Easy Vegetable Soup with Orzo
This Easy Vegetable Soup Recipe combines a variety of fresh veggies, chickpeas, and orzo pasta in a savory tomato broth. Full of immune-boosting vitamins, fiber, and plant-based protein it’s perfect for those chilly fall and winter days!
Think vegetable soup is bland and boring? Think again! The best recipe you’ll ever taste, this homemade soup is packed full of savory flavor and notes of citrus that will satisfy your tastebuds.
Even better, leftovers store well, meaning you can prepare a pot in advance and enjoy it throughout the week. With minimal prep time and a quick cooking time, it’s a hearty, vegan-friendly option that will leave you feeling great. In fact, it’s so satisfying you’ll never go back to canned soups again!
If you enjoy this recipe, try out my Chicken Tortilla Soup and Quick and Creamy Broccoli Leek Soup, too!
Recipe Ingredients
- Orzo Pasta – If needed, use a gluten-free orzo.
- Olive Oil – I love the peppery flavor this adds to the vegetables, but avocado oil will also work.
- Sweet Onion – I highly recommend using sweet onion over white onions for a subtly sweet taste that balances the acidity of the tomatoes.
- Red Bell Pepper – Feel free to substitute yellow or orange bell peppers if preferred.
- Carrots – For the best taste and texture, use whole carrots, not baby carrots. Use a mandoline for easy slicing!
- Garlic – Fresh garlic cloves will provide more flavor than pre-minced varieties.
- Kosher Salt and Cracked Black Pepper – Adjust to taste.
- Yellow Squash and Zucchini – Use a spoon to remove the core and prevent the squash from becoming soggy.
- Crushed Tomatoes – Find this in the canned vegetable aisle of your local grocery store, and make sure to include the juices in the soup!
- Chickpeas – Remove the outer skin of the chickpeas to create a soft, creamy texture.
- Water – Add water as needed to thin out the broth as the soup cooks.
- Vegetable Broth – Substitute chicken broth if you don’t need this recipe to be vegetarian or vegan. In both instances, I recommend low-sodium varieties.
- Fresh Lemon Juice – The acidity brightens the soup, creating a well-balanced taste.
How to Make The Best Easy Vegetable Soup Recipe
- Prepare the orzo. Bring a pot of water to a boil, and cook the orzo just to al dente according to the package instructions. Then, drain the pasta in a colander, drizzle it with olive oil, and set it aside.
- Sauté the veggies. Heat the olive oil in a large soup pot over medium-low heat. Add the carrots, diced red bell pepper, diced onion, and minced garlic. Sauté until the veggies soften.
- Sweat the vegetables. Next, add the cored and diced zucchini and squash, and sweat the vegetables in the pot until they soften but are not brown. Season with salt and pepper to taste.
- Combine. Add the broth, crushed tomatoes and juice, and chickpeas. Season to taste.
- Simmer. Let the soup simmer for 30 minutes over low to medium heat. Add one to two cups of water as needed as the soup reduces, and squeeze in the lemon juice at the end.
- Serve. Divide the cooked orzo between bowls, and ladle the vegetable soup on top. Add your garnishes of choice, and enjoy warm.
Serving Suggestions
I love to top this easy vegetable soup recipe with lemon wedges, freshly chopped Italian parsley, red pepper flakes, and grilled tortilla strips or naan bread.
Full of vitamins, nutrients, fiber, carbs, and plant-based protein, it’s a complete, filling meal on its own. However, I often pair it with a thick slice of French bread and butter for the ultimate comfort food meal! You can also add a side of creamy whipped feta or roasted garlic white bean dip if you’re feeding a crowd.
How to Store
Store any leftover soup and orzo in separate airtight containers. This will stay fresh in the fridge for three to four days. I like storing the orzo separately so it doesn’t absorb all the broth. Also, I don’t recommend freezing this recipe.
To reheat, combine the orzo and soup in a bowl, and heat individual portions in the microwave.
Frequently Asked Questions
Is this homemade vegetable soup recipe healthy? Bursting with fresh vegetables, this recipe is an excellent source of vitamins, minerals, and fiber. With orzo and chickpeas for carbs and plant-based protein, it makes for a nutritious, well-rounded meal. Of course, consult your doctor with any specific questions or concerns!
Can I add meat? Sure! Feel free to add shredded chicken, ground beef, or ground turkey to make this a heartier soup. Just make sure to cook the protein completely, and stir it in at the end of cooking.
Can I make this recipe spicy? Absolutely, stir in a dash of red pepper flakes or a few shakes of hot sauce if you prefer a bit of heat.
How can I add more flavor to this recipe? Stir a chicken bouillon cube into the soup to add a richer, more savory flavor. Or, stir in fresh herbs, dried herbs, or seasonings like, Italian seasoning.
If you enjoy this recipe, try out my Chicken Tortilla Soup and Quick and Creamy Broccoli Leek Soup, too!
Easy Vegetable Soup with Orzo
Equipment
- 1 soup pot
- 1 pasta pot
- 1 colander
Ingredients
Orzo Pasta
- 4-6 ounces orzo pasta, cooked al dente
Vegetable Soup
- 2 tablespoons olive oil
- 1 cup sweet onion, diced small
- 1 cup red bell pepper, diced medium
- 2 medium carrots, sliced to 1/4-inch thick, use mandoline
- 1 teaspoon garlic , minced, about 1 clove
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup yellow squash, diced medium, core out the center using a spoon to prevent the squash from getting soggy.
- 1 cup zucchini, diced medium, core out the center using a spoon to prevent the squash from getting soggy.
- 1 can crushed tomatoes, with juice, 15 ounce can
- 1 cup chickpeas, rinse, drain and remove the skin
- 1-2 cups water
- 32 ounces vegetable broth , or chicken broth
- 2 tablespoons lemon juice, fresh squeezed
Optional Garnishes
- grilled tortilla or naan bread
- lemon wedges
- fresh chopped Italian parsley
- red pepper flakes
Instructions
Cook the Pasta
- Boil pot of water and cook the orzo pasta according to the package. Al dente is best as the pasta will continue cooking in the soup. Once cooked, drain off the pasta water using a colander. Drizzle the cooked orzo pasta with olive oil and set it aside.
Prepare the Soup
- Add olive oil to a large soup pot over medium/low heat. Add the carrots, diced red bell pepper, diced onion and minced garlic. Saute until they begin to soften. Next, add the cored and diced zucchini and squash. Sweat the vegetables in a pan until they begin to soften but are not brown. Season with salt and black pepper.
- Then, add a 32oz of organic chicken or vegetable stock. Option to add a chicken bouillon cube for more flavor. Next, add in 1 can of crushed tomatoes, with juice. Then, add the prepared chickpeas. Taste and season accordingly.
- Simmer for 30ish minutes over low to medium heat. You may need to add 1 to 2 cups of water as the soup reduces. Squeeze in 2 tablespoons of fresh squeezed lemon juice. Stir well.
Assemble the Dish
- Grab a small bowl and add a few spoonfuls of orzo pasta. Ladle some of the vegetable soup on top of the pasta. Garnish the soup with a slice of fresh lemon, chopped parsley and naan bread.
One Comment on “Easy Vegetable Soup with Orzo”
This was the perfect way to use up left over veggies I had slowly dying in my fridge! I know it’s technically summer, but I love soup all year long and this one is going in my keep folder!