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Healthyish Veggie Soup with Orzo Pasta

Easy Vegetable Soup with Orzo

This easy vegetable soup recipe is packed with fresh vegetables, orzo, and chickpeas for a nutritious, hearty soup that’s far better than anything store-bought!
5 from 1 vote
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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

Equipment

  • 1 soup pot
  • 1 pasta pot
  • 1 colander

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.

Notes

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. 

Nutrition

Serving: 1serving, Calories: 326kcal, Carbohydrates: 54g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 1370mg, Potassium: 875mg, Fiber: 9g, Sugar: 16g, Vitamin A: 7097IU, Vitamin C: 75mg, Calcium: 95mg, Iron: 4mg