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bowl of soup with a wooden spoon in it on a black and white dish towel

Italian Vegetable Orzo Soup


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  • Author: Stephanie Dreyer
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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
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