Name: Healthy Vegetable Orzo Soup: One-Pot Winter Comfort Meal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; ½ medium yellow onion, diced; 2 cloves garlic, minced; 2 large carrots, peeled and sliced; 2 celery stalks, chopped; 1 zucchini, chopped (optional); ¾ cup dry orzo pasta; 1 (15 oz) can diced tomatoes, with juices; 6 cups vegetable broth (low sodium preferred); 1 teaspoon Italian seasoning; Salt and black pepper, to taste; 2 cups fresh baby spinach; Juice of ½ lemon; Fresh basil or parsley, chopped, for garnish

Why You’ll Love This Recipe

I love this soup because it’s simple, satisfying, and incredibly flexible. I can prep it in just 10 minutes, and it fills the kitchen with the kind of aroma that makes me want to curl up with a warm bowl. It’s naturally vegetarian and can easily be made vegan. The orzo gives it that little bit of pasta comfort without being heavy, and the fresh spinach and lemon juice brighten it up at the end. Whether I’m feeding a family or meal prepping for the week, this one-pot wonder is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• ½ medium yellow onion, diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped (optional)
• ¾ cup dry orzo pasta
• 1 (15 oz) can diced tomatoes, with juices
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 cups fresh baby spinach
• Juice of ½ lemon
• Fresh basil or parsley, chopped, for garnish

Directions

I start by heating olive oil in a large soup pot over medium heat. I sauté the diced onion for about 4 to 5 minutes, until it’s soft and translucent. Then I stir in the garlic and let it cook for another 30 seconds until fragrant.

Next, I add the carrots, celery, and zucchini to the pot. I give everything a good stir and let the vegetables cook for about 5 minutes to soften slightly.

I pour in the vegetable broth and the canned diced tomatoes with their juices. Then I stir in the Italian seasoning along with a pinch of salt and some freshly ground black pepper.

Once the broth comes to a gentle boil, I stir in the orzo pasta and reduce the heat to a simmer. I cook it for about 10 to 12 minutes, stirring occasionally to keep the orzo from sticking.

When the orzo is tender, I add the fresh spinach and stir until it wilts—this only takes a minute or two.

To finish, I remove the pot from the heat and stir in the lemon juice. I taste the soup and adjust the seasoning as needed. I ladle it into bowls and top each serving with fresh basil or parsley before enjoying it warm.

Servings and timing

This recipe makes 4 to 6 servings and takes a total of 40 minutes from start to finish—10 minutes of prep time and 30 minutes of cook time. It’s the perfect one-pot solution for busy weeknights or lazy Sundays when I want something wholesome and comforting without much fuss.

Variations

I like to switch things up depending on what I have on hand. Sometimes I skip the zucchini or swap it for chopped bell pepper or green beans. To make it heartier, I add a can of drained chickpeas or white beans during the simmering step. If I’m in the mood for extra brightness, I toss in more lemon juice or even a pinch of red pepper flakes for a little heat. For a gluten-free version, I use gluten-free pasta or rice instead of orzo.

Storage/Reheating

This soup keeps really well. I store leftovers in an airtight container in the fridge for up to 5 days. The orzo does absorb a lot of the broth as it sits, so when I reheat it, I just add a splash of extra broth or water to loosen it up. I reheat it gently on the stovetop or in the microwave. I’ve also frozen this soup for up to 2 months—just note that the pasta softens a bit more after thawing, but the flavor stays great.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, and it reheats beautifully. I just add a bit of extra broth before serving.

What can I use instead of orzo?

If I don’t have orzo, I substitute it with other small pasta shapes like ditalini, small shells, or even rice. Just adjust the cooking time accordingly.

Is this soup freezer-friendly?

It is. I let it cool completely before freezing it in airtight containers. When I reheat it, I usually add a bit more broth to refresh the texture.

Can I add protein to make it more filling?

Definitely. I like adding canned chickpeas, white beans, or even cooked lentils for a protein boost. They blend right in with the flavors of the soup.

How do I keep the orzo from getting mushy?

I make sure not to overcook the orzo initially and avoid letting the soup boil once it’s added. When reheating, I add more broth and warm it gently to keep the texture just right.

Conclusion

This Healthy Vegetable Orzo Soup is exactly what I want when I need a comforting, nutritious meal without a lot of effort. It’s light yet hearty, filled with fresh vegetables and just the right amount of pasta to keep things satisfying. Whether I’m making it for a quiet dinner or prepping meals for the week, this soup always delivers warmth, flavor, and a little bit of Mediterranean magic in every spoonful.