Name: Easy Orzo Vegetable Soup Recipe: A Comforting 35-Minute Dish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2-3 celery stalks, diced; 2 large garlic cloves, finely chopped; ¼ teaspoon red chili flakes; ½ teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 can (14 oz / 400 g) chickpeas, drained and rinsed; 1 can (14 oz / 400 g) cannellini beans, drained and rinsed; ¾ cup (150 g) orzo; 6 cups (1.5 liters) vegetable stock; Juice of ½ lemon; 2 cups (100 g) kale, roughly chopped; Salt and freshly ground black pepper to taste

Jump to Recipe

Is there anything better than a big bowl of soup on a chilly day? I don’t think so! And this easy orzo vegetable soup recipe? It’s like a warm hug in a bowl, seriously. It’s my go-to when I need something quick, healthy, and totally satisfying on a weeknight.

I still remember my grandma making soup for me when I was little – it always made everything better. And while her recipes were, shall we say, a *little* more involved, this easy orzo vegetable soup recipe gets you that same cozy feeling without spending hours in the kitchen. Trust me, you’ll love it!

Why You’ll Love This Easy Orzo Vegetable Soup Recipe

Quick and Easy Meal

Okay, let’s be real – weeknights are BUSY. This easy orzo vegetable soup recipe is ready in about 35 minutes! From chopping board to your bowl, it’s a lifesaver when you’re short on time but still want something homemade.

Packed with Flavor and Nutrients

Seriously, every spoonful bursts with flavor! The combo of veggies, herbs, and that little bit of orzo? *Chef’s kiss*. And it’s packed with good-for-you stuff too! You’re basically eating a rainbow.

Vegetarian and Customizable

Yep, it’s vegetarian as is, but the best part? You can totally make it your own! Got some leftover roasted veggies? Toss ’em in! Want to add a little kick? More chili flakes! This easy orzo vegetable soup recipe is super flexible, so get creative!

Ingredients for the Easy Orzo Vegetable Soup Recipe

Alright, let’s gather our goodies! Here’s what you’ll need to make this magical soup happen. Don’t worry if you’re missing something – I’ll give you some swap-out ideas later! But for the classic version, grab:

1 tablespoon olive oil (for sautéing, duh!)
1 medium onion, diced (yellow or white, your call!)
1 medium carrot, diced (adds a little sweetness!)
2-3 celery stalks, diced (that classic soup flavor!)
2 large garlic cloves, finely chopped (minced works too!)
¼ teaspoon red chili flakes (for a *tiny* kick – adjust to your taste!)
½ teaspoon dried thyme (smells amazing!)
1 teaspoon dried oregano (a must for Italian vibes!)
1 teaspoon dried basil (because basil is life!)
1 can (14 oz / 400 g) chickpeas, drained and rinsed (protein power!)
1 can (14 oz / 400 g) cannellini beans, drained and rinsed (creamy goodness!)
¾ cup (150 g) orzo (that cute little pasta!)
6 cups (1.5 liters) vegetable stock (low sodium is best, so you can control the salt!)
Juice of ½ lemon (brightens everything up!)
2 cups (100 g) kale, roughly chopped (or spinach, if you prefer!)
Salt and freshly ground black pepper to taste (seasoning is KEY!)

How to Make This Easy Orzo Vegetable Soup Recipe: Step-by-Step Instructions

Sauté the Vegetables

First things first, grab your biggest pot! Heat up that olive oil over medium heat. Then, toss in your diced onion, carrot, and celery. Sauté them for about 6-7 minutes, until they’re softened and the onion is see-through. This step is *so* important for building flavor, so don’t rush it!

Easy orzo vegetable soup recipe - detail 1

Add Aromatics and Spices

Next up, the good stuff! Add your chopped garlic, red chili flakes, thyme, oregano, and basil to the pot. Give it a good stir and cook for another minute or so. Careful not to burn the garlic! You’ll know it’s ready when you can really smell those amazing spices. Mmm!

Simmer the Soup

Now, pour in the chickpeas, cannellini beans, orzo, and vegetable stock. Stir it all together to make sure everything’s combined. Bring the soup to a boil, then lower the heat to a simmer. Let it bubble gently for about 10 minutes, or until the orzo is cooked through. Keep an eye on it, so the orzo doesn’t get mushy!

Easy orzo vegetable soup recipe - detail 2

Finish with Lemon and Kale

Almost there! Stir in the lemon juice and chopped kale. Let the kale wilt for just a minute or two. And now for the most important part: taste and season! Add salt and pepper to your liking. That’s how you make this *easy orzo vegetable soup recipe* sing! Serve it up hot and enjoy!

Tips for the Best Easy Orzo Vegetable Soup Recipe

Okay, wanna take this soup from “good” to “OMG amazing?” Here are my secrets! First, don’t overcook the orzo! Mushy orzo is a big no-no. I always start tasting it around the 8-minute mark. Also, if you have fresh herbs on hand, use ’em! They’ll add a brighter flavor than dried. And of course, season, season, season! Salt and pepper are your best friends here, so don’t be shy!

Ingredient Notes and Substitutions for Your Easy Orzo Vegetable Soup Recipe

Okay, so maybe you don’t have *everything* on hand. No worries! This easy orzo vegetable soup recipe is super flexible. Ran out of cannellini beans? Use great northern or even kidney beans! Hate kale? Spinach or chard work great too. And if you can’t find orzo, ditalini or small shells will do the trick! Just adjust the cooking time so the pasta’s not mushy. It’s all about using what you’ve got!

Easy orzo vegetable soup recipe - detail 3

Serving Suggestions for Your Easy Orzo Vegetable Soup Recipe

Okay, so you’ve got this amazing soup…now what? My absolute *favorite* is a big chunk of crusty bread for dipping. Seriously, don’t skip that part! A simple side salad is also perfect for a light meal. Or, for the ultimate comfort food combo, try it with a grilled cheese sandwich. Yum!

Storing and Reheating Your Easy Orzo Vegetable Soup Recipe

Got leftovers? Lucky you! This soup is even better the next day, honestly. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3 days, easy. To reheat, just warm it up on the stovetop or zap it in the microwave. So simple!

Nutritional Information (Disclaimer)

Okay, a quick note: these numbers are just estimates! It all depends on the exact brands and ingredients you use. So, don’t take ’em as gospel, okay?

Easy Orzo Vegetable Soup Recipe FAQs

Can I freeze this easy orzo vegetable soup recipe?

You sure can! But heads up: the orzo might get a little softer after thawing. To freeze, let the soup cool completely, then pour it into freezer-safe containers (leave a little room at the top!). It’ll keep for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop. Easy peasy!

Can I add meat to this easy orzo vegetable soup recipe?

Absolutely! If you’re not vegetarian, feel free to add some cooked chicken, sausage, or even ground beef. I’d recommend browning it in the pot *before* you sauté the veggies. That way, the meat adds even more flavor to the soup. Just make sure it’s cooked through before adding the other ingredients!

What other vegetables can I add to this easy orzo vegetable soup recipe?

Oh, the possibilities are endless! Zucchini, bell peppers, mushrooms, green beans, corn… you name it! Just toss them in with the other veggies. Heartier vegetables, like potatoes or sweet potatoes, might need a little longer to cook, so add them earlier in the process.

Rate this Easy Orzo Vegetable Soup Recipe

Loved it? Hated it? Let me know! Give this easy orzo vegetable soup recipe a rating and leave a comment below!