze in portion-sized containers, and it’s an easy grab-and-go meal for those busy days.

Reheating

When reheating, warm gently on the stove over low heat, adding a little extra broth or water as needed to restore that lovely soup consistency. Stir gently to prevent the orzo from breaking apart, and you’ll have a bowl that tastes almost as good as fresh!

FAQs

Can I make this Vegetable Orzo Soup Recipe vegan?

Absolutely! Just swap out the butter for olive oil, make sure your Worcestershire sauce is vegan or omit it, and avoid the Parmesan cheese topping, or use a plant-based alternative.
How long does the soup last in the fridge?

Stored properly in an airtight container, the soup will stay fresh for about 4 days in the refrigerator.
Can I use other pasta instead of orzo?

Yes, but keep in mind orzo cooks quickly and has a small, rice-like shape that works great in soups. Small pastas like ditalini or acini di pepe can be good substitutes.
What if I don’t have Worcestershire sauce?

You can skip it or replace it with soy sauce or tamari for a similar depth of flavor, especially in vegetarian or vegan versions.
How can I make the soup thicker?

For a thicker soup, you can reduce the broth slightly, add an extra potato for more body, or briefly purée part of the soup with an immersion blender before adding the parsley.

Final Thoughts

I honestly can’t recommend this Vegetable Orzo Soup Recipe enough. It’s one of those recipes that has brought comfort to my family on busy weeknights and sunny Sundays alike. It’s simple, flavorful, and forgiving—perfect for those moments when you want something healthy but effortless. Next time you want a bowl of homemade cozy, give this soup a try—you might just find your new favorite go-to!