Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to five days. In fact, the flavors develop even more with time, making it even tastier! Just make sure to store it in an airtight container to maintain freshness.

Can I freeze Easy, One-Pot Vegetable Orzo Soup?

Yes, you can freeze this soup! Just let it cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for about three months. When you're ready to enjoy it, thaw overnight in the fridge and reheat on the stove.

What vegetables can I add to this soup?

You can get creative with the vegetables! Feel free to include zucchini, bell peppers, or any greens you enjoy. The beauty of this recipe is that you can use what you have on hand, it’s all about personalizing it to suit your taste.

Regular orzo is made from wheat, so it’s not gluten-free. However, you can easily find gluten-free versions typically made from rice or corn. Feel free to swap regular orzo for gluten-free pasta if you're following a gluten-free diet.

What should I serve with the soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or even a sprinkle of parmesan on top. For extra flavor, a hint of lemon juice or fresh herbs can also enhance your dining experience!

Easy, One-Pot Vegetable Orzo Soup

Ingredients

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2 Tbsp Olive oil
4 cloves Garlic, minced
1/2 cup Yellow onion, diced
1.5 cups Carrots, peeled and chopped (approx. 3 carrots)
1.5 cups Celery, chopped (approx. 3 stalks)
1 Tbsp Italian seasoning
2 tsp Smoked paprika
28 oz can Diced tomatoes, with juices
4 cups Vegetable broth
1 Tbsp Tomato paste
3 cups Curly kale, torn
1 cup Orzo, dry/uncooked
1/2 cup Parmesan, grated
Salt and pepper to taste

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Instructions

In a large, deep pot, heat the olive oil over medium-high heat. Add the minced garlic, diced onion, chopped celery, and carrots. Sprinkle in the Italian seasoning, smoked paprika, salt, and pepper. Cook for about 7 minutes, stirring occasionally.
Stir in the diced tomatoes, vegetable broth, tomato paste, and kale. Cover the pot and bring it to a gentle boil.
Once boiling, stir in the uncooked orzo. Let the orzo cook uncovered for 7 minutes, stirring occasionally.
Turn off the heat and stir in the grated parmesan. Taste and season with additional salt and pepper as needed. Serve hot.

Notes

This soup stores well in the refrigerator for up to five days. Flavors develop even more with time. It can also be frozen for about three months.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Cooking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 12g
Cholesterol: 5mg