Mediterranean Vegetable Orzo Soup

Name: Vegetable Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 onion (diced); 4 cloves garlic (minced); 1 carrot (diced); 1 yellow bell pepper (diced); 2 tablespoons tomato paste; ½ teaspoon cumin; 1 teaspoon oregano; ½ teaspoon turmeric; ½ teaspoon paprika; 1 teaspoon kosher salt; 5 cups broth (vegetable or chicken); ⅔ cups orzo; 3 cups spinach (chopped); 1 lemon (juice of)

Looking for a comforting and nutritious soup with a Mediterranean twist? This Vegetable Orzo Soup is rich in flavor, packed with fresh veggies, and enhanced with herbs and spices. Perfect for cozy nights and easy enough for weeknight dinners, this one-pot recipe will warm your soul and boost your health.

two Bowl of Mediterranean vegetable orzo soup topped with fresh spinach and served with lemon wedges.

When the craving for a wholesome, hearty meal hits, this Mediterranean-inspired vegetable orzo soup checks all the boxes. Made with a rainbow of veggies and seasoned with spices like cumin, turmeric, and paprika, this soup combines vibrant flavors with the soothing appeal of orzo pasta. If looking for tasty soup recipes, make sure to check out my healthy potato soup, roasted carrot soup and easy tortellini soup.

Recipe Highlights

Cultural Influence: Mediterranean-inspired

Dominant Flavor Profile: Earthy, spiced, and fresh

Skill Level: Beginner-friendly

Why You’ll Love This Recipe: This orzo soup combines the best of hearty and healthy. Plus, it’s versatile, fitting various dietary preferences and meal-prep needs.

Ingredients

Olive Oil: Adds depth and richness, essential for sautéing veggies.

Onion and Garlic: The foundation of flavor, these two build a robust aromatic base.

Carrot and Bell Pepper: Fresh vegetables that add natural sweetness and texture.

Tomato Paste: Enhances the umami profile, giving the soup a rich depth.

Spices (Cumin, Oregano, Turmeric, Paprika): Mediterranean-inspired spices that create a warm, earthy flavor.

Broth: Adds liquid and depth; vegetable or chicken broth both work well.

Orzo: Small rice-shaped pasta that provides substance and pairs well with the soup’s texture.

Spinach & Lemon Juice: Spinach boosts nutrition, and lemon juice adds a bright, refreshing finish.

Hearty vegetable orzo soup served in a bowl with some lemon wedges on the side

Ingredient Spotlight: Orzo Pasta

Orzo, also known as risoni, is a type of pasta that looks like a large grain of rice. It is made from semolina or durum wheat that pairs well with soups, salads, and side dishes. Its tender, slightly chewy texture absorbs flavors beautifully, making it ideal for recipes with broths and sauces.

Orzo cooks quickly—typically within 7-10 minutes—and is best added to soups toward the end of cooking to maintain its texture. You can check out my tutorial on how to cook orzo and also try more recipes including lemon chicken orzo soup and Mediterranean orzo salad.

How To Make Vegetable Orzo Soup

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook until golden. Stir in the garlic and cook for another minute until fragrant.

Diced onion and garlic sautéing in olive oil for Mediterranean vegetable orzo soup.

Step 2: Add Carrot and Bell Pepper

Incorporate the diced carrot and yellow bell pepper, cooking for about 5 minutes until they start to soften. These veggies bring color and a natural sweetness to the soup.

Chopped carrot and bell pepper added to the pot with sautéed onion and garlic.

Step 3: Season

Add tomato paste along with cumin, oregano, turmeric, and paprika. Stir for a minute to allow the spices to bloom, enhancing their flavors.

Step 4: Pour in the Broth

Add 5 cups of your preferred broth (vegetable or chicken). Bring the mixture to a simmer, allowing the flavors to meld and the vegetables to become tender.

Pouring broth into the pot to create the base of Mediterranean vegetable orzo soup.

Step 5: Cook the Orzo

Stir in ⅔ cup of orzo, simmering for 10 minutes or until it’s tender but not mushy. The orzo will absorb some of the broth, thickening the soup.

Adding uncooked orzo to the soup mixture to cook in the simmering broth.

Step 6: Finish with Spinach and Lemon Juice

Add 3 cups of chopped spinach, letting it wilt gently. Squeeze in lemon juice to taste, which brightens up the soup and balances the earthy flavors of the spices.

Chopped spinach and a squeeze of lemon juice added to finish the vegetable orzo soup.

Bowl of vegetable orzo soup with vibrant vegetables and orzo pasta, drizzled with a little lemon juice for a zesty finish.

Serving Suggestions

Bread: A warm slice of homemade no knead bread, focaccia or ciabatta bread is perfect for dipping into the broth.

Salad: For a heartier meal, add a side of Greek salad, Middle Eastern chopped salad or Mediterranean egg salad.

Close-up of a steaming bowl of hearty vegetable orzo soup, ready to serve.

Variations and Substitutions

Protein Addition: Add shredded rotisserie chicken or cooked chickpeas for a protein boost.

Extra Veggies: Incorporate zucchini, broccoli, red bell pepper, peas, kale, celery, or even diced potatoes for added texture and flavor.

Make it Creamy: Stir in a splash of heavy cream for a creamy, indulgent texture.

Gluten-free: You can use gluten-free orzo, but keep in mind that when using gluten-free orzo, you may need to adjust cooking times slightly, as these grains sometimes cook faster or slower than traditional wheat orzo.

Tips for the Best Vegetable Orzo Soup

Choose High-Quality Broth: A flavorful broth is the backbone of this soup. Opt for low-sodium vegetable or chicken broth so you can control the salt level.

Don’t Overcook the Orzo: Orzo cooks quickly and can turn mushy if left too long. Start checking around 8 minutes, adjusting as needed.

Layer the Flavors: Sautéing the vegetables, tomato paste, and spices at each step enhances the depth of flavor in this soup.

Adjust Seasonings to Taste: This soup is highly customizable. Feel free to add a dash more paprika or cumin to suit your taste.

two bowls of Hearty vegetable orzo soup with vibrant veggies and orzo pasta served with sliced lemon wedges

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible, keep the orzo separate to prevent it from soaking up too much broth.

Freezing: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat the soup in the microwave or on the stovetop over medium heat until hot. If it has thickened, add a bit of broth or water to reach your desired consistency.

Frequently Asked Questions

Is orzo rice or pasta?

Orzo is a type of pasta, not rice. Although it’s shaped like rice grains, it’s actually made from wheat semolina flour, giving it the chewy texture and mild flavor typical of pasta. The rice-like shape makes orzo a popular choice for soups, salads, and Mediterranean dishes where it can absorb flavors while adding a unique texture.

How can I prevent the orzo from getting mushy in the soup?

Orzo cooks quickly and can become mushy if left too long. To avoid this, add the orzo near the end of cooking and serve the soup promptly. Alternatively, cook the orzo separately and add it to individual bowls just before serving.

Can I make this soup vegan?

Yes, simply use vegetable broth and skip any optional toppings like parmesan cheese or yogurt to keep it vegan-friendly.

Can I make this soup gluten-free?

Yes! Simply substitute the orzo with a gluten-free pasta or a grain like quinoa or rice. Adjust the cooking time accordingly, as these substitutes may cook at different rates.