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Easy One-Pot Vegetable Orzo Soup

Close up view of vegetable orzo soup showing tender orzo, zucchini, carrots, peas, and spinach in broth.
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Vegetable orzo soup made in one pot with tender vegetables and a light, brothy base. Easy, healthy, and perfect for a quick weeknight dinner.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 cup finely diced onion

  • ½ cup finely diced carrots

  • ½ cup finely diced celery

  • 1 sprig fresh rosemary (tied with butcher’s twine)

  • 5 cups vegetable broth

  • ½ teaspoon Kosher salt (1/4 teaspoon table salt)

  • ½ cup dry orzo pasta

  • 1 medium zucchini, diced 

  • ½ cup frozen peas

  • 2 cups baby spinach 

  • 1 Parmesan rind (optional but highly recommended)

  • Kosher salt and black pepper, to taste

Instructions

  1. Heat the olive oil and butter in a large pot over medium-high heat.

  2. Add the onion, carrots, and celery with a pinch of salt and pepper. Cook for 5 minutes, until softened and fragrant.

  3. Pour in the vegetable broth. Add the salt, rosemary bundle, and Parmesan rind. Bring to a steady simmer and cook for 5 minutes to infuse flavor.

  4. Reduce the heat to medium. Add the dry orzo and stir frequently during the first minute. Continue cooking for about 5 minutes.

  5. Remove the rosemary bundle and parmesan rind.

  6. Add the diced zucchini and cook for 3 minutes, until the orzo is al dente and the zucchini is just tender.

  7. Stir in the spinach and frozen peas. Cook for 1–2 minutes, until the spinach wilts and the peas warm through.

  8. Turn off the heat. Season with salt and pepper to taste (you may need to add a little more salt to enhance the flavor).

  9. Serve warm with grated Parmesan for garnish, if desired.

Notes

  • Vegetarian-friendly: This soup is vegetarian-friendly as written. If you’re not a vegetarian, you can use chicken broth for a slightly richer flavor.

  • Vegan option: Use olive oil or vegan butter in place of butter, and omit the Parmesan and Parmesan rind.

  • Gluten-free option: Use gluten-free orzo to keep the soup gluten-free.

  • No Parmesan rind? If you don’t have a rind on hand, simply stir a little grated Parmesan into each bowl before serving. It adds a similar savory depth and umami without changing the soup’s texture.

  • Herb tip: Tie the rosemary sprig with butcher’s twine so it infuses flavor without leaving loose leaves in the soup.

  • Reheating: The soup thickens as it sits because the orzo absorbs liquid. Add a splash of broth or water when reheating to loosen it.

  • Vegetable variation: Asparagus works beautifully here. Add it with the peas so it stays tender and bright.

Find it online: https://www.myeclecticbites.com/vegetable-orzo-soup/