I love a good soup, especially when it’s packed with vegetables and feels so comforting. Today, I’m sharing two of my favorite warm soup recipes that are easy to make and full of flavor. You’ll find hearty lentil soup and a quick orzo soup in this round-up!
Whether you need something filling or a lighter meal, these easy vegetable soups are perfect. Let’s get cooking!
Jump to Recipe:
Hearty Vegetable Lentil Soup Recipe
This hearty vegetable lentil soup is perfect for a cozy meal. It’s packed with good vegetables and protein-rich lentils.
I find this soup so satisfying on a chilly day, and it’s a great way to get lots of nutrients in one bowl.
Key Ingredients & Tips for Lentil Soup
- Lentil Choice: Brown or green lentils hold their shape best in soup. Red lentils will become very soft and can thicken the soup a lot.
- Vegetable Variety: Don’t be afraid to use a mix of your favorite vegetables. Carrots, celery, and spinach work well, but you can also add potatoes or bell peppers.
What You Need for Lentil Soup
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups fresh spinach
- Salt and black pepper to taste
⏱️ Time: 55 minutes (15 min prep, 40 min cook)🍽️ Yields: 6 servings
How to Make Your Lentil Soup
Step 1: Prepare Your Vegetables
Start by chopping your onion, carrots, and celery. Mince the garlic. Make sure to rinse your lentils well under cold water before you start cooking.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until they start to soften. Then, add the minced garlic, dried thyme, and bay leaf. Cook for another minute until fragrant.
Step 3: Simmer the Soup Base
Pour in the vegetable broth and add the rinsed lentils and diced tomatoes (with their juice). Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender.
Step 4: Finish and Serve
Stir in the fresh spinach and cook for 2-3 minutes, until it wilts. Remove the bay leaf. Taste the soup and season with salt and black pepper as needed. Serve hot and enjoy!
📝 Final Note
This soup often tastes even better the day after it’s made! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Quick Vegetable Orzo Soup Recipe
This vegetable orzo soup is light, quick, and full of fresh flavors. It’s a great choice for a simple weeknight dinner when you need something fast.
I often make this when I’m short on time but still want a homemade, warm meal.
Key Ingredients & Tips for Orzo Soup
- Orzo Timing: Orzo cooks quickly, so add it towards the end of cooking. This prevents it from getting too soft or mushy in the soup.
- Fresh Herbs: A sprinkle of fresh parsley or basil at the very end makes a big difference. It brightens the soup and adds a lovely fresh taste.
What You Need for Orzo Soup
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ cup orzo pasta
- 1 small zucchini, chopped
- 2 cups fresh spinach
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
⏱️ Time: 30 minutes (10 min prep, 20 min cook)🍽️ Yields: 4 servings
How to Make Your Orzo Soup
Step 1: Sauté the Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until you can smell it.
Step 2: Build the Broth
Pour in the vegetable broth and add the diced tomatoes (with their juice). Bring the mixture to a gentle simmer.
Step 3: Cook Orzo and Zucchini
Stir in the orzo pasta and chopped zucchini. Continue to simmer for about 8-10 minutes, or until the orzo is cooked al dente (meaning it’s still a little firm when you bite it) and the zucchini is tender.
Step 4: Add Final Touches
Stir in the fresh spinach and chopped parsley. Cook for just 1-2 minutes until the spinach wilts. Taste the soup and season with salt and black pepper as you like. Serve hot.
📝 Final Note
You can add cooked shredded chicken to this soup for extra protein. Just stir it in with the spinach and heat through.