Name: Summery Orzo Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 1 zucchini, diced; 1 cup corn kernels, fresh or frozen; 1 cup cherry tomatoes, halved; 6 cups vegetable broth; 3/4 cup orzo pasta; 2 cups baby spinach; 1 tbsp lemon juice; 1 tsp dried oregano; Salt and pepper to taste; Fresh basil or parsley for garnish (optional)

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If you’re on the hunt for a soup that truly tastes like summer in a bowl, this Summery Orzo Soup is your ticket to fresh, vibrant comfort. Packed with colorful veggies like zucchini, carrots, corn, and cherry tomatoes, a handful of delicate orzo pasta, and brightened with a splash of lemon juice and heaps of herbs, this soup is a brilliant showcase of seasonal flavors. Whether you need an easy weeknight dinner, a luminous starter for a dinner party, or a cheerful lunch that instantly perks up your day, this recipe puts sunshine on your spoon. Summery Orzo Soup is proof that wholesome, satisfying meals don’t need to be heavy or complicated—they just need the right balance of ingredients and a touch of love.

Ingredients You’ll Need

Let’s talk ingredients: each one plays a vital role in creating the distinctly light, yet satisfyingly hearty nature of this soup. The beauty of Summery Orzo Soup is how a few simple, fresh staples layer together for unbeatable flavor, color, and texture.

Olive Oil: Use extra virgin for its rich, fruity flavor that forms the base of this soup.
Onion: Diced small so it melts into the broth and builds gentle, aromatic sweetness.
Garlic: Freshly minced for the best, savory punch that perfumes the whole pot.
Carrots: Sliced for vibrant color and natural, subtle sweetness.
Zucchini: Diced for delicate green flecks and a soft bite that makes every spoonful fresh.
Corn Kernels: Adds juicy pops of sweetness; use fresh or frozen depending on the season.
Cherry Tomatoes: Halved to burst into tangy pockets as the soup simmers.
Vegetable Broth: Choose a good-quality broth for maximum flavor—it’s the backbone of Summery Orzo Soup.
Orzo Pasta: The namesake of this soup, orzo provides a tender, toothsome texture that’s extra comforting.
Baby Spinach: Wilts quickly, adding bright color and nutrients without overpowering the soup.
Lemon Juice: Just a splash lifts and freshens every bite—don’t skip it!
Dried Oregano: Brings in Mediterranean aroma, grounding all those summer veggies together.
Salt and Pepper: Classic seasonings to help all the flavors shine; adjust to your taste.
Fresh Basil or Parsley: For garnish—you’ll love the pop of green and burst of fresh aroma.

How to Make Summery Orzo Soup

Step 1: Sauté the Aromatics and Carrots

Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in your diced onion, minced garlic, and sliced carrots. Give them a good stir and let them sauté for about 5–6 minutes, until the onions are translucent and the carrots start to soften. This step lays the foundation for all the flavor that’s about to build in your Summery Orzo Soup.

Step 2: Bring In the Veggie Medley

Now, add your diced zucchini, sweet corn kernels, and cherry tomatoes to the pot. Let these veggies cook down for an additional 3 minutes, stirring occasionally. The tomatoes might begin to break down, which is exactly what you want for that wonderful brothy base and little pops of flavor throughout.

Step 3: Add Broth and Orzo

Pour in the vegetable broth and crank up the heat until the soup comes to a gentle boil. Stir in the dried oregano and the orzo, giving everything a good mix. Reduce the heat to a simmer and let the orzo cook for about 8–10 minutes, just until it turns pleasantly tender. The orzo will absorb some broth, making the soup satisfyingly silky.

Step 4: Wilt the Spinach

Once your orzo is cooked, stir in the baby spinach. It’ll wilt in about 1–2 minutes, turning a gorgeous shade of green. This is your secret to packing in more veggies while letting the soup stay ultra-light and fresh.

Step 5: Finish and Season

Take the pot off the heat, give everything a gentle stir, and add your lemon juice. This last bit of citrus wakes up all the flavors and pairs beautifully with the herbs and vegetables. Season with salt and pepper to taste, and don’t be shy to adjust—always taste as you go for your perfect balance.

How to Serve Summery Orzo Soup

Garnishes

A bowl of Summery Orzo Soup is even more inviting with a sprinkle of freshly chopped basil or parsley on top. If you like, a swirl of good olive oil or a dusting of grated Parmesan (if not keeping it vegan) adds another layer of flavor and eye-catching color.

Side Dishes

This soup pairs perfectly with crusty bread, like a rustic baguette or ciabatta, for dunking up all that herby broth. A simple green salad with a light lemon vinaigrette is also a lovely, crisp complement. If you want to make dinner feel extra special, serve Summery Orzo Soup with a platter of fresh fruit or a cheese board alongside.

Creative Ways to Present

Try ladling Summery Orzo Soup into wide, shallow bowls for a restaurant-quality look, or serve in small mugs as an appetizer at your next summer get-together. For a picnic, pour the soup into a big insulated thermos and bring along disposable cups—friends will love sipping it outdoors. Top each serving with an extra squeeze of lemon or a handful of microgreens if you want to wow your guests.

Make Ahead and Storage

Storing Leftovers

To store Summery Orzo Soup, let it cool to room temperature, then transfer to airtight containers. It keeps well in the fridge for up to 3 days. The orzo can soak up some broth as it sits, so be prepared for a thicker soup by day two—just add a bit more broth or water to loosen it up before serving.

Freezing

You can absolutely freeze Summery Orzo Soup, although the pasta will get a bit softer after thawing. Let the soup cool completely and portion it into freezer-safe containers, leaving a little space for expansion. Freeze for up to 2 months, and thaw overnight in the fridge for best results.

Reheating

For best flavor and texture, reheat Summery Orzo Soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, splash in a bit of broth or water until you reach your desired consistency. In a pinch, you can microwave single servings—just heat in 1-minute intervals, stirring in between, until piping hot.

FAQs

Can I add protein to Summery Orzo Soup?

Definitely! Stir in a can of drained and rinsed white beans for a hearty vegetarian boost, or add some cooked, shredded chicken if you’re not vegetarian. Both options make this soup even more satisfying for bigger appetites.

Is it okay to use other vegetables?

Absolutely. Summery Orzo Soup is wonderfully adaptable. Swap in diced bell peppers, green beans, or peas based on what’s in your fridge or at the farmer’s market. You’ll keep things interesting all summer long.

What can I use instead of orzo?

If you don’t have orzo on hand, try other small pasta shapes like ditalini, small shells, or even broken spaghetti. Just adjust the cooking time so your pasta doesn’t get mushy.

Can I make Summery Orzo Soup gluten-free?

Yes! Simply use gluten-free orzo or another gluten-free small pasta. The rest of the recipe is naturally gluten-free, making it a safe and delicious option for everyone.

Does this soup work well for meal prep?

Summery Orzo Soup is a fantastic meal prep option because it holds up well in the fridge and tastes even better the next day. Just store the soup and any garnishes separately, and add a splash of broth when reheating to maintain a great texture.

Final Thoughts

I can’t think of a better way to capture the joy of sunny days and fresh garden bounty than with a bowl of Summery Orzo Soup. It’s a recipe that’s as easy as it is rewarding, and it’s guaranteed to put a smile on every face at your table. Give it a try soon—you’ll fall for its simple magic, one spoonful at a time!

Summery Orzo Soup Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A light and fresh summery orzo soup filled with colorful vegetables and orzo pasta, perfect for a satisfying meal on warm days. This vegetarian soup is flavorful, nutritious, and easy to prepare.

Ingredients

Scale

Vegetable Orzo Soup:

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
1 zucchini, diced
1 cup corn kernels, fresh or frozen
1 cup cherry tomatoes, halved
6 cups vegetable broth
3/4 cup orzo pasta
2 cups baby spinach
1 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

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Instructions

Heat olive oil: In a large pot over medium heat.

Add onion, garlic, and carrots. Sauté until softened.

Add zucchini, corn, tomatoes: Cook for 3 minutes.
Pour in broth: Bring to a boil.
Stir in orzo, oregano: Simmer for 8–10 minutes.
Add spinach: Cook until wilted.
Finish: Remove from heat, add lemon juice, salt, and pepper. Serve warm, garnished with herbs.