Name: Healthy Vegetable Orzo Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 1 medium zucchini, diced; 1 cup fresh baby spinach, roughly chopped; 1 cup dry orzo pasta; 6 cups low-sodium vegetable broth; 1 cup water; 1 teaspoon dried Italian seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped

Healthy Vegetable Orzo Soup Recipe tastes bright, cozy, and herby, with tender veggies and tiny pasta in a light, flavorful broth. It works perfectly for busy weeknights, meal prep, or anyone who wants a comforting bowl of soup in about 35–40 minutes. I first made this on a rainy Tuesday when my fridge looked sad, and it still surprised me with how good it turned out.

Why Choose This Healthy Vegetable Orzo Soup Recipe

This Healthy Vegetable Orzo Soup Recipe gives you all the comfort of a classic chicken noodle soup, just without the chicken. The orzo cooks right in the pot, so it soaks up flavor from the broth and vegetables, which makes every spoonful taste rich and satisfying.

You can pack in a ton of vegetables without much effort, so it fits weeknight cooking, meal prep, and “clean out the fridge” nights. The recipe also works well for different diets, since you can keep it vegetarian or make it vegan with one or two simple swaps.

“This Healthy Vegetable Orzo Soup Recipe tastes like a cozy hug in a bowl, but somehow still feels light enough for lunch every day of the week. ★★★★★”

Ingredients You’ll Need

Vegetables

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium zucchini, diced
1 red bell pepper, diced
1 cup baby spinach, roughly chopped
1 cup chopped kale or Swiss chard, ribs removed

You can swap zucchini for yellow squash if that sits in your fridge already. Use frozen mixed vegetables in a pinch and toss them in during the last 10 minutes of cooking.

Orzo, broth, and flavor boosters

1 cup dry orzo pasta
8 cups low sodium vegetable broth (I like Pacific or Kirkland, but any brand with clean ingredients works)
1 can (14.5 ounces) diced tomatoes, with juices
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon smoked or sweet paprika
1 bay leaf
1 teaspoon fine sea salt, plus more to taste
½ teaspoon black pepper
1–2 tablespoons fresh lemon juice, to taste

You can use chicken broth instead of vegetable broth if your household eats it. Use whole wheat orzo for extra fiber, or gluten free orzo-style pasta if you avoid gluten.

Optional add‑ins and toppings

1 can (15 ounces) chickpeas or white beans, drained and rinsed
¼ cup chopped fresh parsley
¼ cup grated Parmesan or dairy free Parmesan-style topping
Red pepper flakes, to taste

Beans add protein and make the soup more filling, so I add them when I plan to eat this as a full meal. Skip the cheese or use a vegan version if you keep the soup dairy free.

Pantry shortcuts

Use frozen mirepoix (onion, carrot, celery mix) instead of chopping fresh vegetables.
Use frozen spinach instead of fresh; just squeeze out extra water before adding.
Use Italian seasoning blend instead of separate dried herbs if that sits in your pantry already.

Equipment list

Large heavy-bottomed soup pot or Dutch oven (at least 5–6 quarts)
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Measuring cups and spoons

A heavy pot helps the vegetables cook evenly and prevents the orzo from sticking to the bottom.

Tips & Tricks

Sauté the onion, carrot, and celery until they soften and turn slightly golden to build deep flavor.
Add garlic near the end of sautéing so it does not burn and taste bitter.
Keep the broth at a gentle simmer while the orzo cooks so the pasta cooks evenly and the vegetables stay tender, not mushy.
Stir the soup often after you add the orzo so it does not stick to the bottom.
Cook the orzo until just al dente, since it continues to soften as the soup sits.
If you plan to store leftovers, cook the orzo separately and add it to each bowl so it does not soak up all the broth.
Taste and adjust salt and lemon juice at the end; acid wakes up the flavors and makes the vegetables taste brighter.
Add delicate greens like spinach in the last few minutes so they stay vibrant and not overcooked.
Use pre-chopped vegetables or frozen mixes when you feel tired; the soup still tastes great and saves time.
Keep extra broth on hand and add a splash when reheating, since the orzo thickens the soup as it cools.

How to Make Healthy Vegetable Orzo Soup Recipe

Step 1: Sauté the base vegetables

Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery, then stir and cook for 6–8 minutes until the vegetables soften and the onion turns translucent with a bit of golden color. Add the minced garlic and cook 30–60 seconds, just until it smells fragrant.

Step 2: Add remaining vegetables and seasonings

Add the diced zucchini and red bell pepper to the pot and stir. Sprinkle in the dried oregano, basil, thyme, paprika, salt, and black pepper, and stir so the vegetables coat in the spices. Cook 2–3 minutes so the spices bloom and deepen in flavor.

Step 3: Add broth, tomatoes, and bay leaf

Pour in the vegetable broth and the can of diced tomatoes with their juices. Add the bay leaf and stir everything together, scraping the bottom of the pot to loosen any browned bits. Raise the heat to bring the soup to a gentle boil, then lower it to a steady simmer.

Step 4: Cook the orzo

Add the dry orzo to the simmering soup and stir well. Cook for 8–10 minutes, stirring every couple of minutes so the orzo does not clump or stick. Taste a piece of orzo; when it feels just tender with a tiny bit of bite, move to the next step.

Step 5: Add beans and greens

Stir in the chickpeas or white beans if you use them. Add the chopped spinach and kale and stir until the greens wilt, about 2–3 minutes. If the soup looks thicker than you like, pour in a bit more broth or water until it reaches your preferred consistency.

Step 6: Finish with lemon and fresh herbs

Turn off the heat and remove the bay leaf. Stir in 1 tablespoon of lemon juice and taste; add more lemon juice or salt if the flavors need a little lift. Sprinkle in the chopped fresh parsley and stir, then let the soup sit for 5 minutes so the flavors settle.

Step 7: Serve

Ladle the Healthy Vegetable Orzo Soup Recipe into bowls. Top with grated Parmesan or a dairy free alternative if you like, and add a pinch of red pepper flakes for gentle heat. Serve hot and enjoy that cozy, veggie-packed goodness.

What to Serve with it?

This Healthy Vegetable Orzo Soup Recipe pairs nicely with a simple green salad with cucumbers, cherry tomatoes, and a light vinaigrette. Add warm crusty bread, garlic toast, or whole grain rolls to soak up the broth. You can also serve it with grilled chicken breast, baked tofu, or roasted chickpeas on the side for extra protein. A side of fresh fruit or a small yogurt cup finishes the meal without much extra work.

Storage Options

Store leftover soup in airtight containers in the fridge for up to 4 days.
If you plan to store several days, keep the cooked orzo in a separate container and add it to each bowl when you reheat so it stays firm.
Freeze the soup (without orzo, if possible) in freezer-safe containers for up to 3 months, leaving a little space at the top for expansion.
Reheat on the stove over medium heat, adding a splash of broth or water as needed, and stir often until hot; you can also reheat in the microwave in 1–2 minute bursts, stirring between each round.