Go Back
–+ servings
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
Print Pin
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 230kcal
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
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