Vegetable orzo soup is a light, brothy meal with onion, carrot, celery, and rice-shaped pasta. The orzo cooks directly in vegetable broth, while a small amount of flour gives the liquid a little body.
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Why This Recipe Works
Softening the vegetables first brings out their sweetness before the liquid goes in. Cooking pasta in the same pot lets its starch gently enrich the broth, and parsley stirred in at the end adds a fresher finish than herbs cooked throughout.
Ingredients
Dice the vegetables into small, similar pieces so they soften together. Measure one cup of dry pasta, not cooked orzo. Low-sodium broth lets you control the seasoning, and the full 1 1/4 teaspoons of salt may not be needed with a salty brand.
- 1 tablespoon extra-virgin olive oil, plus more for serving, optional
- 1 medium onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 garlic clove, minced
- 1/2 teaspoon dried basil or thyme
- 2 teaspoons all-purpose flour
- 4 cups low-sodium vegetable broth, plus more as needed
- 1 1/4 teaspoons salt, or less to taste
- 1 cup dry orzo pasta
- 2 tablespoons fresh parsley, chopped
- Ground black pepper, to taste, optional
- Parmesan cheese, grated, for serving, optional
How to Make Vegetable Orzo Soup
1. Soften the vegetables. Set a soup pot over medium or medium-high heat and add the measured oil. Stir the onion, carrot, and celery through it for about five minutes, until the onion loses its raw look and the vegetables begin to soften. Reduce the heat if the edges brown quickly; a gentle vegetable base suits this broth.
2. Cook the garlic and flour. Add the minced garlic, dried basil or thyme, and two teaspoons of flour. Keep everything moving for a minute, coating the vegetables and letting the garlic become fragrant. The flour should disappear into the oil and vegetables rather than remain in dry lumps.
3. Build the broth. Pour in a little broth first and stir to loosen any flour, then add the rest. Bring to a boil, allowing roughly 3–5 minutes for heating, and lower to a simmer. Cover for five minutes so the carrot softens before the pasta enters the pot.
4. Finish with pasta and parsley. Add the orzo and leave the lid off. Stir along the bottom every minute or two during its 8–10-minute package cooking time, then taste a piece for tenderness. Turn off the heat when it is ready and add parsley. The finished liquid should remain brothy; loosen with additional broth if the pasta has absorbed more than expected.
How to Serve
Serve four light lunch portions with crusty bread or a salad. Parmesan is an optional topping; leave it off for a vegan bowl and check that the broth and pasta fit your needs. The linked soups offer other choices for a soup-and-bread meal.
Storage and Reheating
Spoon leftovers into shallow containers and refrigerate within two hours. Use within three days. Pasta continues to soak up liquid in the refrigerator, so add broth or water while warming and heat to 165°F. The pasta becomes softer after freezing; refrigerating this finished soup gives better texture. See federal cold-storage guidance.
Tips and Variations
- Keep the simmer moderate so the pasta cooks without the pot boiling dry.
- Add a small handful of spinach near the end if you want another vegetable.
- A squeeze of lemon at the table changes the flavor without thinning the whole pot.
Frequently Asked Questions
Is orzo a type of rice?
No, orzo is pasta shaped like a grain of rice. Ordinary orzo contains wheat, so it is not naturally gluten-free.
Can I use another small pasta?
Choose a small soup shape and follow its package cook time. Its liquid absorption may differ, so keep extra broth nearby.
Why has the soup become thick?
The pasta absorbs broth as it stands. Stir in a little more liquid to restore the consistency you prefer.
Can I use chicken broth?
Yes, if a vegetarian meal is not required. It changes the broth flavor without changing the cooking sequence.
Should I add extra flour at the end?
Avoid sprinkling raw flour directly into the soup. The measured amount is enough for a light broth, and additional flour can clump.
More Recipe Ideas
Vegetable Orzo Soup with Carrot and Celery
Ingredients
Soup
- 1 tablespoon extra-virgin olive oil plus more for serving, optional
- 1 medium onion diced
- 1 large carrot diced
- 1 large celery rib diced
- 1 garlic clove minced
- 1/2 teaspoon dried basil or thyme
- 2 teaspoons all-purpose flour
- 4 cups low-sodium vegetable broth plus more as needed
- 1 1/4 teaspoons salt or less to taste
- 1 cup dry orzo pasta
- 2 tablespoons fresh parsley chopped
- Ground black pepper to taste, optional
- Parmesan cheese grated, for serving, optional
Instructions
Cook the Soup
- Heat olive oil in a soup pot over medium-high heat. Cook onion, carrot, and celery for 5 minutes until beginning to soften.
- Stir in garlic, dried basil or thyme, and flour. Cook for 1 minute, stirring until fragrant and evenly coated.
- Gradually stir in 4 cups broth and salt to taste. Bring to a boil in about 3–5 minutes, reduce heat, cover, and simmer for 5 minutes.
- Add dry orzo and simmer uncovered for 8–10 minutes, or the package timing, until tender. Stir frequently along the bottom of the pot.
- Remove from heat, add parsley, and adjust seasoning. Add broth as needed and divide into 4 bowls; serve with optional pepper, olive oil, and Parmesan.
Notes
- Keep chilled leftovers for no more than 3 days.
- Add liquid when warming and heat the soup to 165°F.
