There’s nothing quite as comforting as a bowl of warm, homemade soup, especially when it’s packed with nutritious vegetables and flavorful herbs. This Italian Broccoli Orzo Soup is a cozy, nourishing dish that’s easy to make and doesn’t rely on cream to create a rich, satisfying texture. Perfect for a light lunch or a simple dinner, this soup brings together the earthy goodness of broccoli with tender orzo pasta, making it a wholesome, hearty choice for any season.
Why You’ll Love This Recipe
This Italian Broccoli Orzo Soup is a win for so many reasons. First, it’s creamy and comforting without a drop of cream—ideal if you’re watching calories or just prefer a lighter dish. The flavor is fresh and vibrant, with a touch of Italian herbs like oregano and thyme that add warmth and complexity. Plus, it’s quick! With just a few simple ingredients, you can have a steaming pot of homemade soup on the table in less than 30 minutes. This soup also happens to be vegetarian if you use vegetable broth, but feel free to swap in chicken broth for a bit more depth of flavor.
What Does This Soup Taste Like?
Imagine a balance of soft, tender broccoli with a hint of sweetness from the onion and a touch of garlic’s warmth. The orzo pasta adds a slight chewiness, making each spoonful extra satisfying. The broth, infused with the flavors of oregano and thyme, gives it a classic Italian flair that’s both earthy and comforting. Top it with a sprinkle of Parmesan cheese, and you’ve got a deeply savory, aromatic soup that’s anything but boring!
Ingredients You’ll Need
- 6 cups (1.5 liters) vegetable or chicken broth: This forms the base of the soup. Use a high-quality broth for the best flavor.
- 4 cups (300 g) broccoli florets, chopped: Broccoli is the star of this dish, providing both nutrition and vibrant color.
- 3/4 cup (150 g) orzo pasta: Adds a tender, creamy texture without needing cream.
- 1 small onion, diced: Sweetens the base of the soup and enhances flavor.
- 2 cloves garlic, minced: Adds a subtle depth and aroma.
- 2 tbsp olive oil: Used for sautéing, it adds a slight richness to the soup.
- 1 tsp dried oregano: For that classic Italian herb flavor.
- 1/2 tsp dried thyme: Adds a layer of earthy warmth.
- Salt and pepper, to taste: Essential for seasoning.
- Freshly grated Parmesan cheese (optional): A sprinkle on top brings a touch of savory richness.
Tools You’ll Need
- Large pot: A medium-to-large pot with a heavy bottom will help the soup cook evenly.
- Wooden spoon or spatula: For stirring.
- Ladle: To serve the soup.
Ingredient Substitutions & Additions
- Swap orzo for small pasta shapes: If you don’t have orzo on hand, try ditalini, farfalle, or even rice.
- Add leafy greens: Spinach or kale would make this soup even more nutrient-dense.
- Make it vegan: Use vegetable broth and skip the Parmesan, or try vegan Parmesan for a similar effect.
- Add a squeeze of lemon: For a touch of brightness, add a little lemon juice just before serving.
How to Make Italian Broccoli Orzo Soup
1. Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until softened and slightly golden.
- Add the garlic and cook for another minute until fragrant.
2. Cook the Broccoli
- Stir in the chopped broccoli, oregano, thyme, salt, and pepper.
- Pour in the broth, then bring the mixture to a boil. Reduce the heat and let it simmer for about 10-12 minutes, until the broccoli is tender.
3. Add the Orzo
- Add the orzo pasta to the soup and cook for an additional 8-10 minutes, stirring occasionally to prevent the orzo from sticking. The orzo should be tender but not mushy.
4. Adjust Seasoning
- Taste the soup and add more salt and pepper if needed. This step is crucial, as a touch of extra seasoning can really enhance the flavors.
5. Serve
- Ladle the soup into bowls. If you like, top each serving with freshly grated Parmesan cheese and a drizzle of extra olive oil for added richness. Serve warm, and enjoy!
What to Serve with Italian Broccoli Orzo Soup
This soup pairs wonderfully with crusty bread, like a baguette or a slice of sourdough, for dipping. For a more substantial meal, serve it alongside a fresh green salad or a Caprese salad to keep with the Italian theme. If you’d like a little extra protein, try adding cooked shredded chicken or even chickpeas.
Tips for Making the Perfect Italian Broccoli Orzo Soup
- Don’t overcook the broccoli: Aim for tender but not mushy to preserve both flavor and color.
- Keep an eye on the orzo: Orzo can go from perfect to overly soft quickly, so check it around the 8-minute mark.
- Adjust the thickness: If the soup is too thick, add a little extra broth. If it’s too thin for your taste, let it simmer for a few extra minutes before serving.
Storage Instructions
This soup can be stored in the refrigerator for up to 3 days. To reheat, simply warm it over the stove or in the microwave. If the soup has thickened in the fridge, add a bit of extra broth or water to bring it back to your desired consistency. Unfortunately, this soup doesn’t freeze as well because the orzo can become mushy, so it’s best enjoyed fresh or within a few days.
Frequently Asked Questions
Can I use fresh herbs instead of dried?
Yes, absolutely! Use about 1 tablespoon of fresh oregano and 1/2 tablespoon of fresh thyme if you have them on hand.
Can I make this gluten-free?
Yes, you can substitute the orzo with gluten-free pasta or even a grain like quinoa for a gluten-free option.
Is there a way to make this soup creamy without adding cream?
The starch from the orzo naturally thickens the soup a bit, but if you want a creamier texture, try blending half the soup and then mixing it back in.
Final Thoughts
This Italian Broccoli Orzo Soup is a delightful blend of simplicity and flavor. It’s easy to make, budget-friendly, and packed with nutrition—perfect for those chilly evenings or anytime you crave a healthy, delicious meal. The lack of cream doesn’t take away from its richness; instead, you get a soup that’s both light and filling. So, grab a bowl and let the cozy flavors transport you to an Italian kitchen.
If you enjoyed this recipe, you’ll love trying out some other veggie-based soups like Tuscan White Bean Soup, Minestrone with Fresh Vegetables, or a Creamy Carrot and Lentil Soup!
Feel free to leave a comment, rate this recipe, or share your photos with us on Pinterest. We’d love to see how your Italian Broccoli Orzo Soup turned out!
Nutritional Information (per serving, without Parmesan)
- Calories: 180
- Protein: 6g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
Enjoy every spoonful!
Italian Broccoli Orzo Soup (No Cream)
Ingredients
Method
- Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until softened and slightly golden.
- Add the garlic and cook for another minute until fragrant.
- Cook the Broccoli
- Stir in the chopped broccoli, oregano, thyme, salt, and pepper.
- Pour in the broth, then bring the mixture to a boil. Reduce the heat and let it simmer for about 10-12 minutes, until the broccoli is tender.
- Add the Orzo
- Add the orzo pasta to the soup and cook for an additional 8-10 minutes, stirring occasionally to prevent the orzo from sticking. The orzo should be tender but not mushy.
- Adjust Seasoning
- Taste the soup and add more salt and pepper if needed. This step is crucial, as a touch of extra seasoning can really enhance the flavors.
- Serve
- Ladle the soup into bowls. If you like, top each serving with freshly grated Parmesan cheese and a drizzle of extra olive oil for added richness. Serve warm, and enjoy!
Notes
Don’t overcook the broccoli: Aim for tender but not mushy to preserve both flavor and color.
Keep an eye on the orzo: Orzo can go from perfect to overly soft quickly, so check it around the 8-minute mark.
Adjust the thickness: If the soup is too thick, add a little extra broth. If it’s too thin for your taste, let it simmer for a few extra minutes before serving.
