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Healthyish Veggie Soup with Orzo Pasta

Easy Vegetable Soup

Soup season is upon us! Which is why you need to try this easy vegetable soup recipe. This soup recipe is easy to make and packed with tons of immune-boosting vitamins our bodies crave.
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Orzo pasta:

  • 6-8 ounces orzo pasta

Veggie soup:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 medium carrots, washed, peeled and sliced using a mandoline for even slicing
  • 5 stalks celery, left whole as they will be removed later
  • 1 medium white onion, diced
  • 1 medium yellow squash, diced. core out the center using a spoon to prevent the squash from getting soggy.
  • 1 medium zucchini, diced. core out the center using a spoon to prevent the squash from getting soggy.
  • 1 can chickpeas, rinse, drain and remove the skin
  • 1 can crushed tomatoes, with juice, 15 ounce can
  • 1 large red bell pepper, diced
  • 1 32 oz chicken broth, extra bouillon cubes if desired
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Optional garnishes:

  • grilled tortilla or naan bread
  • lemon wedges
  • fresh chopped Italian parsley
  • red pepper flakes


  • soup pot
  • pasta pot
  • colander


Prepare the pasta:

  • Boil pot of water and cook the orzo pasta according to the package. Al dente preferred 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 butter and olive oil to a large soup pot over medium/low heat.
  • Next, add the sliced carrots and stalks of celery. Leave the celery whole as they will be removed later.
  • Add the diced onion, zucchini, red bell pepper and squash. Stir well.
  • Then, you'll add a 32oz container 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.
  • Add the drained and rinsed chickpeas.
  • Season everything with salt, pepper, and red pepper flakes for a touch of spice.
  • Let everything simmer for 30-40 minutes over low to medium heat.
  • Next, you'll remove celery stalks from the soup.
  • 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.


Serving: 1serving, Calories: 341kcal, Carbohydrates: 54g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 850mg, Potassium: 1069mg, Fiber: 8g, Sugar: 14g, Vitamin A: 9745IU, Vitamin C: 88mg, Calcium: 107mg, Iron: 3mg