1. Can I make Vegetable Orzo Soup gluten-free?

Yes, you can make this soup gluten-free by swapping the orzo pasta with rice or another gluten-free small pasta. Just make sure to adjust the cooking time to ensure the rice or gluten-free pasta cooks properly.

2. How can I store leftovers of Vegetable Orzo Soup?

Leftover Vegetable Orzo Soup can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. To reheat, simply thaw in the fridge overnight or heat directly from frozen.

3. Can I add protein to this soup?

Absolutely! You can add protein by incorporating cooked chicken, sausage, beans, or chickpeas. These additions not only enhance the soup’s nutrition but also make it even more filling.

4. Can I use fresh tomatoes instead of canned in this recipe?

Yes, you can use fresh tomatoes instead of canned diced tomatoes. About 1 pound of fresh tomatoes will replace one 14.5 oz. can of diced tomatoes. Be sure to peel and chop the tomatoes before adding them to the soup

Vegetable Orzo Soup - 5 Ingredients, Quick & Tasty

Name: Vegetable Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup butter or olive oil; 1 medium onion, chopped; 2 medium carrots, chopped; 1 cup chopped celery; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 medium potatoes, cut into ½-inch cubes; 1 (14.5 oz.) can diced tomatoes; 6–7 cups vegetable broth; 1 tablespoon Worcestershire sauce; 1 ½ tablespoons brown sugar; 1 tablespoon Italian seasoning; 1 teaspoon seasoned salt; 1 teaspoon celery salt; 1/3 cup dry orzo pasta; 1 cup frozen sweet corn; ½ cup chopped fresh parsley; 1/2 teaspoon fresh lemon juice or apple cider vinegar (optional); Freshly grated Parmesan cheese, for serving (optional); Kosher salt and fresh black pepper to taste

Description

Vegetable Orzo Soup is a hearty, comforting, and healthy dish that combines tender orzo pasta with fresh vegetables in a savory vegetable broth. Perfect for a cozy meal any time of the year, this simple one-pot recipe is both easy to prepare and customizable.

Ingredients

Scale

1/4 cup butter or olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 cup chopped celery
4 garlic cloves, minced
2 tablespoons tomato paste
2 medium potatoes, cut into ½-inch cubes
1 (14.5 oz.) can diced tomatoes
6–7 cups vegetable broth
1 tablespoon Worcestershire sauce
1 ½ tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon seasoned salt
1 teaspoon celery salt
1/3 cup dry orzo pasta
1 cup frozen sweet corn
½ cup chopped fresh parsley
1/2 teaspoon fresh lemon juice or apple cider vinegar (optional)
Freshly grated Parmesan cheese, for serving (optional)
Kosher salt and fresh black pepper to taste

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Instructions

In a large dutch oven, melt butter over medium heat. Add onions, carrots, and celery with a pinch of salt and sauté for 8 to 10 minutes, stirring occasionally, until vegetables have softened and onions are translucent.
Stir in garlic and tomato paste and cook for 1 minute or until fragrant, while stirring constantly.
Add potatoes, tomatoes and their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring to a simmer and then add the orzo, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot.
Reduce the heat to medium-low to maintain the simmer and partially cover the pot. Simmer for 25–30 minutes until the orzo is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add corn. Taste and season with salt and black pepper, to taste.
Remove the pot from the heat and stir in parsley. Optionally, stir in lemon juice or apple cider vinegar. Serve immediately garnished with Parmesan cheese if desired.

Notes

If you’re looking for a gluten-free option, you can swap the orzo pasta for rice or gluten-free pasta.
Feel free to add extra veggies like zucchini, peas, or spinach for more variety.
For added protein, try adding beans or shredded chicken to the soup.
The soup stores well in the fridge for 3-4 days or can be frozen for up to 3 months.
If using fresh tomatoes, you’ll need about 1 pound to replace the canned diced tomatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 174
Sugar: 8.4 g
Sodium: 833.4 mg
Fat: 7.6 g
Saturated Fat: 2.4 g
Unsaturated Fat: 4.6 g
Trans Fat: 0 g
Carbohydrates: 25.9 g
Fiber: 3.1 g
Protein: 3.1 g
Cholesterol: 0 mg