A hearty and comforting Vegetable Orzo Soup packed with tender vegetables, flavorful broth, and delicate orzo pasta. This easy-to-make recipe combines aromatic herbs, savory tomato paste, and a touch of sweetness for a perfectly balanced soup that warms you up on any day.
Total Time:55 minutes
Yield:6 servings
Ingredients
Base
1 tablespoon butter or olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 cup chopped celery
4 garlic cloves, minced
2 tablespoons tomato paste
Vegetables and Broth
2 medium potatoes, cut into ½-inch cubes
1 (14.5 oz.) can diced tomatoes
6–7 cups vegetable broth
1 tablespoon Worcestershire sauce
1½ tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon seasoned salt
1 teaspoon celery salt
Kosher salt and freshly ground black pepper, to taste
Pasta and Finishers
⅓ cup dry orzo pasta
1 cup frozen sweet corn
½ cup chopped fresh parsley
½ teaspoon fresh lemon juice or apple cider vinegar (optional)
Freshly grated Parmesan cheese, for serving (optional)
Instructions
Heat the base: In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8-10 minutes until the vegetables soften.
Add aromatics: Stir in garlic and tomato paste, cooking for 1 minute until fragrant to develop a deep flavor.
Add main ingredients: Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
Cook orzo: Stir in the dry orzo pasta, reduce heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
Add corn and season: In the last 5 minutes of cooking, add the frozen sweet corn. Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper as needed.
Finish and serve: Remove from heat and stir in fresh parsley. Optionally, add fresh lemon juice or apple cider vinegar to brighten and balance flavors. Serve warm, garnished with freshly grated Parmesan cheese if desired.
Notes
Use olive oil instead of butter for a vegan option.
Worcestershire sauce contains anchovies; substitute with soy sauce or tamari for a vegan/vegetarian version.
Adjust vegetable broth quantity based on how thick or thin you prefer the soup.
The lemon juice or apple cider vinegar adds a nice brightness but can be omitted if desired.
Orzo can overcook easily; check doneness near the end of cooking to avoid mushiness.
Parmesan is optional and adds a savory depth; omit for a dairy-free option.
Seasoned salt and celery salt contribute to flavor; adjust salt carefully if using low-sodium broth.
