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Homemade Orzo Vegetable Soup with diced vegetables and fresh herbs.

Orzo Vegetable Soup

A comforting Orzo Vegetable Soup made with tender vegetables, flavorful broth, and perfectly cooked orzo. Light, wholesome, and ready in under an hour — the ultimate bowl of cozy goodness.
4 from 1 vote
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Course: dinner
Cuisine: American, Italian-Inspired, Mediterranean
Keyword: Creamy vegetable orzo soup, Homemade vegetable soup without tomato sauce, Low histamine vegetable soup recipe, Old-Fashioned vegetable soup recipe without tomatoes, Orzo Vegetable Soup, Orzo with vegetable broth, Potato orzo soup, Vegetable soup with orzo and white beans
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 230kcal
Cost: $12

Equipment

  • 1 Large Dutch oven or soup pot (For cooking the soup)
  • 1 Chef's knife (For chopping vegetables)
  • 1 Cutting board (Prepping ingredients)
  • 1 Wooden spoon (Stirring)
  • 1 Ladle (Serving soup)
  • Measuring cups/spoons (For accurate quantities)

Ingredients

Aromatic Base

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 medium carrots, peeled & diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf

Soup

  • 8 cups vegetable broth - or chicken broth
  • 1 cup orzo pasta - uncooked
  • 2 cups spinach or kale - roughly chopped
  • 1 14 oz can diced tomatoes
  • 2 cups zucchini, diced
  • salt & black pepper - to taste

Finishing Touches

  • 1–2 tablespoons fresh lemon juice - or to taste
  • 2 tablespoons parsley, chopped
  • grated Parmesan - optional
  • red pepper flakes - optional

Instructions

  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 8–10 minutes until softened and fragrant. Add garlic, thyme, oregano, and bay leaf; cook 1 minute until aromatic.
  • Pour in the vegetable broth. Add diced tomatoes. Bring to a boil, then reduce heat and simmer 15 minutes until vegetables are tender. Season lightly.
  • Stir in orzo. Bring back to a gentle boil and cook 8–10 minutes, stirring occasionally. Add zucchini during the last 5 minutes.
  • Stir in spinach or kale and let wilt for 2–3 minutes. Remove bay leaf. Add lemon juice and adjust seasoning.
  • Ladle soup into bowls. Top with parsley, Parmesan, and red pepper flakes if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 400g | Calories: 230kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 520mg | Potassium: 540mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8500IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 2.5mg