Name: Orzo Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil, plus more for drizzling; 1 medium onion, diced; 1 large carrot, diced; 1 large celery rib, diced; 1 garlic clove, minced; ½ teaspoon dried basil or dried thyme; 2 teaspoons flour; 4 cups low-sodium vegetable broth; 1¼ teaspoons salt, or to taste; 1 cup orzo pasta; 2 tablespoons fresh parsley, chopped; Freshly ground black pepper, for serving (optional); Grated Parmesan cheese, for serving (optional)

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There’s something so comforting about a warm bowl of homemade orzo soup. I love how this simple vegetarian soup comes together with everyday pantry staples and fresh vegetables to create a light yet satisfying meal. Tender orzo, aromatic herbs, and a flavorful vegetable broth make this recipe perfect for cozy lunches, easy weeknight dinners, or whenever I’m craving a nourishing bowl of soup.

Orzo Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil, plus more for drizzling

1 medium onion, diced

1 large carrot, diced

1 large celery rib, diced

1 garlic clove, minced

½ teaspoon dried basil or dried thyme

2 teaspoons flour

4 cups low-sodium vegetable broth

1¼ teaspoons salt, or to taste

1 cup orzo pasta

2 tablespoons fresh parsley, chopped

Directions

I heat the olive oil in a large soup pot over medium-high heat. Then I add the onion, carrot, and celery, sautéing them for about 5 minutes until they become tender.

I stir in the garlic, dried basil or thyme, and flour, cooking everything for about 1 minute until fragrant.

I pour in the vegetable broth, add the salt, stir well, and bring the soup to a boil. Then I reduce the heat, cover the pot, and let it simmer for 5 minutes.

I stir in the orzo and cook the soup uncovered for about 10 minutes, stirring frequently until the pasta is perfectly tender.

I turn off the heat, stir in the fresh parsley, and taste the soup before adjusting the seasoning if needed. If I prefer a thinner consistency, I simply add a little more vegetable broth.

I serve the soup warm with a drizzle of extra virgin olive oil, freshly ground black pepper, and grated Parmesan cheese if I want an extra layer of flavor.

Servings and Timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: Approximately 203 kcal per serving

Variations

I enjoy changing this soup depending on what I have available. I sometimes stir in fresh spinach or kale during the last few minutes of cooking for extra greens. Cannellini beans or chickpeas make it even heartier while keeping it vegetarian. For additional flavor, I like using Italian seasoning instead of a single herb or adding a squeeze of fresh lemon juice before serving. If I want a richer soup, I occasionally sprinkle extra Parmesan over the top or add a splash of cream.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. Since the orzo continues to absorb the broth as it sits, I usually add a splash of vegetable broth or water when reheating to restore the desired consistency. I reheat the soup gently on the stovetop over medium heat or in the microwave until it's thoroughly warmed. If I plan to freeze the soup, I prefer cooking and storing the orzo separately so it doesn't become overly soft after thawing.

FAQs

Can I use a different type of pasta?

I can easily substitute orzo with small pasta shapes like ditalini, acini di pepe, or small shells, adjusting the cooking time as needed.

Can I make this soup gluten-free?

I simply replace the regular orzo with a gluten-free pasta and use a gluten-free flour or omit the flour if preferred.

How can I make the soup more filling?

I like adding white beans, chickpeas, lentils, or extra vegetables to create a heartier meal without much extra effort.

Why does the soup become thicker after sitting?

The orzo naturally absorbs the broth as it rests. I usually stir in extra vegetable broth or water while reheating to bring it back to the consistency I like.

Can I prepare this soup ahead of time?

Yes. I often prepare the soup a day in advance because the flavors continue to develop. If possible, I cook the orzo separately and add it when serving to keep the texture perfect.

Conclusion

I love keeping this easy orzo soup in my meal rotation because it's simple, nourishing, and incredibly comforting. With tender vegetables, flavorful herbs, and perfectly cooked orzo, every bowl feels warm and satisfying. Whether I make it for a quick family dinner or meal prep for the week, this versatile soup always delivers delicious homemade comfort with minimal effort.

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Orzo Soup

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This comforting vegetarian orzo soup is made with tender vegetables, aromatic herbs, and delicate orzo simmered in a flavorful vegetable broth. It's a quick, wholesome meal that's perfect for cozy lunches or easy weeknight dinners.

Instructions

Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and celery and sauté for about 5 minutes until tender.
Stir in the garlic, dried basil or thyme, and flour. Cook for 1 minute until fragrant.
Pour in the vegetable broth, add the salt, stir well, and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes.
Stir in the orzo and cook uncovered for about 10 minutes, stirring frequently, until the pasta is tender.
Remove from the heat and stir in the chopped parsley. Taste and adjust the seasoning as needed. Add extra vegetable broth if a thinner consistency is desired.
Serve warm with a drizzle of extra virgin olive oil, freshly ground black pepper, and grated Parmesan cheese if desired.