Vegetable Orzo Soup is warm, garlicky, and loaded with tender vegetables in a savory broth. This 30-minute soup can be made on the stovetop or in a slow cooker for an easy, comforting meal.
I first discovered this Orzo Veggie Soup by accident when I added a small handful of orzo to my usual clean-out-the-fridge vegetable soup. The tiny pasta transformed the broth and the kids loved the little rice-shaped pieces of pasta. Now it’s our go-to veggie soup—light, filling, and budget-friendly.
This recipe is similar in spirit to other hearty bowls I make but is especially great when you want something quick and flexible. You can swap ingredients based on what you have on hand, and the soup adapts well to different broths, vegetables, or added proteins.
Why We Love Vegetable Orzo Soup
- Quick and easy — ready in about 30 minutes.
- Freezer-friendly — makes a convenient make-ahead meal.
- Highly customizable — add vegetables or protein you already have to make it your own.
Ingredient Notes and Substitutions
- Orzo — use gluten-free orzo if needed, or replace with rice (rice may require longer cooking).
- Broth — vegetable broth works well; swap in chicken broth if preferred.
- Leafy greens — spinach is tender and quick; kale or Swiss chard also works but may take a little longer to soften.
- Tomatoes — fire-roasted tomatoes add depth, but regular diced tomatoes are fine too.
- Bell pepper — red, orange, or yellow peppers all work; roasted jarred peppers are a tasty shortcut.
Note: Use seasonal vegetables for the best flavor. Peas and summer squash shine in spring and summer, while butternut squash or parsnips are lovely in fall and winter.
See the recipe card below for ingredient quantities and full instructions.
How to Make Orzo Vegetable Soup (Step by Step)
Step 1: Heat olive oil and saute chopped onion and garlic until translucent, then add carrots and celery and cook until beginning to soften.
Step 2: Stir in tomatoes, Italian seasoning, and roasted bell pepper. Season with a pinch of salt and pepper.
Step 3: Add vegetable broth and bring to a boil. Stir in orzo and simmer until al dente, then fold in spinach to wilt.
Step 4: Finish with torn basil, taste and adjust seasoning, and serve hot.
How to Make Vegetable Orzo Soup in the Slow Cooker
Place all ingredients in the slow cooker except the orzo, spinach, and basil. Cook on low for 5–6 hours or high for 3–4 hours, until vegetables are tender. Add orzo during the last 20–25 minutes (check earlier if your slow cooker runs hot). Stir in spinach and basil at the end and let them wilt for a few minutes before serving.
Tip: Use a slow cooker liner for easy cleanup.
Vegetable Orzo Soup Cooking Tips
- Avoid overcooking the orzo. Remove from heat when it is al dente; it will soften slightly off the heat.
- Add more broth if the soup becomes too thick—orzo absorbs liquid as it sits and when reheated.
- Stir occasionally while simmering to prevent sticking.
- Add protein like shredded chicken, sausage, or beans to make the soup more substantial.
Serving Suggestions
- Serve the soup with crusty bread or garlic toast.
- Pair with a simple side salad for a complete meal.
- Turn leftovers into a hearty lunch by serving alongside a sandwich.
Storage, Reheating, and Make Ahead Tips
- Refrigerate for 4–5 days. Add a splash of broth when reheating to loosen the soup.
- Freeze for up to 2 months. Thaw overnight before reheating.
- Make ahead by prepping vegetables a day or two in advance. If freezing cooked soup, allow it to cool completely and leave headspace in containers for expansion.
Common Questions
Can I use frozen vegetables?
How do I cook orzo in soup without it getting mushy?
What is orzo?
Hungry for More Orzo Recipes?
-
Dump and Bake Tuscan Chicken Orzo
-
Dump and Bake Boursin Orzo
-
Cheesy and Creamy Sausage Orzo
-
Cajun Chicken Orzo
If you tried this Easy Vegetable Orzo Soup, please leave a star rating and share your experience in the comments below. Thanks for visiting!
Easy Vegetable Orzo Soup
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 5 cloves garlic minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 14.5 oz can fire-roasted tomatoes
- ½ teaspoon Italian seasoning
- 1 red bell pepper
- Pinch salt and pepper
- 6 cups vegetable broth
- ½ cup orzo
- 1-2 handfuls of spinach
- 2 tablespoons sliced basil ribbons
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook about 3 minutes until the onion is soft.
- Add chopped carrots and celery and cook 3–5 minutes until they begin to soften. Stir in the fire-roasted tomatoes and Italian seasoning and simmer 2–3 minutes.
- Char the red bell pepper under the broiler until blistered, cool slightly, then chop and add to the pot with a pinch of salt and pepper and the vegetable broth. Bring to a boil.
- Stir in the orzo and cook about 9 minutes, stirring occasionally. In the last few minutes, add the spinach and stir until wilted.
- Remove from heat, taste and adjust seasoning, and serve topped with basil ribbons.
Slow Cooker Instructions
- Add all ingredients to the slow cooker except orzo, spinach, and basil. Cook on low 5–6 hours or high 3–4 hours until vegetables are tender.
- Stir in the orzo during the last 20–25 minutes (check at 15 minutes if your slow cooker runs hot).
- Add spinach and basil at the end and let sit 5 minutes until wilted. Serve immediately.
Notes
- Refrigerate: 4–5 days. Add extra broth when reheating; the soup thickens as it sits.
- To reheat: Add a splash of broth and warm in the microwave or on the stove.
- Freeze: Up to 2 months. Thaw overnight before reheating.
- Make ahead: Chop vegetables in advance or freeze cooked soup after it cools, leaving room for expansion in containers.
Cooking Tips
- Prevent mushy orzo by cooking until al dente (about 9 minutes).
- Stir occasionally to prevent sticking.
- Use a slow cooker liner for easier cleanup.
Gluten Free: Choose gluten-free orzo or substitute rice (rice will take longer to cook).
Additions: Add leftover chicken, sausage, or beans for extra protein.
Nutrition
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