Name: Vegetable Orzo Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon Olive Oil; 1 Brown Onion, diced; 1 teaspoon Minced Garlic; 3 Carrots, peeled and diced; 3 Celery Stalks, diced; 1 400g / 14.5oz can Diced Tomatoes; 1 400g / 15oz can Cannellini Beans, drained and rinsed; 6 cups Chicken or Vegetable stock; 1 cup Orzo / Risoni; 2 tsps Italian Mixed Herbs, OR use 1 teaspoon oregano and 1 teaspoon thyme; salt + pepper, to taste; 2 handfuls loose spinach leaves, or 1/3 cup frozen spinach; parmesan cheese, to serve

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This Vegetable Orzo Soup is so simple, healthy and hearty. Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour!

italian vegetable orzo soup in a blue rimmed dutch oven

This Vegetable Soup with Orzo was one of the very first recipes that I put up on the blog. It's hearty, healthy and a great way to pack some vegetables into your day.

Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour!

Serve it with a side of crusty bread or a grilled cheese sandwich and you've got yourself a perfect lunch or dinner.

Feel free to substitute your favourite vegetables into this soup. This recipe can be easily adapted to whatever you have on hand.

loose spinach leaves in a plastic container

diced carrot, celery and onion on a chopping board

INGREDIENTS

Olive Oil - OR you can use coconut oil or another favourite frying oil if you'd prefer.
Brown Onion
Garlic
Carrots
Celery
Spinach - Fresh or frozen.
Diced Tomatoes
Cannellini Beans - OR you can use chickpeas or red kidney beans if you'd prefer.
Chicken Stock - OR you can use vegetable stock if you'd prefer.
Orzo / Risoni
Italian Mixed Herbs - I have a pre-mix that includes marjoram, basil, capsicum, rosemary, oregano, parsley, & thyme but if you don't have something similar on hand pop in 1 teaspoon thyme and 1 teaspoon oregano instead.
Salt + Pepper

INSTRUCTIONS

step by step photos on how to make italian vegetable orzo soup

Heat oil in a heavy pot or dutch oven on medium-high heat (photos 1-2).
Add onion and cook, stirring regularly, until slightly browned (approx. 2 mins). Add garlic and cook for a further 30 seconds (photos 3-4).
Add celery and carrot and cook, stirring regularly, for 3-5 minutes until slightly softened (photo 5).
Add diced tomatoes, stock, orzo, beans, mixed herbs, salt and pepper and stir to combine. Cover, bring to boil then reduce heat to a simmer and cook for 15-20 minutes, until the orzo is completely cooked (photos 6-7).
Add spinach, stir to combine and cook for a further 1-2 minutes until the spinach has slightly wilted (photo 8).
Ladle into bowls and sprinkle some parmesan cheese on top (optional but definitely do it).

QUICK TIP - You may need more stock depending on how thick you like your soup. The orzo really soaks up most of the liquid so you might pop a cup or two more in towards the end just to get it to your desired thickness.

STORING ADVICE

Keep the soup in an airtight container in the fridge for up to three days. As this soup contains pasta it doesn't hold up so well in the freezer, so best to portion out leftovers for lunches over the week.

MORE SCRUMPTIOUS SOUP RECIPES

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📋 RECIPE

Vegetable Orzo Soup

Yield: 6

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This Vegetable Orzo Soup is so simple, healthy and hearty. Featuring spinach and cannellini beans, it comes together in just over 30 minutes and does not skimp on the flavour!

Ingredients

1 tablespoon Olive Oil
1 Brown Onion, diced
1 teaspoon Minced Garlic
3 Carrots, peeled and diced
3 Celery Stalks, diced
1 400g / 14.5oz can Diced Tomatoes
1 400g / 15oz can Cannellini Beans, drained and rinsed
6 cups Chicken or Vegetable stock
1 cup Orzo / Risoni
2 tsps Italian Mixed Herbs, OR use 1 teaspoon oregano and 1 teaspoon thyme
salt + pepper, to taste
2 handfuls loose spinach leaves, or ⅓ cup frozen spinach

Optional

parmesan cheese, to serve

Instructions

Heat oil in a heavy pot or dutch oven over medium heat.
Add onion and cook, stirring regularly, until slightly browned (approx 2 mins). Add garlic and cook for a further 30 seconds, stirring regularly.
Add celery and carrot and cook, stirring regularly, for 3-5 minutes until slightly softened
Add diced tomatoes, stock, orzo, beans, mixed herbs, salt and pepper and stir to combine. Cover, bring to boil then reduce heat to a simmer and cook for 15-20 minutes, until the orzo is completely cooked
Add spinach, stir to combine and cook for a further 1-2 minutes until the spinach has slightly wilted
Ladle into bowls and serve with a sprinkle of parmesan cheese on top.

Notes

Recipe adapted from Gimme Some Oven
STOCK - you may need more stock depending on how thick you like your soup. The orzo really soaks up most of the liquid so you might pop a cup or two more in towards the end just to get it to your desired thickness.
STORING - Keep the soup in an airtight container in the fridge for up to three days. As this soup contains pasta it doesn't hold up so well in the freezer, so best to portion out leftovers for lunches over the week.
NUTRITION - Nutrition information is a rough estimate based on one serve.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 176Sodium: 110mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 8g

First Published: March 13, 2017

Last Updated: March 20, 2019 (New photos, Small changes made to improve on the original recipe, plus tips and tricks added).