Name: Vegetable Orzo Soup with Fresh Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 yellow onion, chopped; 3 medium carrots, chopped; 2 celery stalks, thinly sliced; 1 medium zucchini, diced in big chunks; 3 cloves garlic, minced; 1 teaspoon sweet paprika powder; 2 teaspoons Italian seasoning; 1/2 teaspoon red pepper flakes (or more to taste); 2 bay leaves; Salt and ground black pepper, to taste; 6 cups vegetable broth (plus more if needed); 2 cans (14 oz / 400 g each) diced tomatoes with juices; 1 cup uncooked orzo; Fresh parsley or basil, chopped

Cozy up with this Vegetable Orzo Soup with Fresh Herbs Recipe that’s bursting with vibrant veggies, tender orzo, and fresh herbs. Trust me, it’s the kind of soup you’ll crave on any busy day – easy, hearty, and loaded with flavor.

A white speckled bowl filled with a vegetable soup showing three clear layers: at the bottom, a bright red broth; in the middle, chunks of red tomatoes, orange carrots, and green zucchini add color and texture; on top, small pieces of white orzo pasta sit mixed with fresh green parsley leaves scattered over. A metal spoon is inside the bowl. The bowl rests on a wooden plate placed on a white marbled surface, with pieces of whole grain bread and a small bowl of green parsley nearby. Some red chili flakes are in a white scalloped dish next to the bowl, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Orzo Soup with Fresh Herbs Recipe
Top Tip
How to Serve Vegetable Orzo Soup with Fresh Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Orzo Soup with Fresh Herbs Recipe

Why You'll Love This Recipe

I remember the first time I made this soup – the aroma of fresh garlic and herbs filled my kitchen, and everyone gathered around the table eager for seconds. It’s an instant comfort and a simple way to pack your meal with nutrients and vibrant flavors.

One-Pot Wonder: You only need a single pot, so cleanup is a breeze.
Fresh and Flavorful: Fresh herbs and a tomato-based broth make every spoonful feel special.
Family-Friendly: Hearty enough to satisfy everyone at the table, even picky eaters.
Quick and Easy: Ready in just 30 minutes, perfect for weeknight dinners.

Ingredients & Why They Work

Before you get started, here’s a quick look at the fresh veggies and pantry staples that come together beautifully in this recipe. When shopping, aim for fresh, firm vegetables and good-quality canned tomatoes to make your soup shine.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a whole yellow onion cut in half showing its layers, three fresh medium carrots with leafy tops, two celery stalks sliced thinly, one medium zucchini diced into large chunks, three peeled garlic cloves, a small white bowl with sweet paprika powder, another small white bowl with mixed Italian seasoning, a small white bowl with red pepper flakes, two fresh bay leaves, a handful of coarse salt crystals, a small mound of ground black pepper, a white ceramic bowl filled with cubed fresh tomatoes with juice, a small white bowl of uncooked orzo pasta, and a small pile of fresh parsley leaves—all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds richness and a silky base for sautéing vegetables.
Yellow onion: Provides a subtle sweetness and depth when sautéed.
Carrots: Bring natural sweetness and a satisfying bite.
Celery stalks: Add a nice aromatic crunch that balances the soup.
Zucchini: Offers tender texture and soaks up all the soup’s delicious flavors.
Garlic cloves: The secret weapon to upping the flavor quotient with fragrant warmth.
Sweet paprika powder: Lends a smoky sweetness that complements the tomato broth.
Italian seasoning: A fragrant blend of herbs that builds layers of Mediterranean flavor.
Red pepper flakes: Gives just the right hint of spice – adjust to your liking.
Bay leaves: Infuse subtle herbal notes as the soup simmers.
Salt and ground black pepper: Essential for seasoning and bringing everything together.
Vegetable broth: The flavorful liquid base that makes the soup hearty and satisfying.
Diced tomatoes with juices: Add acidity and texture, brightening the whole soup.
Orzo pasta: Tender little pasta pearls that soak up all the delicious broth.
Fresh parsley or basil: The fresh herb garnish that adds a pop of color and flavor just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Vegetable Orzo Soup with Fresh Herbs Recipe is wonderfully versatile, so don’t hesitate to make it your own! Whether you want to swap in your favorite veggies or adjust the heat, this soup welcomes all kinds of tweaks.

Seasonal Swap: During the fall, I love replacing the zucchini with butternut squash or sweet potatoes for a cozy twist that feels extra comforting.
Spice It Up: If you’re a fan of bold flavors, feel free to increase the red pepper flakes. I usually bump it up to a full teaspoon, which adds a nice, lingering warmth.
Gluten-Free Option: For friends who avoid gluten, using a gluten-free orzo pasta works perfectly without sacrificing texture or taste.
Fresh Herb Boost: Besides parsley or basil, adding chopped fresh dill or thyme at the end really brightens the soup – it’s a fresh herb lover’s dream!

Step-by-Step: How I Make Vegetable Orzo Soup with Fresh Herbs Recipe

A top view of a light blue pot filled with a chunky, bright orange-red vegetable soup showing pieces of orange carrots, green celery, green zucchini, red tomatoes, small pasta, and fresh parsley leaves floating on top, with a single bay leaf resting on the surface. A wooden spoon is partly submerged on the right side of the pot. Around the pot, there is a white marbled surface with scattered parsley leaves, a white bowl filled with chopped green herbs at the bottom, a white plate with two vintage metal spoons on the bottom right, and two small white scalloped dishes in the top right corner holding crushed red pepper flakes and black pepper. A green cloth is casually placed to the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Vegetables to Build Flavor

Start by heating 2 tablespoons of extra-virgin olive oil in a large dutch oven or pot over medium heat. Add the chopped yellow onion, carrots, zucchini, and thinly sliced celery. Sauté these for about 5 minutes, stirring occasionally until the vegetables are just starting to soften and the onion turns translucent. You’ll notice the kitchen filling with a cozy, earthy aroma – that’s your flavor foundation taking shape.

Step 2: Infuse with Garlic and Spices

Next, stir in 3 cloves of minced garlic along with 1 teaspoon of sweet paprika powder, 2 teaspoons of Italian seasoning, and ½ teaspoon of red pepper flakes (or more if you like it spicy). Cook everything together for about 1 minute, just until you can really smell those wonderful spices waking up. This step is key to layering the deep, savory flavor your soup will have.

Step 3: Add Liquids and Tomatoes

Pour in 6 cups of vegetable broth and add 2 cans (14 oz each) of diced tomatoes, including their juices, right into the pot. Bring this mixture to a boil over medium-high heat. This bubbling sensation means your soup is coming together beautifully – the tomato juices and broth will harmonize into a rich base.

Step 4: Cook the Orzo and Simmer

Add the 1 cup of uncooked orzo pasta and 2 bay leaves to the boiling soup, stirring well to distribute the pasta evenly. Reduce the heat to a simmer and cook uncovered for about 10 minutes. Keep an eye on it, stirring occasionally to prevent the orzo from sticking to the bottom. The orzo should turn perfectly al dente – tender but with just a little bite. If the soup thickens too much or the pasta absorbs too much liquid, add a splash of extra broth or water as needed.

Step 5: Final Seasoning and Serve

Remove the bay leaves, then taste the soup and season with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and garnish generously with chopped fresh parsley or basil for a burst of herbal freshness. Serve alongside some crunchy bread to soak up every last drop – it’s simple, nourishing, and pure comfort in a bowl.

Top Tip

Mastering the Vegetable Orzo Soup with Fresh Herbs Recipe is all about layering flavors and balancing textures. These tips will make your soup shine every time you make it.

Sautéing Vegetables Properly: Take your time to gently sauté the onions, carrots, zucchini, and celery until they start to soften but aren't mushy. This step builds a flavorful base that's essential for a rich broth.
Adding Spices: Adding garlic and spices after the veggies have softened allows their aromas to bloom without burning. I learned that rushing this step gave less depth to the soup’s flavor.
Cooking Orzo Perfectly: Stir the orzo occasionally while it simmers to prevent sticking and add extra broth if you want a looser consistency. This ensures the pasta cooks evenly and keeps the soup silky.
Seasoning Last: Always season the soup with salt and pepper near the end. This avoids over-salting since the broth and canned tomatoes already contain some salt.

How to Serve Vegetable Orzo Soup with Fresh Herbs Recipe

A light blue pot with white inside is filled with layers of chopped vegetables including bright orange carrots, green zucchini pieces, and light green celery bits. On top of the vegetables, there are fresh green bay leaves and a mix of red and black spices sprinkled in the middle. A large wooden spoon rests inside the pot. Around the pot on a white marbled surface, there are two opened cans of red tomatoes, a clear glass container with golden broth, and a small white bowl filled with pale yellow orzo pasta. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs really elevate this soup. I love topping each bowl with chopped parsley or basil for a burst of color and freshness. A light drizzle of good-quality extra-virgin olive oil or a squeeze of lemon juice just before serving adds a vibrant, uplifting note.

Side Dishes

This hearty soup pairs wonderfully with crunchy bread, like a crusty baguette or garlic ciabatta, perfect for dipping. You can also serve it alongside a simple green salad or roasted vegetables to turn it into a more substantial meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegetable Orzo Soup in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully, making leftovers taste even better the next day.

Freezing

You can freeze this soup, but keep in mind orzo may absorb some liquid and become softer upon thawing. Cool the soup completely, then transfer it to freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat, adding a splash of vegetable broth or water if the soup has thickened. Stir occasionally until warmed through. You can also reheat in the microwave in short bursts, stirring between.

Frequently Asked Questions:

Can I use different types of pasta instead of orzo?

Absolutely! While orzo cooks quickly and blends well with the soup’s texture, you can substitute with other small pasta shapes like ditalini or small shells. Just adjust the cooking time accordingly.

How can I make this soup spicier?

The recipe includes ½ teaspoon of red pepper flakes, but feel free to increase this amount to suit your heat preference. Adding a pinch of cayenne pepper can also bring some extra kick.

Can this soup be made gluten-free?

Yes, you can use gluten-free orzo or any gluten-free small pasta to make this recipe suitable for a gluten-free diet.

Is this soup suitable for meal prep?

Definitely! This one-pot Vegetable Orzo Soup stores well in the refrigerator and tastes great reheated, making it perfect for meal prepping lunches or dinners for the week.

Final Thoughts

This Vegetable Orzo Soup with Fresh Herbs Recipe has quickly become one of my go-to comfort meals. It's easy to make, packed with nourishing ingredients, and perfect for cozy family dinners or casual lunches. I hope you enjoy crafting it as much as I do — and that it brings warmth and joy to your table!