One-Pot Vegetable Orzo Pasta Soup

The spicy flavor of this Vegetable Orzo Pasta Soup is just right for a chilly day or fall evening. Make it a delicious meal more satisfying by serving it with your favorite bread.

As fall is slowly creeping into Southern Ontario, I have still been able to enjoy some of my favorite cold dishes and salads from the summer, but this weekend seems to bring the full force of fall for the season. Currently, it is quite a cold day, it has been raining all day, and there is a thick fog that makes visibility outside of the balcony nearly impossible; kinda gloomy if you ask me.

In the midst of all these things, I decided that it was time to make my first pasta soup of the season using leftover orzo from the summer (and by the way, I made some really delicious orzo salad recipes this summer and I intend to recreate and share as soon as possible).

Today, I knew I wanted vegetable soup. It had to be spicy, hearty, and healthy all at once, and that’s what led me to this vegetable orzo soup dish, which I am sure you will enjoy.

Why You’ll Love This Orzo Vegetable Soup Recipe

1. It is super easy to make and ready in 10 minutes. If you have an instant pot, even better!
2. You can add as many vegetables as you want to this dish; bell peppers, fresh parsley, cherry tomatoes, fresh dill, spinach, and even bay leaf for a different flavor profile. This is not a very strict vegetable soup recipe.

Ingredients Used In This Recipe

Orzo Pasta – Orzo is a thin pasta that resembles rice and is oval-shaped. As far as pasta is concerned, orzo is classified as pastina in Italy, which is a category of very small pasta. There’s no substitute here, all you need is some good quality regular orzo and you’re good.

Olive Oil – get some extra virgin olive oil, needed to saute the shallots, and fry the tomato paste.

Shallots – you can either slice or dice them, the choice is really yours. Garlic works too.

Red Pepper Flakes – this pasta recipe is quite spicy and that’s all thanks to adding some red pepper flakes. You can use as much or as little according to your tolerance.

Tomato Paste – it contributes to the soup base. Crushed tomatoes are an alternative for this.

Kale – slice some washed kale. I like to cut the stem out of mine.

Carrot – chop some washed and peeled carrots. If you wish to cut them into other shapes, try to keep them small.

Peas – fresh or frozen garden peas will work.

Edamame – in case you don’t have edamame to add, double the size of the peas. We want to make sure we get some protein into this dish.

Sweet Corn – canned version is a good alternative.

Green Beans – cut them into 3s or 4s depending on length.

Vegetable Broth – use low-sodium vegetable broth so that you can adjust the salt in your dish to your liking.

Black Pepper – for flavor.

Salt – to taste.

Optional Ingredients and Substitutes

Lemon Juice – add a small squeeze of lemon juice to raise the flavor profile. This is something I particularly love to do on the second day to bring some freshness back into the soup.

Yellow Onion – substitute shallots for yellow onion for a more subtle taste.

Whole Wheat Orzo – substitute regular orzo for wholewheat to suit your dietary needs (note that you may have to adjust cooking time)

How To Make Spicy Vegetable Orzo Pasta Soup

1. Heat the oil in a medium pot (or dutch oven) over medium heat.
2. Add olive oil, then add the shallots. You want the shallots to turn translucent, so stir-fry them for a couple of minutes.
3. Follow up with tomato paste and red pepper flakes. Stir in the oil and shallots until well combined. Let it fry for 2 minutes.
4. The next step is to add salt, black pepper, and vegetable broth to the mixture. Stir well to mix.
5. Add your choice of orzo pasta to the pot and stir it up.
6. Let the vegetable orzo soup simmer for 8-10 minutes on medium-low heat with a partially covered pot.
7. Add all the vegetables in after 8 minutes, mix, and allow everything to simmer for 3 more minutes.
8. Taste and add salt if needed.
9. Serve vegetable orzo soup with or without bread.

FAQs

How to store this soup?

To properly store your orzo vegetable soup, it’s important to first let it cool to room temperature. This helps prevent any potential spoilage or bacteria growth. Once cooled, transfer the soup to an airtight container and label it with the name and date. This makes it easier to keep track of when the soup was made and how long it has been stored. Place the container in the refrigerator, where it can be safely stored for up to 5 days. When you’re ready to eat the soup, be sure to reheat it until it reaches a safe internal temperature of 165°F (74°C). This helps ensure that any harmful bacteria have been destroyed and that the soup is safe to consume.

How long can vegetable soup be refrigerated?

Vegetable soup can be safely refrigerated for up to 5 days. However, for best quality and safety, it’s recommended to eat it within the first 3 days. Proper storage is important to prevent bacteria growth and spoilage. To store vegetable soup, let it cool to room temperature and transfer it to an airtight container. Label the container with the name and date and store it in the refrigerator. Before eating, reheat the soup until it reaches a safe internal temperature of 165°F (74°C).

How do you keep orzo from getting mushy in soup?

To keep orzo from getting mushy in soup, there are a few key steps to follow. One option is to add the orzo to the soup towards the end of the cooking time, about 10-15 minutes before serving. This allows the orzo to cook without becoming too soft.

Also, it’s important to use the right amount of liquid, as too much can cause the orzo to become mushy. Finally, be mindful of the cooking time and avoid overcooking the orzo. Cook it just until it’s al dente and then remove the soup from the heat. Letting it sit for a few minutes will allow the orzo to absorb more liquid and become firmer. By following these tips, you can enjoy perfectly cooked orzo in your soup every time.

Extra Tips

• Stir every few minutes to avoid pasta sticking to the bottom of the pot.
• The shallots can be replaced with yellow onions.
• A great substitute for using fresh vegetables is using frozen vegetables.
• Also, chicken broth can be substituted for vegetable stock if you want a slightly deeper flavor for your soup.
• Substitute kale for baby spinach if you wish.
• Make use of fresh herbs.
• An alternative for tomato paste is crushed tomatoes.

Other Pasta-Based Soup Recipes To Try

Try this Italian Sausage Spinach Tortellini Soup cooked in tomato and vegetable broth-based soup.