Vegetable Noodle Soup is a favorite, made in ONE pot with veggies, orzo pasta, and a sprinkle of Parmesan cheese. Grab some crusty bread, and let’s get started!
author’s note
Pure Comfort In A Bowl!
I always think of this recipe on busy weeknights when I need something warm, filling, and family-friendly. My kids love the tiny orzo pasta (they say it’s “rice pasta!”), and I love how quickly everything comes together in one pot.
The real trick came one night when I had leftover Parmesan rinds in the fridge. I tossed one into the broth, and it completely transformed the flavor, making it so rich and savory. Ever since then, it’s been my go-to way to elevate a simple veggie soup into something that tastes like it simmered all day.
Quick Tip
Use leftover orzo pasta in one of these tasty recipes: a one-pot Chicken Orzo, Italian Sausage Orzo Soup, or this lemon-dressed Orzo Pasta Salad!
Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Orzo pasta | Any small pasta works (ditalini, small shells, elbows). |
| Fresh veggies | Dice small and evenly for even cooking. Swap zucchini with yellow squash or add bell peppers for extra color. |
| Frozen veggie mix | Use peas, corn, or green beans. Keep a bag in the freezer to stir in at the end. |
| Parmesan rind | Adds a salty depth. If unavailable, stir in 2–3 Tbsp of grated Parmesan instead. |
| Stock | Chicken or vegetable stock both work. Go for low-sodium so you can control salt. |
How To Make Vegetable-Noodle Soup
- Veggies: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until tender.
- Add Seasonings: Stir in garlic, Italian seasoning, and bay leaves. Cook briefly.
- Simmer Broth: Pour in stock, toss in the Parmesan rind, and bring to a boil.
- Cook Pasta: Stir in orzo. Simmer until just al dente.
- Finish Veggies: Stir in frozen vegetables and any cooked chicken. Cook 1 minute.
- Serve: Remove rind and bay leaves. Stir in parsley and top with Parmesan.
Storage
Leftovers?
- Fridge: Store in an airtight container for 3–4 days. Add extra broth when reheating.
- Reheat: Warm on the stove, adding more stock as needed.
- Freezing: Not recommended (pasta gets mushy). If you want freezer-friendly soup, cook pasta separately and freeze only the broth and veggies.
More Veggie Packed Soup Recipes:
Soups And Stews
Chicken and Rice Soup Recipe
Soups And Stews
Corn Chowder Recipe
Soups And Stews
Chickpea Soup
One Pan / One Pot
White Bean Soup
Vegetable-Noodle Soup
My go-to Vegetable-Noodle Soup is made in one pot with mixed veggies, orzo pasta, and a sprinkle of Parmesan. Perfect with some hearty bread—let’s get cooking!
Video
Equipment
- Large pot 5.5-quart
Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced onion 1 yellow onion, see note 1
- 1 cup finely diced carrot 2 to 3 large carrots, see note 1
- 1 cup finely diced celery 3 celery stalks, see note 1
- 1 tablespoon finely minced garlic 3 cloves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Salt and pepper
- 6 cups chicken stock or vegetable stock, see note 2
- 2 bay leaves
- 1 Parmesan rind optional, see note 3
- 1 cup uncooked orzo pasta
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup diced cooked chicken optional
- 3 tablespoons finely chopped fresh parsley optional
- Serving suggestions see note 4
Instructions
- Heat olive oil in a large (5.5-quart) heavy pot over medium heat. Add diced onion, carrots, celery, and garlic. Sauté, stirring occasionally, 7–9 minutes or until veggies are crisp tender. Veggies shouldn’t be browning; reduce heat if they are. Take time to get them really tender here (see note 1).
- Add seasonings to the veggies: Italian seasoning, dried thyme, dried basil, dried oregano, dried parsley, salt, and pepper. (Season to taste with salt and pepper; I add 1/4 teaspoon each but adjust depending on saltiness of stock and cheese). Stir seasonings for 30 seconds.
- Add chicken stock, bay leaves, and Parmesan rind (if using). Bring soup to a boil. Once boiling, stir in orzo pasta and return to a boil. Boil 6–9 minutes, uncovered, or until orzo is al dente (still has a bite to it).
- Once orzo is al dente, stir in corn and peas to warm through, 1 more minute. (Add chicken here too, if using). Remove from heat, taste, and season with additional salt and pepper if needed. Remove Parmesan rind and bay leaves; discard. Stir through minced fresh parsley if using. Ladle into bowls and top with fresh thyme and freshly grated Parmesan cheese if desired (see note 5). Serve with some hearty buttered bread—yum!
Recipe Notes
Note 1: Be sure to dice these veggies fairly small (use a food processor for ease/speed). Really take the time to thoroughly sauté these veggies for best soup flavor and to ensure they’re completely tender.
Note 2: The better the stock, the better the soup will taste. I highly recommend Swanson® chicken or vegetable stock! This amount of stock results in a thick soup (which I love). If you’d like it thinner, add a touch more.
Note 3: The rind on Parmigiano Reggiano is a protective layer that develops on the outside of the cheese wheel as it ages. It’s technically edible but becomes tough to chew and very hard. That said, these rinds are packed full of flavor and do wonders for enriching the flavor of sauces, soups, stews, etc. Throw one in if you have the chance— you are going to love what it adds! Tip: Check your local cheese counter at the grocery store (anywhere they carve big wheels of Parmesan to sell in smaller pieces). Ask to purchase a rind, and they may sell you just the rinds at a reduced rate!
Note 4: Try some of these optional serving suggestions: 3–4 sprigs fresh thyme, Parmesan cheese, and/or hearty buttered bread.
Note 5: I like grating a touch extra of Parmesan with a fine grater right on top of individual bowls. This gives the cheese the best possible texture, and it melts beautifully into the bowl of soup.
Nutrition Note: Nutrition information does not include optional ingredients, including the Parmesan rind and cooked chicken.
Storage: The longer this soup sits, the thicker it gets. The pasta will continue to absorb liquid until there is practically none left. For this reason, this soup is best enjoyed right after being prepared. If you have leftovers, note the pasta will be bloated a bit (still tasty!). Thin leftover soup with additional chicken or vegetable stock.
Nutrition
Calories: 296kcal | Carbohydrates: 45g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 395mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5873IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Success
- Sauté first. Cooking onions, celery, and carrots before adding liquid gives better flavor.
- Don’t overcook pasta. Orzo can quickly go mushy. Cook just until al dente.
- Cut veggies small and uniform. This keeps the soup texture balanced.
- Finish with fresh herbs. Parsley or thyme at the end adds brightness.
Variations
This Vegetable Noodle Soup Is Easy To Customize!
- Add Chicken: Stir in up to two cups of shredded rotisserie chicken near the end to warm through.
- Vegetarian: Simply substitute chicken stock with vegetable stock.
- Creamy: Try this Creamy Vegetable Soup and replace the potatoes with orzo pasta, adding it about 7 minutes before the soup finishes.
Excellent chicken noodle soup! I used my own homemade chicken bone stock.
Delish! I am so happy to hear this! Thanks Angelli! 🙂
Delicious!! Used Swanson vegetable broth as recommended. Made it for a friend’s family who had the flu, they are vegetarian and absolutely loved it. Had to taste-test before I gave it away and I’m making it this week for my family it was so good!
I am so thrilled to hear this! Thanks Amy! 🙂
Chelsea i’m so grateful for your website! I should probably comment more than I do but you should know that i wanna say thank you for your service in feeding hungry families!!!
Also-where did you get that bowl?? It looks cute! The shape is unique!
You are so kind! This made my day! Thanks so much for your comment! 🙂 And I actually got the bowl in Africa when visiting! It is really unique! 🙂