Healthy Vegetable Orzo Soup: One-Pot Winter Comfort Meal
The best cozy one-pot vegetable orzo soup for winter! This hearty vegetarian soup is packed with fresh veggies, orzo pasta, and flavorful broth—perfect for weeknight meals or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup / Vegetarian / One-Pot Meals
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
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
Instructions
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Add Vegetables: Add carrots, celery, and zucchini. Stir and cook for 5 minutes to slightly soften.
Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Stir in Italian seasoning, salt, and pepper.
Add Orzo: Bring soup to a gentle boil, add orzo, and reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally.
Add Spinach: Stir in baby spinach and cook for 1–2 minutes until wilted.
Finish and Serve: Remove from heat, stir in lemon juice, and adjust seasoning to taste. Garnish with fresh basil or parsley and serve warm.
Notes
Don’t overcook the orzo to avoid mushy texture.
Use low-sodium broth for more control over salt levels.
When reheating, add extra broth as the orzo will absorb liquid over time.
Add canned chickpeas or white beans for extra protein.
Keeps well in the fridge for up to 5 days or freeze for up to 2 months.
