Vegetable Orzo Soup

Vegetable Orzo Soup a delicious soup made vegetables and everyday ingredients. These easy flavors come together in a snap and it's a healthy meal packed full of flavor!
Course Soups &amp, Stews
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 257kcal
Author Souper Chef Deb from Bowl Me Over


  • 3 carrots
  • 2 stalks celery
  • 1 yellow onion
  • 8 cups spinach
  • 1 clove garlic
  • 1 14.5 oz can fire roasted tomatoes
  • 1 cup orzo pasta
  • 4 cups stock
  • 3 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch red pepper flakes
  • 1/2 tablespoon lemon (optional)
  • 1 tablespoon parsley minced (optional)


  • Dice the carrots, celery & onion. Heat a large stockpot over medium heat. When it is good & hot, add the olive oil. 
  • Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes. 
  • Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
  • Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot. 
  • Next add the pasta and give everything a good stir. Poor in the tomatoes, stock and water. Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes. 
  • Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
  • When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.


Calories: 257kcal | Carbohydrates: 46g | Protein: 8g | Fat: 4g | Sodium: 1798mg | Potassium: 656mg | Fiber: 5g | Sugar: 9g | Vitamin A: 14300IU | Vitamin C: 25.4mg | Calcium: 143mg | Iron: 3.1mg