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Comforting Homemade Orzo Soup Recipe with Tomatoes, Beans, and Greens

Comforting Homemade Orzo Soup

A hearty vegetarian tomato-and-vegetable soup filled with orzo, beans, carrots, celery, and leafy greens. Fresh lemon juice balances the rich broth and brings all the flavors into focus.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Extra-virgin olive oil
  • 1 medium Medium yellow onion, finely diced
  • 2 medium Medium carrots, diced
  • 2 stalks Celery stalks, diced
  • 3 cloves Garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Red-pepper flakes, optional
  • 1 28-ounce can Crushed or diced tomatoes
  • 6 cups Vegetable broth
  • 1 cup Dry orzo pasta
  • 1 15-ounce can Cannellini beans or chickpeas, drained and rinsed
  • 3-4 cups Chopped kale or baby spinach
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1 tablespoon Fresh lemon juice
  • 2 tablespoons Fresh parsley, chopped, optional
  • As desired Grated Parmesan, optional

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, kosher salt, and black pepper, then cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, Italian seasoning, and optional red-pepper flakes. Cook for 30–60 seconds, stirring constantly, just until the garlic becomes fragrant.
  3. Pour in the crushed or diced tomatoes, vegetable broth, and drained beans. Bring the soup to a boil, then reduce the heat and simmer for 8–10 minutes so the vegetables can continue to soften.
  4. Stir in the dry orzo and simmer uncovered for 8–10 minutes. Stir occasionally and cook until the pasta is tender but still pleasantly firm.
  5. Add the chopped kale or baby spinach and cook for 2–3 minutes, until the greens are wilted. Kale may need a little more time than spinach to become tender.
  6. Remove the pot from the heat and stir in the fresh lemon juice. Taste the soup and adjust the salt and pepper as needed.
  7. Ladle the soup into bowls and finish with chopped parsley and grated Parmesan, if desired. Serve hot.

Notes

Add the orzo near the end because it continues absorbing broth as the soup stands. For leftovers, store the soup and extra broth separately when possible, or thin reheated portions with additional broth or water.