Healthy Vegetable Orzo Soup Recipe tastes bright, cozy, and herby, with tender veggies, tiny pasta, and a light broth that still feels satisfying. It works for busy weeknights, light lunches, or meal prep, and you can get it on the table in about 40 minutes. I tested this version on my own picky family, and no one noticed how many vegetables they ate.
Why You Should Try This Healthy Vegetable Orzo Soup Recipe
This Healthy Vegetable Orzo Soup Recipe gives you all the comfort of chicken noodle soup without the heaviness. The orzo cooks right in the pot, so it soaks up flavor from the broth and aromatics and turns the soup into a cozy bowl of goodness.
You load the pot with colorful vegetables, so the soup feels hearty but still light enough for lunch. It works for vegetarians, kids, and anyone who wants a big bowl of comfort that still fits a healthy routine.
“This Healthy Vegetable Orzo Soup Recipe tastes like a hug in a bowl, and I already made it twice this week.” – Sarah ★★★★★
Ingredients You’ll Need
Vegetables
- 2 tablespoons olive oil (extra virgin for best flavor, but any neutral olive oil works)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 cup baby spinach, roughly chopped
- 1 cup broccoli florets, chopped small
- 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
Aromatics & Seasoning
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but brightens the flavor)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika or sweet paprika
- 1 bay leaf
- 1 to 1½ teaspoons fine sea salt, plus more to taste
- ½ teaspoon black pepper
- Juice of 1 lemon, plus extra wedges for serving
- 2 tablespoons chopped fresh parsley or dill for garnish
Orzo & Broth
- 1 cup dry orzo pasta
- Use regular, whole wheat, or gluten free orzo. Whole wheat orzo adds extra fiber.
- 8 cups low sodium vegetable broth
- Use a good quality boxed broth or a favorite bouillon paste. I like Better Than Bouillon vegetable base for pantry convenience.
- 1 cup water, as needed to thin the soup at the end
Optional Add‑Ins
- 1 can chickpeas, drained and rinsed, for extra protein
- ¼ cup grated Parmesan or vegan Parmesan for serving
- Pinch of red pepper flakes for gentle heat
Equipment
- Large heavy pot or Dutch oven (at least 5 to 6 quarts)
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Ladle
- Measuring cups and spoons
- Citrus juicer, if you like easy lemon squeezing
Tips & Tricks
- Toast the orzo in the pot for 1 to 2 minutes before adding all the broth to give the soup a nutty flavor.
- Dice vegetables in similar sizes so they cook evenly and stay tender, not mushy.
- Use low sodium broth so you control the salt level and adjust at the end.
- Add spinach and other delicate greens in the last few minutes so they stay bright and vibrant.
- Cook the orzo until just al dente, then turn off the heat; it keeps softening slightly in the hot broth.
- If the soup thickens in the pot or fridge, stir in extra broth or water while reheating.
- Use gluten free orzo or small gluten free pasta if you avoid gluten.
- Stir in lemon juice off the heat so the flavor stays fresh and bright.
- Keep a bag of frozen mixed vegetables on hand and toss in a cup when you feel short on fresh produce.
- Taste and adjust salt, pepper, and lemon at the end; that final tweak makes the Healthy Vegetable Orzo Soup Recipe taste restaurant level.
How to Make Healthy Vegetable Orzo Soup
1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.
2: Build the flavorful base
Add celery, bell pepper, zucchini, and broccoli to the pot and stir well. Sprinkle in oregano, basil, smoked paprika, black pepper, and the bay leaf. Cook 3 to 4 minutes so the vegetables soften slightly and the spices coat everything.
3: Toast the orzo
Pour the dry orzo into the pot and stir so it mixes with the vegetables and spices. Cook 1 to 2 minutes, stirring often, so the orzo toasts lightly and picks up flavor. Keep the heat at medium so it does not burn.
4: Add broth and simmer
Pour in the vegetable broth and stir, scraping the bottom of the pot to lift any browned bits. Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cook 10 to 12 minutes, stirring occasionally, until the orzo turns tender but still slightly firm in the center.
5: Add tomatoes, greens, and chickpeas
Stir in cherry tomatoes or canned tomatoes and the chickpeas if you use them. Add the chopped spinach and stir until it wilts into the soup. Taste and adjust salt and pepper so the broth tastes well seasoned.
6: Finish with lemon and herbs
Turn off the heat and stir in the lemon juice. Add fresh parsley or dill and give the soup a final stir. If the Healthy Vegetable Orzo Soup Recipe looks too thick, pour in a splash of water or extra broth until you like the consistency.
What to Serve with Vegetable Orzo Soup
This Healthy Vegetable Orzo Soup Recipe pairs nicely with crusty whole grain bread or warm pita for dunking. Add a simple green salad with cucumbers, tomatoes, and a light vinaigrette for a fresh side. You can serve it with grilled cheese, avocado toast, or a hummus and veggie plate for a more filling meal. For drinks, try sparkling water with lemon, iced herbal tea, or a simple fruit smoothie.
Storage Options
- Store leftover Healthy Vegetable Orzo Soup Recipe in airtight containers in the fridge for up to 4 days.
- The orzo absorbs liquid as it sits, so stir in extra broth or water when you reheat it.
- Freeze the soup in freezer safe containers for up to 2 months; cool it completely before you freeze it.
- Reheat on the stove over medium heat, stirring often, or in the microwave in short bursts, and add a squeeze of fresh lemon at the end to refresh the flavor.
Healthy Vegetable Orzo Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the diced carrots and celery. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.
- Add the zucchini, diced tomatoes with their juices, Italian seasoning, thyme, salt, and black pepper. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the dry orzo pasta. Reduce the heat to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
- Stir in the chopped spinach and simmer for 2–3 more minutes until the spinach is wilted and bright green.
- Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm.
Notes
Approximate per serving (4 servings): 210 calories; fat 5 g; saturated fat 1 g; carbohydrates 34 g; fiber 4 g; sugars 7 g; protein 7 g; sodium 520 mg. Values will vary based on specific ingredient brands, exact vegetable sizes, and portion size.