Name: Healthy Vegetable Orzo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil (Extra-virgin for finishing, if desired); 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 medium bell pepper, diced (Any color); 1 medium zucchini, diced; 1 cup green beans, chopped; 1 can (14.5 oz) diced tomatoes with juices; 2 cups fresh spinach; 6 cups vegetable broth (Low-sodium recommended); 1 cup orzo pasta (Substitute gluten-free orzo or small rice for GF); 1 teaspoon dried oregano; 1 teaspoon dried thyme; to taste Salt and pepper; Juice of 1 lemon (about 2 tablespoons); to taste Fresh parsley, chopped (for garnish)

I remember the first time I made this Healthy Vegetable Orzo Soup: bright lemon, tender orzo, and a mix of garden vegetables all in one steaming bowl — comforting without feeling heavy. It’s the kind of recipe I turn to when I want something fast, nourishing, and flexible enough to adapt to what’s in the fridge. Light enough for a weeknight meal, yet satisfying as a lunch for guests, this soup balances fresh vegetables, simple herbs, and a little brightness from lemon.

Why you’ll love this dish

This soup checks a lot of boxes: quick to make, budget-friendly, and packed with vegetables and flavor. Orzo cooks quickly and gives the broth body without adding heaviness, while the lemon and parsley keep it tasting fresh. It’s a great way to use up odds and ends from the crisper drawer — swap in different veggies and the soup still shines.

“A weeknight lifesaver — fresh, bright, and somehow better the next day.” — home cook review

Whether you need a light dinner, a make-ahead lunch, or a vegetable-forward option for picky eaters, this recipe fits. If you like Mediterranean flavors, you’ll find this simpler and quicker than many heavier stews or lasagnas like the one I sometimes pair with it for a veggie-forward meal: Healthy Vegetable Lasagne.

How this recipe comes together

Start by gently sautéing aromatics to build flavor without oiliness.
Add firmer vegetables (carrots, celery, bell pepper) so they have time to soften.
Add quicker-cooking veg (zucchini, green beans) and canned tomatoes for acidity and body.
Pour in vegetable broth and stir in orzo; simmer until the pasta is tender.
Finish with spinach and lemon for brightness and a pop of color.
This flow keeps textures distinct: slightly tender vegetables, soft orzo, and vibrant greens at the end.

What you’ll need

1 tablespoon olive oil (extra-virgin for finishing, if desired)
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 bell pepper, diced (any color)
1 zucchini, diced
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes, with juices
6 cups vegetable broth (low-sodium recommended)
1 cup orzo pasta (substitute gluten-free orzo or small rice for GF)
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups fresh spinach
Juice of 1 lemon (about 2 tablespoons)
Fresh parsley, chopped (for garnish)

Notes and substitutions:

For a protein boost, stir in a can of rinsed chickpeas when you add the broth.
If you prefer a heartier bowl, replace some broth with crushed tomatoes for a thicker base.
To make this vegan/vegetarian, use vegetable broth (the recipe already is).

Directions to follow

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté 3–4 minutes, until translucent.
Stir in the minced garlic and cook 1 minute, stirring to avoid burning.
Add diced carrots, celery, and bell pepper. Sauté 5–7 minutes until they begin to soften.
Mix in the diced zucchini and chopped green beans. Cook another 3–4 minutes, stirring occasionally.
Pour in the diced tomatoes with their juices. Stir and simmer 2–3 minutes to meld flavors.
Add the vegetable broth, orzo, dried oregano, and dried thyme. Increase heat to bring to a boil.
Reduce to a simmer and cook 10–12 minutes, or until the orzo is tender. Stir occasionally so the orzo doesn’t stick.
When the orzo is cooked, stir in the fresh spinach and lemon juice. Cook 2–3 minutes until the spinach wilts.
Taste and season with salt and pepper. Add more lemon if you want extra brightness.
Ladle into bowls and garnish with chopped parsley. Serve immediately.

Best ways to enjoy it

This soup is versatile with pairings:

Serve with crusty bread or garlic toast to soak up the broth.
A light green salad complements the lemony brightness.
For a fuller meal, serve alongside a cheesy bake like a vegetable lasagna (try this variation: Avgolemono-style soup pairing).
Top bowls with grated Parmesan, a drizzle of olive oil, or a spoonful of pesto to add richness.

Storage and reheating tips

Refrigerate: Cool the soup within 2 hours and store in an airtight container for up to 3–4 days.
Freeze: For best texture, freeze the soup without added spinach and lemon for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stove over low heat. Orzo absorbs liquid as it cools; add 1/2 to 1 cup hot broth or water when reheating to restore the original consistency.
Food safety: Reheat to at least 165°F (74°C) before serving. Do not refreeze reheated leftovers.

Pro chef tips

Don’t overcook the orzo. Aim for just tender; it will soften further when stored.
Use low-sodium vegetable broth so you can control the salt level. Add salt at the end after tasting.
Brighten with lemon at the finish — acid lifts the entire bowl and makes the vegetables sing.
If you expect leftovers, undercook orzo by 1–2 minutes. That keeps it from becoming too soft later.
For deeper flavor, sauté the vegetables until you get slight browning on the carrot and pepper edges.
Try adding beans or shredded rotisserie chicken for a protein-rich version like this cozy pasta-soup idea: Cajun Chicken Pasta Soup.

Creative twists

Mediterranean: Add Kalamata olives, artichoke hearts, and finish with feta.
Creamy version: Stir in 1/2 cup Greek yogurt or a splash of cream off-heat for creaminess.
Spicy kick: Add a pinch of red pepper flakes when you add the oregano and thyme.
Grain swap: Use small pasta shapes, acini di pepe, or short rice for gluten-free options.
Protein add-ins: Cannellini beans, cooked farro, or diced tofu keep it vegetarian and filling.

Common questions

Q: Can I make this gluten-free?
A: Yes — swap the orzo for a gluten-free pasta shaped like orzo, or use small rice (like Arborio) though cooking times will change. If using rice, plan on a longer simmer and add liquid as needed.

Q: How long does it take to make from start to finish?
A: About 30–35 minutes total. Sautéing the vegetables takes 10–12 minutes, while the orzo cooks in roughly 10–12 minutes.

Q: Can I add meat or beans?
A: Absolutely. Stir in a can of rinsed chickpeas with the broth or add cooked shredded chicken near the end. If adding raw meat, brown it first before the vegetables and adjust cooking time accordingly.

Q: Will the orzo soak up all the broth overnight?
A: It often will. To avoid a dry soup, either slightly undercook the orzo initially or plan to add extra broth or water when reheating.

Q: Is this soup kid-friendly?
A: Yes. The mild herbs and bright lemon appeal to many kids. Chop vegetables into small, even pieces for easier eating.

Conclusion

If you like one-pot, veggie-forward soups that are quick to make and easy to adapt, this Healthy Vegetable Orzo Soup is a keeper. For more one-pot orzo inspiration, check out this similar recipe: One-Pot Orzo Vegetable Soup – Peas and Crayons. For a dietitian’s take on a simple orzo-and-vegetable soup, see this helpful guideline: Easy, One-Pot Vegetable Orzo Soup | Walder Wellness, RD (Dietitian).

Enjoy a bowl, and don’t be afraid to make it your own — swap veggies, add beans, or finish with a sprinkle of cheese.