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comforting vegetable orzo soup

Hearty Orzo Veggie Soup

This comforting one-pot soup combines tender orzo pasta with savory vegetables in a rich tomato broth. Perfect for busy weeknights, this versatile recipe can be customized with leftover protein or kept vegetarian for a satisfying meal that tastes even better the next day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package onion soup mix (2.75-ounce)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder not garlic salt
  • 8 ounces orzo pasta uncooked
  • 1 bag frozen mixed vegetables (20-ounce)
  • 1 can diced tomatoes with basil and garlic (14.5-ounce)
  • 1 bottle V8 vegetable juice (64-ounce)
  • 3 cans beef stock or chicken stock (14-ounce each)
  • 2 cups leftover cooked beef or chicken optional

Equipment

  • Large soup pot
  • Slow cooker (optional)
  • Ladle

Method
 

  1. Pour the beef or chicken stock, V8 vegetable juice, diced tomatoes with basil and garlic, and onion soup mix into a large soup pot or slow cooker.
  2. Add the frozen mixed vegetables directly from the freezer (no need to thaw).
  3. Stir in the uncooked orzo pasta, dried thyme, dried basil, and garlic powder.
  4. If cooking on the stovetop, bring to a gentle simmer and cook for 20-25 minutes until the orzo is tender and vegetables are cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
  5. If using a slow cooker, cover and cook on low for 5-7 hours.
  6. If adding leftover cooked beef or chicken, stir it in during the last 30 minutes of cooking just to heat through.
  7. Ladle into bowls and serve hot.

Notes

This soup is incredibly versatile - feel free to use vegetable broth instead of meat stock for a vegetarian version. Any small pasta can substitute for orzo if needed. For a lower sodium option, look for low-sodium versions of the stock and V8 juice.
The soup will thicken as it sits, so you may need to add additional broth when reheating leftovers. Store refrigerated for up to 4 days or freeze for up to 3 months in airtight containers.
Serve with crusty bread, a simple green salad, or grilled cheese sandwiches for a complete meal.