Orzo Soup

The aroma of sautéed vegetables and herbs fills the kitchen, promising comfort with every simmer. This Orzo Soup is a nourishing bowl of goodness that takes about 30 minutes to prepare. Its simplicity and depth of flavor make it a reliable weeknight meal that everyone will cherish.

This recipe is perfect for families seeking a hearty yet light meal. It’s ideal for cozy nights in or as a starter for a gathering. Plus, you can easily prepare it ahead of time and store it for busy days.

Why You’ll Love This Recipe

• The orzo adds a delightful chewiness that complements the vegetables.
• Aromatic herbs infuse the broth with rich flavors.
• It’s a one-pot dish, making cleanup quick and easy.
• Nutritious and satisfying, it’s perfect any time of year.

What You’ll Need

Gather the following ingredients to create this delicious soup.

For the Soup

• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 medium-sized onion, diced
• 1 large carrot, diced
• 1 large celery rib, diced
• 1 garlic clove, minced
• ½ teaspoon dried basil or dried thyme
• 2 teaspoon flour
• 4 cup (960 ml) low-sodium vegetable broth, add a bit more for a thinner consistency
• 1 ¼ teaspoon salt, or to taste
• 1 cup (165 grams) orzo pasta
• 2 tablespoon fresh parsley, chopped

Use gluten-free pasta for a gluten-free version.

Substitutions & Swaps

• Olive oil can be swapped for avocado oil.
• Thyme can replace basil if preferred.
• Vegetable broth can be substituted with chicken broth.
• Fresh parsley can be swapped for cilantro for a different flavor.

How to Make It

Create this delicious Orzo Soup with ease by following these simple steps.

Sauté the Vegetables

Add the olive oil, onion, carrot, and celery to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes or until softened.

Stir in Garlic and Flour

Stir in the minced garlic, dried herb (basil or thyme), and flour. Stir for about 1 minute until the garlic smells fragrant and the flour is combined with the veggies.

Pour in the Broth

Pour in the broth, add the salt (if the broth is not salty), and stir well. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 5 minutes.

Add the Orzo Pasta

Stir in the orzo pasta and cook for 10 minutes or just until the orzo is cooked (follow the pasta package’s directions). Keep the lid off and stir frequently.

Finish the Soup

Turn the heat off, stir in the parsley, and taste to adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.

Serve

Divide into bowls, and top with a drizzle of extra virgin olive oil, a few cracks of black pepper, and grated Parmesan cheese if you wish. It’s also delicious served with crusty bread on the side. Enjoy!

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, for up to 3 months.
Reheat: microwave on high for 2-3 minutes.

Tips for Best Results

• Use low-sodium broth to control the saltiness.
• Adjust cooking time based on your orzo package instructions for best texture.
• Add more broth while reheating if the soup thickens too much.
• Top with fresh herbs for an added burst of flavor.

Serving Suggestions

• Enjoy with a slice of crusty bread for a complete meal.
• Pair with a light salad for a refreshing contrast.
• Serve as a starter at a cozy dinner party.