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Vegetable orzo soup in white bowl with spoon.
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Vegetable Orzo Soup

This Vegetable Orzo Soup is made with hearty veggies simmered in a savory tomato broth flavored with Italian spices. A healthy one pot meal!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: orzo vegetable soup, vegetable soup with orzo, vegetarian orzo soup
Servings: 8
Calories: 136kcal

Equipment

Ingredients

  • 6 cloves garlic
  • 1 onion any color
  • 2-3 stalks celery yields 1 cup chopped
  • 1 lb. green beans washed and trimmed
  • 4-5 large carrots yields 3 heaping cups chopped
  • 2 Tbsp. olive oil
  • 4 cups vegetable broth make sure brand is gluten free
  • 1 14.5 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1 tsp. Italian seasoning
  • 1 tsp. kosher salt
  • ½ tsp. pepper
  • ¾ cup gluten free orzo or regular orzo if not gluten free
  • 2 packed cups spinach or hearty greens of choice
US Customary - Metric

Instructions

  • Mince 6 cloves of garlic and 1 onion (any color).
  • Dice 2-3 stalks of celery (yields 1 cup diced celery).
  • Wash and trim 1 lb. of green beans. Cut the green beans into halves or thirds, depending on your preference.
  • Peel 4-5 large carrots. Cut the carrots into slices and then cut the slices into quarters (yields 3 heaping cups chopped carrots).
  • Roughly chop 2 packed cups of spinach (or hearty greens of choice, such as kale, Swiss chard, or arugula).
  • Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil to the pot.
  • Add the minced garlic, onions, and celery to the Dutch oven and sauté for 7-8 minutes, stirring occasionally.
  • Add the chopped green beans and carrots, along with 1 tsp. kosher salt and ½ tsp. pepper. Sauté for another 5-6 minutes, stirring occasionally.
  • Add 5 cups vegetable broth, 1 14.5 oz. can diced tomatoes (along with the juices), 1 8 oz. can tomato sauce, and 1 tsp. Italian seasoning to the Dutch oven. Stir until completely incorporated.
  • Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 10 minutes.
  • After 10 minutes, remove the cover and add ¾ cup gluten free orzo (or regular orzo if not gluten free) and 2 cups chopped spinach (or hearty greens of choice). Stir until completely incorporated.
  • Bring the soup to a boil once again. Once boiling, reduce to a low boil, cover, and cook for another 15 minutes or so, until the veggies are tender, the pasta al dente, and the broth has thickened slightly.
    It's important to scrape the bottom of the Dutch oven every couple of minutes with a wooden spoon or spatula at first to prevent the orzo from sticking.
  • To Serve: Serve soup on its own or garnish with some grated Parmesan cheese or fresh herbs such as parsley, basil, or chives (optional).

Notes

Cooking times may vary slightly depending on whether you use regular or gluten free orzo pasta. Continue to cook the soup for a few extra minutes if necessary.
Chicken broth may be used in place of vegetable broth if not vegetarian or vegan.
Feel free to use low sodium vegetable broth to reduce sodium levels.
Make sure the brand of pasta used is vegan if you'd like to keep this soup vegan.

Nutrition

Serving: 2cups | Calories: 136kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 748mg | Potassium: 335mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6737IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg