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Vegetable Orzo Soup served in a modern bowl with fresh vegetables and herbs
Taha Ayad

Vegetable Orzo Soup

Vegetable Orzo Soup made with tender orzo, vegetables, and light broth. An easy 30-minute comfort meal that’s simple, reliable, and perfect for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 medium bowls
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 small yellow onion
  • 1 carrot
  • 4 –5 cloves garlic
  • 8 oz gold potato
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • 4 cups vegetable broth
  • 15 oz fire-roasted diced tomatoes
  • ½ cup orzo pasta
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh parsley
  • 1 –2 tsp apple cider vinegar

Method
 

  1. Sauté onion and carrot until soft and translucent.
  2. Add garlic, potato, peas, corn, and seasoning; cook briefly.
  3. Pour in broth and tomatoes; bring to a gentle boil.
  4. Reduce heat and simmer to soften vegetables.
  5. Add orzo and cook until just tender, stirring often.
  6. Remove from heat and stir in vinegar and parsley.

Notes

  1. Orzo continues absorbing liquid as it sits; stop cooking early.
  2. Add extra broth when reheating to loosen the soup.
  3. For freezing, undercook the orzo slightly.
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