Cozy up with a bowl of this Italian Vegetable Orzo Soup, packed with wholesome ingredients like kale, cannellini beans, and orzo. This heartier twist on classic minestrone is a nourishing, one-pot meal perfect for meal prep or a comforting weeknight dinner!
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It’s officially soup season, and I’m craving bowls of hearty, nourishing goodness packed with bold flavors. Growing up, minestrone was the ultimate comfort food in our house. My mom’s Italian roots showed up big time in everything she cooked, and her minestrone was no exception—rich, hearty, and full of love. Now, as a mom myself, I’ve created several versions of that beloved classic in my Vegan Dinner Club recipe library. This Italian Vegetable Orzo Soup is my latest riff, offering all the familiar flavors and wholesome ingredients you’d expect from a pot of Italian penicillin but with my own twist.
With nutrient-dense kale, protein-packed cannellini beans, and tender orzo, this soup is a deliciously satisfying meal that works for busy weeknights or meal prep days. Whether you’re cooking for a crowd or making a big batch to enjoy throughout the week, this one is sure to become a new family favorite.
Why You'll Love This Recipe
This Italian Vegetable Orzo Soup is the ultimate wholesome and nutritious meal, brimming with fiber-rich veggies, protein-packed cannellini beans, and tender orzo that creates a hearty, balanced dish. It’s incredibly versatile too—if you’re cooking for someone who’s gluten-free, simply swap the orzo for brown rice or gluten-free pasta, and feel free to toss in extra vegetables to suit your family’s preferences. This recipe is perfect for meal prep, as the flavors only get better the next day, making it an easy go-to for busy weeks. The combination of pesto, marinara, and Italian herbs infuses every bite with rich, bold flavors that’ll instantly warm your soul. Best of all, it’s kid-friendly! With its small pasta and mild flavors, this soup is an ideal way to sneak in some extra veggies for even the pickiest eaters.
What You Need To Make Italian Vegetable Orzo Soup
- Pesto: Adds a rich, herbaceous depth to the soup. Feel free to use store-bought or homemade.
- Carrots, Celery, and Onion: The classic trio for building a flavorful base for any soup.
- Garlic: Adds a savory, aromatic touch that pairs perfectly with the Italian flavors.
- Crushed Tomatoes and Marinara Sauce: These provide a tangy, slightly sweet tomato base.
- Vegetable Broth: Creates a flavorful, rich liquid for the soup, balancing the acidity of the tomatoes.
- Cannellini Beans: A great source of plant-based protein, these beans give the soup heartiness.
- Kale: Adds a nutritious, slightly bitter contrast that complements the rich soup base.
- Orzo: A small pasta that cooks quickly, adding a delightful texture to the soup.
- Seasonings: Oregano, thyme, and salt create classic Italian notes that elevate the overall flavor.
How To Make Italian Vegetable Orzo Soup
- Sauté the Vegetables: Start by heating a large stockpot over medium heat. Add the pesto, carrots, celery, onion, and garlic. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Build the Base: Stir in the crushed tomatoes, marinara sauce, vegetable broth, beans, and seasonings. Combine everything thoroughly, cover the pot, and let it simmer on low for an hour to allow the flavors to meld together.
- Add Kale and Orzo: After an hour of simmering, toss in the chopped kale and orzo. Cook for another 10 minutes or until the orzo is tender. Taste and adjust the seasoning with salt if needed.
- Serve: Ladle the soup into bowls and serve with crusty bread or a fresh salad on the side.
Recipe Tips
Meal Prep:
This soup is great for batch cooking. Prepare a large pot and store portions in airtight containers in the fridge for up to 5 days. For an even more convenient prep, chop the vegetables ahead of time.
Storage:
Italian Vegetable Orzo Soup keeps well in the refrigerator for up to 5 days. You may need to add extra broth when reheating as the orzo tends to absorb liquid over time.
Adapting for Non-Vegans:
While this soup is fully plant-based, you can easily adapt it by adding shredded Parmesan cheese on top or stirring in a splash of cream for a richer texture. Shredded chicken (use a store-bought rotisserie chicken for ease) can be also be stirred into separate bowls upon serving.
Gluten-Free Option:
Swap out the orzo for gluten-free pasta or 1 cup of cooked brown rice to keep the soup gluten-free.
What To Serve With Italian Vegetable Orzo Soup
- Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the flavorful broth and makes the meal extra comforting.
- Side Salad: Serve a fresh Italian-style salad with leafy greens, cucumbers, and a light vinaigrette for a balanced meal that adds crunch and freshness.
- Grilled Vegetables: Pair the soup with grilled zucchini, eggplant, or roasted peppers to amp up the veggie quotient and create a more filling spread.
- Garlic Bread: For an extra indulgent side, pair this soup with warm, buttery garlic bread—it’s the perfect accompaniment for dipping.
- Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze add a bright and refreshing side to complement the rich flavors of the soup.
- Vegan Parmesan Crisps: For a crunchy, cheesy bite, serve some vegan parmesan crisps on the side, which pair beautifully with the hearty soup.
FAQs
Can I make this soup gluten-free?
How long can I store leftovers?
Can I freeze this soup?
What other veggies can I add to this soup?
Can I use a different type of pasta?
Italian Vegetable Orzo Soup
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Cozy up with a bowl of this Italian Vegetable Orzo Soup, packed with wholesome ingredients like kale, cannellini beans, and orzo. This heartier twist on classic minestrone is a nourishing, one-pot meal perfect for meal prep or a comforting weeknight dinner!
Ingredients
- 5.5 oz pesto
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 14 oz crushed tomatoes
- 1 cup marinara sauce
- 4 cups vegetable broth
- 1 14 oz can cannellini beans, rinsed and drained
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp salt, plus more to taste
- 1 bunch kale, stems removed and chopped
- 1/2 cup orzo
Instructions
- Saute the vegetables: In a large stockpot over medium heat, add the carrots, celery, onion, garlic and pesto. Cook for about 5 minutes until the vegetables have softened.
- Stir in the base of the soup: Add the tomatoes, marinara sauce, broth, beans and seasonings. Stir well to combine, cover and simmer for an hour.
- Finish and simmer: Add the kale and orzo. Cook for another 10 minutes until the orzo is cooked through. Taste and add more salt as desired.
Notes
- Gluten allergy? Replace with a small gluten free pasta or 1 cup of cooked brown rice.
- Batch it up! Italian Vegetable Orzo Soup can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator.
- Spoiler Alert: Italian Vegetable Orzo Soup will stay fresh in an airtight container in the refrigerator for 4-5 days. You may need to add more broth when reheating as the orzo absorbs liquid as it rests.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian