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Easy, One-Pot Vegetable Orzo Soup Recipe

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3.9 from 10 reviews

This Easy, One-Pot Vegetable Orzo Soup is a hearty, flavorful, and comforting meal made with fresh vegetables, aromatic seasonings, and tender orzo pasta. Perfect for a wholesome weeknight dinner, this soup combines the savoriness of diced tomatoes, kale, and parmesan cheese for a satisfying and quick-to-make soup that’s packed with nutrients and bursting with taste.

Ingredients

Vegetables and Aromatics

  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, diced (or more, as desired)
  • 1.5 cups carrots, peeled and chopped (approx. 3 carrots)
  • 1.5 cups celery, chopped (approx. 3 stalks)
  • 3 cups curly kale, stems removed and torn

Seasonings

  • 1 Tbsp Italian seasoning
  • 2 tsp smoked paprika
  • Salt and pepper, to taste

Liquids and Canned Goods

  • 28 ounce can of diced tomatoes with juices (796 ml can)
  • 4 cups vegetable broth (low sodium preferred)
  • 1 Tbsp tomato paste

Grains and Dairy

  • 1 cup dry orzo
  • 1/2 cup parmesan cheese, grated (parmigiano-reggiano recommended)

Instructions

  1. Sauté aromatics and vegetables: Heat 2 tablespoons of olive oil in a large, deep pot over medium-high heat. Add the minced garlic, diced onion, chopped celery, and carrots along with 1 tablespoon Italian seasoning, 2 teaspoons smoked paprika, salt, and pepper. Cook for about 7 minutes, stirring every minute or so. The vegetables do not have to be fully cooked at this stage as they will continue cooking when the liquids are added.
  2. Add liquids and kale: Stir in the entire can of diced tomatoes with their juices, 4 cups of vegetable broth, 1 tablespoon tomato paste, and 3 cups of torn kale. Cover the pot and bring the mixture to a gentle boil, allowing the flavors to meld.
  3. Cook the orzo: Once boiling, stir in 1 cup of dry orzo pasta. Leave the pot uncovered and let the orzo cook for 7 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  4. Finish the soup: When the orzo is tender, turn off the heat. Stir in 1/2 cup grated parmesan cheese to add richness and depth. Adjust seasoning by adding more salt and pepper as desired. Optionally, add your choice of cooked protein if desired. Serve the soup hot, garnished or as-is for a comforting meal.

Notes

  • You can substitute or add your preferred protein such as cooked chicken, sausage, or beans for extra bulk.
  • For a richer flavor, use freshly grated parmigiano-reggiano cheese.
  • Low sodium vegetable broth is recommended to control the saltiness of the soup.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Feel free to swap kale for other hearty greens like spinach or Swiss chard based on your preference.

Find it online: https://yumntasty.com/easy-one-pot-vegetable-orzo-soup-recipe/