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Cozy Vegetable Orzo Soup Recipe Perfect for Fall Days

vegetable orzo soup - featured image

A comforting bowl of hearty vegetable orzo soup filled with tender vegetables, delicate orzo pasta, and a rich yet light broth—perfect for chilly fall evenings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced finely
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 14 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup orzo pasta
  • 1 cup zucchini, diced
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Optional toppings: fresh parsley, grated parmesan, or a squeeze of lemon

Instructions

  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
  2. Stir in 4 cloves of minced garlic and cook for another 1-2 minutes, making sure not to burn it.
  3. Pour in 6 cups of vegetable broth and a 14-ounce can of crushed tomatoes. Add 1 teaspoon of dried oregano, a bay leaf, and salt and pepper to taste. Stir and bring to a gentle boil.
  4. Add 1 cup of orzo pasta to the pot. Reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  5. Stir in 1 cup of diced zucchini and let it cook for another 5 minutes, or until tender.
  6. Add 2 cups of fresh spinach and stir until wilted, about 2 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
  7. Remove the bay leaf and ladle the soup into bowls. Top with fresh parsley, grated parmesan, and a squeeze of lemon if desired. Serve hot and enjoy!

Notes

Don’t overcook the orzo to prevent it from becoming mushy. Taste and adjust seasoning as you go. If the soup thickens too much, add a splash of water or broth before reheating.

Nutrition

Keywords: vegetable soup, orzo soup, fall recipes, healthy soup, vegetarian soup, cozy soup, easy soup recipe