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 healthy, 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, Healthy Red Lentil Soup, and
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.
While not everyone in the family is thrilled about soup in the summer, I love that this soup is a quick, healthy, and nourishing meal that delivers a bunch of veggies at once with tons of flavor. This is one of those soups I happily enjoy all year round.
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, perfect for busy weeknights.
- It is packed with veggies and wholesome ingredients for a balanced meal.
- It can be easily adapted with vegetables you have or customized to suit your taste.
- Meal prep: Make a big batch and enjoy leftovers throughout the week. It tastes even better the next day!
- Vegans and non-vegans alike will love this orzo vegetable soup.
- 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.
Ingredient Notes
- Tomatoes: I use POMI chopped tomatoes, but a can of crushed tomatoes will work, too.
- 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.
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 and add a bag of peas and carrots, and simmer 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
- Crusty Bread: 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.
- Side Salad: Keep it fresh with a light, zippy side salad dressed in a French vinaigrette.
- Vegan Parmesan: Sprinkle some vegan Parmesan cheese over the top when serving.
- Lemon Wedges: Serve with lemon wedges on the side for those who want an extra squeeze of lemon juice.
- Herb Garnish: Finish the soup with a fresh herb garnish like basil, mint, cilantro, or parsley.
- Vegan Croutons: 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.
Additions and 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 inspiring 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.
Frequently Asked Questions
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
What did you think?
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.
PrintRecipe
Vegetable Orzo Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
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 healthy, simple, quick to make, nourishing, flexible, and delicious—perfect for cozying up to with crusty bread and a spoon.
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
- 16-ounce bag of carrots and peas
- 1 can great northern beans, drained and rinsed
- 1 handful of 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.
Notes
The orzo will continue to absorb liquid as it sits in the heat. 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.
When buying a bag of carrots and peas, make sure the carrots are diced small to cook in the allotted time of this recipe.
With the time allotted for this soup, this soup yields tender carrots that still have a bit of firmness to the bite.
*I use vegetable-base paste in my recipes. It lets you dial in the flavor by adding more or less paste, then top it off with the recommended amount of water. It's a total game-changer!
Sub the herbs in the recipe for 1 ½ tablespoons of Italian seasoning.
White beans, like navy beans or cannellini beans, can substitute for Great Northern Beans.
Nutritional information is only an estimation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stove-Top
- Cuisine: American
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.