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Mediterranean Orzo Vegetable Soup
kayla

Mediterranean Orzo Vegetable Soup

Mediterranean Orzo Vegetable Soup is proof that simple ingredients can create deeply satisfying meals. With fresh vegetables, gentle seasoning, and a quick Instant Pot method, this recipe fits perfectly into busy American lifestyles.
Whether you’re cooking for family, meal prepping for the week, or simply craving something warm and nourishing, this soup delivers comfort, balance, and flavor in every bowl.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Servings: 4
Calories: 113
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 2 teaspoons olive oil
  • ½ onion diced
  • 5 cloves garlic minced
  • ¼ cup orzo pasta
  • 1 cup vegetable broth
  • 1 zucchini sliced into half-moons
  • 1 summer squash sliced into coins
  • 1 carrot peeled and sliced
  • ½ cup frozen cut green beans
  • 1 cup crushed tomatoes
  • 2 handfuls baby spinach or more to taste
  • ½ teaspoon garlic granules
  • ½ teaspoon Greek seasoning
  • 1 splash lemon juice optional
  • Salt and freshly ground black pepper to taste

Method
 

  1. Turn on the Instant Pot and select the Sauté function. Add olive oil and let it heat.
  2. Add the diced onion and sauté for about 2 minutes until soft and slightly translucent.
  3. Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it.
  4. Stir in the orzo pasta and cook for about 30 seconds, allowing it to lightly toast.
  5. Turn off the Sauté function. Pour in the vegetable broth and gently stir to combine.
  6. Add the zucchini, summer squash, carrots, and green beans. Do not stir after adding the vegetables.
  7. Pour the crushed tomatoes evenly over the top without stirring.
  8. Close and lock the Instant Pot lid. Set to High Pressure and cook for 2 minutes.
  9. Allow the pressure to build naturally, then carefully release the pressure using the quick-release method.
  10. Open the lid and stir in the baby spinach until wilted.
  11. Add garlic granules, Greek seasoning, and lemon juice if using. Season with salt and freshly ground black pepper to taste.
  12. Stir well and serve warm.

Notes

  • You can easily swap vegetables based on availability, such as bell peppers, celery, peas, or chickpeas.
  • For a richer flavor, use a good-quality vegetable broth with low sodium.
  • Orzo continues to absorb liquid as it sits, so add a little extra broth when reheating leftovers.
  • This soup stores well in the refrigerator for up to 3 days in an airtight container.
  • A splash of fresh lemon juice at the end brightens the Mediterranean flavors but is optional.
  • If you prefer a thinner soup, stir in additional warm broth before serving.