This one-pot vegetable orzo soup is simple yet flavorful. With tiny rice-shaped pasta and small veggies, you can have a light dinner or a nourishing lunch in less than 30 minutes. This tomato-based soup is a simple, quick to make, nourishing, flexible, and delicious soup you could cozy up to it with crusty bread and a spoon.
For other delicious one-pot vegetable-filled soups, try One Pot Vegan Minestrone and Healthy Red Lentil Soup.
If there is something you should know, I love soups.
You can probably tell since I have many vegan soups on the site. They are just so comforting, easy to make, and nourishing. I eat them all year, not just on chilly days in the colder months.
This vegan soup is packed with a deep, robust tomato flavor, thanks to the generous use of a large can of crushed or chopped tomatoes. If you’re a fan of tomato-based soups, this one’s for you!
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Why You'll Love This Recipe
- This recipe comes together in under 30 minutes.
- Make a big batch and enjoy leftovers throughout the week. It tastes even better the next day!
- This is a one-pot meal - you gotta love that!
- It uses affordable, everyday ingredients that won’t break the bank.
- It's an easy recipe that beginner cooks or those new to plant-based and vegan cooking can whip up.
Recipe Ingredients
You’ll need the following simple ingredients to make this vegan soup. See the recipe card for details on measurements and full ingredient list.
- Tomatoes: I use POMI chopped tomatoes, but a can of crushed tomatoes will work, too.
- Orzo’s small, rice-like shape makes it perfect for this soup adding texture without overpowering the dish. But orzo isn’t just for soups—it also shines in cold dishes like Vegan Orzo Pasta Salad With Sunflower Seed Pesto.
- Frozen carrots and peas: I keep weeknight meals easy-peasy, so frozen carrots and peas are my go-to for this recipe.
- Beans: Any white beans will go well in this soup. Try cannellini or navy beans.
- Vegetable Broth: I prefer veggie base paste instead of boxed vegetable stock. It lets me dial in the flavor just right and makes everything taste more intense. I scoop a spoonful of the paste into the soup, add 5 cups of water, and give it a good stir.
- Spices: Substitute the herbs for 1 ½ tablespoons of Italian seasoning.
Variations
Throw in whatever veggies you have on hand. Zucchini, bell peppers, or green beans would all be great additions to bulk up the soup.
I’ve got some articles packed with vegetable ideas. Check out Top 10 Purple Vegetables, Top 10 Orange Vegetables, Top 17 Yellow Fruits and Vegetables (With Pictures), 9 White Fruits and Vegetables (With Pictures), and Top 11 Red Vegetables for plenty of colorful ideas to mix into this soup.
Create a mirepoix by chopping fresh carrots into small pieces and adding them along with the celery. Then, follow the recipe by adding the frozen peas as directed.
How To Make Vegetable Orzo Soup
Here are pics of the process. See the recipe card for detailed instructions.
Step 1: Sauté the Shallots. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced shallots and sauté for 3-4 minutes until soft and translucent.
Step 2: Add Garlic and Celery. Stir in the minced garlic and diced celery, cooking for another 2-3 minutes until fragrant.
Step 3: Toast the Orzo. Add the orzo pasta to the pot, stirring to coat it with the olive oil and aromatics. Toast the orzo for 1-2 minutes, stirring frequently to prevent sticking.
Step 4: Add Broth, Tomatoes, and Seasonings. Pour in the vegetable broth and tomatoes. Stir well to combine, then add the dried basil, oregano, thyme, and red chili flakes. Bring the soup to a boil and stir occasionally.
Step 5: Simmer and Add Vegetables. Reduce heat to low. Add a bag of peas and carrots, and simmer for 10-11 minutes.
Step 6: Add Leafy Greens and Beans. Stir in your choice of beans and chopped spinach or kale, cooking until the greens wilt. Season with salt, pepper, and lemon juice. Top with herbs like fresh parsley if desired.
Recipe Tips
- Add just before serving to keep the spinach or kale bright and vibrant.
- When buying a bag of carrots and peas, make sure they are diced small to cook in the allotted time of this recipe.
- Swap or add other vegetables you have on hand, like zucchini, bell peppers, or green beans. This versatile recipe can be adapted to what’s in season or available in your kitchen.
- If the soup thickens too much as it cools, stir in a cup of water or broth to bring it back to a soupy consistency.
Top Tip
The orzo will continue to absorb liquid as it sits, so boiling it until al dente is ideal.
Serving Suggestions
- Grab a slice of warm, crusty bread or a hunk of baguette to mop up that delicious broth. And if you’re feeling fancy, garlic bread will take it to the next level.
- Keep it fresh with a light, zippy side salad dressed in a French vinaigrette.
- Sprinkle some vegan Parmesan cheese over the top when serving.
- Finish the soup with a fresh herb garnish like basil, mint, cilantro, or parsley.
- Top the soup with homemade vegan croutons for the perfect crunch.
Storage and Reheating
- Store any leftover soup in an airtight container in the fridge for up to 4 days. The flavors get better as it sits, so don’t be surprised if it tastes even more delicious the next day.
- When you’re ready to enjoy it again, microwave at 50 percent for 5 minutes or reheat it on the stove over low heat. If necessary, add a cup of water or broth to return it to your desired consistency.
Orzo Soup FAQS
While I highly recommend the vegetable base paste to control the intensity of flavor in the soup, you can use boxed vegetable broth instead. Just adjust the salt as needed since some broths can be saltier than others.
You will need to substitute the orzo with gluten-free orzo or other pasta.
Yes. Just add about three times the amount. Alternatively, make a bouquet of herbs (bouquet garni) to infuse the soup with flavor without leaving herb bits behind. This way, you get all the aromatic benefits, and you can easily remove the herbs before serving, keeping the soup smooth and clean. Generally,
a bouquet of herbs should simmer in the soup for about 25-30 minutes to infuse the flavor effectively.
More Vegan Soups And Stews You'll Love
Got a minute? I'd love for you to dive into the comments and rate this vegetable orzo soup recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegetable Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 3-4 shallots minced
- 4 cloves garlic minced
- 2 stalks celery diced
- 1 cup orzo pasta
- 5-6 cups vegetable broth*
- 1 26-ounce chopped or crushed tomatoes
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- ½ tablespoon dried thyme
- ¼ teaspoon red chili flakes
- 1 15-ounce bag carrots and peas frozen
- 1 15-ounce can great northern beans drained and rinsed
- 1 handful spinach or kale; chopped
- 1 - 1 ½ teaspoons salt
- ¼ teaspoon pepper to taste
- juice of 1 lemon
- fresh parsley chopped, for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the minced shallots and a pinch of salt. Sauté for about 3-4 minutes until they’re soft and translucent. Stir in the minced garlic and diced celery, and cook for another 2-3 minutes until fragrant.
- Toast the Orzo: Add the orzo pasta to the pot, stirring to coat it with the olive oil and aromatics. Toast the orzo for 1-2 minutes, stirring frequently to prevent sticking.
- Add the Broth and Tomatoes: Pour in the vegetable broth and the tomatoes. Stir well to combine. Add the dried basil, oregano, thyme, and red chili flakes. Stir and bring the soup to a boil, stirring occasionally to ensure that the orzo does not stick to the bottom before it can absorb the liquid.
- Simmer the Soup: Once boiling, reduce the heat to low, add the carrots and peas, and then stir. Let the soup simmer for about 10-11 minutes. Continue to stir occasionally to ensure nothing is sticking at the bottom.
- Add the Beans and Greens: Stir in the drained and rinsed beans. Add the chopped baby spinach or baby kale, and let the soup cook for 2-3 minutes until the greens wilt.
- Season and Finish: Season the soup with salt and pepper to taste. Squeeze in the juice of 1 lemon and stir well. Taste and adjust for salt and pepper.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with some crusty bread or a side salad.
Charlie says
Great soup. It was tomatoey so I added the 6 cups of liquid to water it down a little bit instead of the 5. Will make it again!
Regi Pearce says
Glad you liked it, Charlie. Thanks for the comment.