Mediterranean Orzo Vegetable Soup

A simple, colourful, and comforting weeknight soup.

This Mediterranean-inspired orzo vegetable soup is a great option when you want something warm, nourishing, and easy to make. It is packed with vegetables, includes a small amount of orzo for texture, and has bright flavour from tomatoes, garlic, herbs, and a splash of lemon.

It is also flexible. You can change the vegetables based on what you have at home, add more greens, or make it heartier with beans or shredded chicken.

Why We Like It

This soup is light but satisfying. The vegetables provide fibre, vitamins, minerals, and antioxidants, while the orzo adds a comforting pasta texture without making the soup too heavy.

Meals like this can be helpful during busy weeks because they are easy to prepare, warm up well, and can support a balanced diet. Good nutrition plays an important role in energy, recovery, immune function, and overall musculoskeletal health.

Ingredients

• 2 teaspoons olive oil

• 1/2 onion, diced

• 5 cloves garlic, minced

• 1/4 cup orzo

• 1 cup vegetable broth

• 1 zucchini, sliced into half-moons

• 1 yellow summer squash, sliced

• 1 carrot, peeled and sliced

• 1/2 cup frozen green beans

• 1 cup crushed tomatoes

• 2 handfuls baby spinach

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Greek seasoning

• Splash of lemon juice, optional

• Salt and black pepper, to taste

  Instant Pot Instructions

• Set the Instant Pot to sauté.

• Add olive oil and let it warm.

• Add the diced onion and cook for about 2 minutes, until softened.

• Add the garlic and cook briefly, just until fragrant.

• Add the orzo and stir for about 30 seconds.

• Turn off the sauté setting.

• Add the vegetable broth and gently stir.

• Add the zucchini, squash, carrot, and green beans.

• Pour the crushed tomatoes on top. Do not stir after adding the tomatoes.

• Close the lid and set the Instant Pot to high pressure for 2 minutes.

• Allow the pressure to build, then carefully quick-release according to your machine’s instructions.

• Open the lid carefully.

• Stir in the spinach until wilted.

• Add garlic powder, Greek seasoning, lemon juice, salt, and pepper.

• Taste and adjust seasoning before serving.

Stovetop Instructions

• Warm the olive oil in a large pot over medium heat.

• Add the onion and cook for 2 to 3 minutes, until softened.

• Add the garlic and cook for about 30 seconds.

• Add the orzo, broth, zucchini, squash, carrot, green beans, and crushed tomatoes.

• Bring to a gentle boil, then reduce heat and simmer until the orzo and vegetables are tender, about 10 to 15 minutes.

• Stir in the spinach near the end of cooking.

• Add garlic powder, Greek seasoning, lemon juice, salt, and pepper.

• Taste and adjust seasoning before serving.

Optional Add-Ins

• For extra protein, add chickpeas, white beans, lentils, or shredded chicken.

• For more greens, add kale, Swiss chard, or extra spinach.

• For more Mediterranean flavour, top with fresh parsley, basil, feta, or a drizzle of olive oil.

• For a heartier soup, add extra broth and more vegetables.

  The Bottom Line

This Mediterranean orzo vegetable soup is simple, flexible, and full of flavour. It is a great recipe for busy nights when you want something warm, colourful, and nourishing without spending too much time in the kitchen.