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!

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.

1. Prepare the carrots by peeling and dicing them.
2. Cook the carrots until just tender.
3. Add the broth and bring to a boil. Simmer the pasta until tender.
4. 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.

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