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.
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.