With a quick cooking time, a veggie-loaded base, and the most comforting flavor, this easy Orzo Soup is an all-time favorite family meal. It’s soothing when illness strikes and just makes for a fast and yummy meal when you need it.
Orzo Soup
I love quick soups because I can keep most of the ingredients on hand and simmer them up on even busy nights. We’re big fans of Chicken and Stars Soup, Pastina Soup, Macaroni Soup, Black Bean Soup, and now this easy Orzo Soup.
This one is super versatile in that you can flavor it with Italian or Greek flavors. You can also change up the vegetables according to what you have, use chicken or Vegetable Broth, and serve it with more or less broth according to what’s easiest for your kids.
You can even add beans or shredded chicken if you’d like!
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to make this easy soup for kids. Make sure to read the Notes at the end of the recipe so you see all of the options to vary this to suit your preferences, too.
- Olive oil: I like to use extra-virgin olive oil in my cooking. You can also use whichever type you have on hand, or use butter.
- Diced carrots: I like to add diced carrots to this soup as an easy veggie. You can use frozen diced carrots to cut down on cooking time and prep work if you prefer.
- Reduced-sodium chicken or vegetable broth: You can use store-bought broth of any type or you can try my Vegetable Broth, which has veggies blended right into the base of the broth.
- Orzo pasta: Classic orzo pasta is shaped like a grain of rice and cooks up really nicely in this soup.
- Spinach: I add baby spinach at the end of cooking, as it wilts and adds freshness. And it’s easy to skip it when serving the kids if they aren’t fans.
- Lemon juice: I like to add fresh lemon juice to this soup to brighten it up.
- Parmesan cheese, minced fresh parsley: optional for additional flavor.
Step-by-Step Instructions
Below is an overview of how to make this Orzo Soup so you know what to expect from the process. Scroll down to the end of this post for the full information including the amounts and timing.
- Prepare the carrots by peeling and dicing them.
- Cook the carrots until just tender.
- Add the broth and bring to a boil. Simmer the pasta until tender.
- Stir in the baby spinach, lemon, salt, and pepper.
How to Store
Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb the broth in the storage container).
You can also freeze in a freezer tray for future meals.
Best Tips for Success
- I like to make this with my Vegetable Broth, but chicken broth also works.
- If using any other pasta shape, check the cooking time on the package and adjust accordingly.
- Use just 1 cup of carrots if you prefer. Use celery with the carrots if you’d like.
- The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. You can add more broth if desired, though the thicker soup does make it easier for the kids to eat.
- Add 1 cup marinara sauce to give this a tomato base.
- Add minced cloves garlic to the pan with the carrots to add more flavor.
- You might also like my Orzotto with Peas.
Related Recipes
Recipes
Quick Orzo Risotto
Dinner
Chicken and Stars Soup
Dinner
Quick Rice Noodle Soup
Dinner
Quick Pastina Soup
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 2 cups diced carrots (fresh or frozen)
- 6 cups reduced-sodium vegetable broth (or chicken broth; 1 quart plus one 14.5-ounce can)
- 2 cups orzo pasta
- 4 cups fresh spinach
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- Parmesan cheese, minced fresh parsley (optional)
Instructions
- Heat a medium pot over medium heat. Add the oil to warm.
- Add the carrots and stir to coat. Cover and cook for 4 minutes.
- Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it’s a simmer with regular small bubbles.
- Add the pasta and cook for 5-6 minutes or until tender. Stir in the spinach.
- Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.
Notes
- Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb the broth in the storage container).
- I like to make this with my Vegetable Broth, but chicken broth also works.
-
- Add 1 cup marinara sauce to give this a tomato base.
- Add minced cloves garlic to the pan with the carrots for more flavor.
- Use just 1 cup of carrots if you prefer. Use celery with the carrots if you’d like.
- If using any other pasta shape, check the cooking time on the package and adjust accordingly.
I’ve been sick and nothing sounded appetizing. I remembered seeing this recipe and thought it was right for the moment. It was easy to make, used simple pantry staples, and was easy on my upset tummy. It really hit the spot. Thanks for the nourishing recipe.
Feel better!