Orzo Soup
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This simple orzo soup is light, warming, and makes a cozy vegetarian meal perfect for cold nights.
It’s delicious, and oh-so-easy!
I’m coming back with an orzo soup recipe that is healing, economical, and great for when you’re craving a healthy reset or just want nothing more than a simple pot of soup for dinner.
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It’s reminiscent of the Italian “minestrina,” a super-light version of the popular minestrone soup, and it’s usually made with short-cut tiny pasta (“pastina”) cooked in broth, and finished with a drizzle of olive oil.
This one, made with orzo pasta, is one of the most delicious no-frills soups I had an endless number of times as a kid. My mum used to make it in winter or when someone was just feeling a bit under the weather. And I still LOVE it!
The recipe is a breeze to make. Onion, carrot, and celery (soffritto) add flavor and nutrition, and the small orzo pasta makes it deliciously filling. As an extra touch, I toss in a little flour to thicken the vegetable broth and make it more satisfying, and add fresh Italian parsley at the end. Done!
Serve it with crusty bread rolls and a good sprinkle of Parmesan cheese if you don’t keep it vegetarian/vegan. This delicious orzo pasta soup is sure to please the whole family.
Let’s see how to make it!
List of the ingredients
- Orzo pasta
- Veggies (carrot, onion, celery)
- Garlic (optional)
- Extra virgin olive oil
- Herbs (basil and parsley)
- Broth
- Flour
- Salt & pepper
How to make orzo soup
(Note: this is a quick explanation; the full recipe is at the bottom of the page)
- Sauté the diced onion, carrot, and celery in olive oil until softened.
- Stir in the garlic, flour, and basil.
- Add the broth, and cook for 5 minutes.
- Next, add salt and orzo pasta, and cook until the orzo is done.
- Stir in fresh parsley and adjust the seasoning if needed.
- Stir in extra-virgin olive oil and serve with freshly grated Parmesan cheese if you don’t keep it vegan. We also love a few cracks of black pepper on top, and yes, some crusty bread on the side, too. Enjoy!
Recipe notes
Orzo soup ingredients
Orzo pasta: Technically, you can use whatever tiny pasta you have on hand for this recipe, but we just love orzo pasta. In Italy, this pasta shape is also called “risoni” because it resembles large grains of rice.
Vegetables: You don’t need many veggies here; just a mix of diced onion, carrot, and celery (a light soffritto), which is often used to add flavor to the broth. I also add a garlic clove for more flavor, but that’s optional.
Extra virgin olive oil: The recipe uses a bit of olive oil to saute the vegetables, and then a drizzle of extra virgin olive oil at the end, just before serving. You can stir it into the soup while it’s still in the pot, or drizzle it over the soup once it’s served. This is important for nutrition and flavor.
Flour: This little trick helps thicken the broth a bit, but this soup with orzo is still brothy, not thick and creamy.
Broth: I use low-sodium vegetable broth, but chicken broth works just as well if you don’t keep it vegetarian. Broth is essential for flavor here.
Herbs: To add more flavor, I add dried basil at the beginning, but fresh or dried thyme is another great option. The fresh parsley at the end is a delicious finishing touch. Don’t skip it.
Seasoning: It’s important to check the seasoning before serving. Also, if using a broth that is quite salty on its own, make sure to add the salt at the end.
Pro tips
1. Sauté the veggies to build the flavor.
2. Use vegetable or chicken broth, not plain water.
3. Check the seasoning before serving!!
4. Adjust the consistency if you like. Add more broth for a thinner soup. Easy peasy!
Orzo soup leftovers
Orzo soup leftovers keep well in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken a lot once it’s in the fridge, as the pasta continues to absorb the broth. To reheat, add more broth or water until you reach your preferred consistency, then reheat on the stove or in the microwave. It’s not freezer-friendly; I don’t usually freeze it, and I wouldn’t recommend it.
More simple vegetarian soups
- Vegetable barley soup
- Summer veggie soup
- Lebanese red lentil soup
- Vegan celeriac soup
- Tomato soup with potatoes
- Mediterranean lentil soup
- Vegan spinach
Let me know if you are making this orzo soup! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Orzo Soup
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 garlic clove, minced
- ½ teaspoon dried basil or dried thyme
- 2 teaspoon flour
- 4 cup (960 ml) low-sodium vegetable broth, add a bit more for a thinner consistency
- 1 ¼ teaspoon salt, or to taste (if your broth is salty)
- 1 cup (165 grams) orzo pasta
- 2 tablespoon fresh parsley, chopped
Instructions
- Add the olive oil, onion, carrot, and celery to a large soup pot or dutch oven, and sauté over medium-high heat for about 5 minutes or until soften.
- Stir in the minced garlic, dried herb (basil or thyme), and the flour. Stir for about 1 minute until the garlic smells fragrant and the flour is combined with the veggies.
- Pour in the broth, add the salt (if the broth is not salty), stir well, bring to a boil, and reduce the heat to a simmer. Cover with a lid a cook for 5 minutes.
- Stir in the orzo pasta, and cook for 10 minutes or just until the orzo is cooked (follow the pasta package's directions). Keep the lid off and stir frequently.
- Turn the heat off, stir in the parsley, taste and adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.
- Divide into bowls, and top with a drizzle of extra virgin olive oil, a few cracks of black pepper and grated parmesan cheese if you wish. It's also delicious served with crusty bread on the side. Enjoy!
