Simple One-Pot Parmesan Orzo Vegetable Soup

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February brings late snowstorms, like the one we are having today. Our minds want to shift to spring foods that are lighter, but there’s still a need for the warm comforting meals when snow is falling. This one-pot parmesan orzo vegetable soup is a perfect blend of fresh, vibrant ingredients and cozy flavors, making it a go-to meal for chilly days or a wholesome weeknight dinner. Packed with lots of vegetables, fresh herbs, and orzo pasta cooked to al dente, this dish is both vegetarian-friendly and healthy—a fantastic way to embrace seasonal eating.

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Why You’ll Love This Soup

• Vegetarian & Nutritious: Made with vegetable stock and loaded with hearty veggies like green beans, red bell pepper, and fresh spinach.
• One-Pot Wonder: Easy cleanup and simple cooking process.
• Customizable: Can be made vegan by omitting Parmesan or substituting with a dairy-free alternative.
• Great for the Whole Family: A satisfying, flavorful meal everyone will enjoy.

How-To Video

Why Choose Orzo?

Orzo is a favorite pasta choice for soups because of its small, rice-like shape that absorbs flavor beautifully. It cooks quickly and adds a wonderful texture without overpowering the dish. If you prefer a gluten-free option, substitute with gluten-free orzo or other great options like ditalini, small shells, or quinoa for added variety.

The type of pasta you choose can change the texture and heartiness of the dish. While orzo pasta keeps it light and brothy, heartier pasta like fusilli or farfalle can make it even more filling. This versatility makes orzo-based soups a great way to transition from heavier winter meals to simple soups perfect for spring.

Ingredients

• 2 tbsp olive oil
• 1 small red bell pepper, diced
• 1 cup green beans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups vegetable stock
• 1 cup orzo pasta
• 1 bay leaf
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (or dairy-free alternative) (for garnish)
• 1 tbsp fresh herbs (parsley or basil), chopped (for garnish)
• 2 green onions, sliced (for garnish)
• Juice of 1/2 lemon (optional, for brightness)
• Extra broth for adjusting consistency

Cooking Process

• Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil and garlic over medium heat. Add the onion, red bell pepper, and green beans. Cook for 5-8 minutes until softened.

• Add Flavor: Stir in the tomato paste, oregano, Italian seasoning, thyme, salt, and black pepper. Cook for 1 minute until fragrant.

• Simmer the Soup: Pour in the vegetable stock, add the bay leaf, and bring to a gentle boil.

• Cook the Orzo: Stir in the orzo pasta and let it cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

• Add the Beans & Spinach: Reduce heat to low, stir in the white beans and fresh spinach, and simmer for 2-3 minutes until the spinach wilts.

• Finish & Serve: Remove the bay leaf. Stir in the Parmesan cheese, fresh herbs, green onions, and lemon juice for brightness. Add extra broth if needed to reach the desired consistency.

Serving Suggestions

This orzo vegetable soup pairs beautifully with a side salad and crusty bread for a complete meal. You can also serve it with roasted vegetables, a light pasta dish, or grilled cheese sandwiches for added variety. If you’re looking for a great way to make this meal even heartier for your whole family, consider adding a side of quinoa, baked potatoes, or a grain-based salad.

A bowl of this soup is a great way to transition from winter to spring, making use of fresh vegetables and simple ingredients. Pair it with a refreshing iced tea, herbal lemonade, or a light white wine for a balanced meal. The bright, fresh flavors of this dish make it an ideal choice for those looking for great options to eat healthier without sacrificing taste.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stove with a splash of extra broth to adjust consistency.
• Freezing is not recommended as orzo pasta tends to absorb liquid and become mushy.

Variations & Substitutions

• Make it Vegan: Use nutritional yeast instead of Parmesan.
• Boost the Protein: Add chickpeas, navy beans, or tofu for extra plant-based protein.
• Switch Up the Veggies: Try zucchini, carrots, or mushrooms for great options based on seasonal availability.
• Gluten-Free Alternative: Swap the orzo pasta for gluten-free orzo or quinoa for a gluten-free option.

How This Soup Compares to Traditional Recipes

Traditional vegetable soups often lean toward heavier flavors with root vegetables, barley, or cream-based broths. This orzo vegetable soup takes a lighter approach while still delivering loads of flavor through fresh vegetables, fresh herbs, and basic ingredients. Unlike thicker stews, this soup has a delicate balance of broth and pasta, making it perfect for those looking for simple soups that are both nourishing and easy to prepare.

This simple soup is a fantastic addition to your recipe rotation, offering a great way to enjoy fresh, healthy meals without a complicated cooking process. Whether you’re cooking for your whole family or meal prepping for the week, this dish is bound to become a favorite! Want another delicious soup to try? Please check out our Easy Leftover Lasagna Soup Recipe

Easy One-Pot Parmesan Orzo Vegetable Soup!

This light yet hearty soup is packed with fresh veggies, tender orzo, and savory Parmesan—perfect for a cozy meal! Made in one pot and ready in just 35 minutes, it’s a quick, healthy, and delicious option for the whole family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 2 tbsp olive oil
• 1 small red bell pepper diced
• 1 cup green beans chopped
• 1 small onion diced
• 2 cloves garlic minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups vegetable stock
• 1 cup orzo pasta
• 1 bay leaf
• 1 can 15 oz white beans or cannellini beans, drained and rinsed
• 2 cups fresh spinach chopped
• 1/4 cup grated Parmesan cheese or dairy-free alternative (for garnish)
• 1 tbsp fresh herbs parsley or basil, chopped (for garnish)
• 2 green onions sliced (for garnish)
• Juice of 1/2 lemon optional, for brightness
• Extra broth for adjusting consistency

Instructions

 

• Sauté the Vegetables – Heat olive oil and garlic in a large pot or Dutch oven over medium heat. Add the yellow onion, red bell pepper, and green beans, and sauté for 5-8 minutes until softened.
• Add Flavor – Stir in the tomato paste, oregano, Italian seasoning, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
• Simmer the Soup – Pour in the vegetable stock, add the bay leaf, and bring to a gentle boil.
• Cook the Orzo – Stir in the orzo pasta and let it cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
• Add Beans & Spinach – Reduce heat to low, stir in the white beans and fresh spinach, and simmer for 2-3 minutes until the spinach wilts.
• Finish & Serve – Remove the bay leaf. Stir in the Parmesan cheese, fresh herbs, green onions, and lemon juice for brightness. Adjust consistency with extra broth if needed.

Notes

• Make it Vegan – Swap Parmesan for nutritional yeast or a dairy-free cheese alternative.
• Gluten-Free Option – Use gluten-free orzo or substitute with quinoa.
• Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of extra broth.
• Protein Boost – Add chickpeas, navy beans, or tofu for extra plant-based protein.
• Serving Suggestions – Pair with a side salad, crusty bread, or a grilled cheese sandwich for a heartier meal.

Keyword one-pot, orzo soup, quick and easy, simple recipe, soup, vegetable orzo soup, vegetable soup, vegetarian