This vegetable orzo soup is like a warm hug in a bowl—chunky, cosy and brimming with colourful veggies. It’s the kind of feel-good meal that tastes like comfort but still checks all the “healthy” boxes. With tender orzo, a rich broth and loads of goodness in every bite, it’s perfect on its own or with a thick slice of crusty bread for dunking.
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Why You Will Love This Recipe
I hope you’ll love this hearty soup as much as I do. It’s:
- Cosy and comforting
- Nutrient-packed
- High in fibre and plant-based protein
- One-pot and easy
- Great for meal prep and even better the next day
❓ What Is Orzo Pasta?
Orzo is a small, rice-shaped pasta made from semolina flour, the same wheat used in most traditional Italian pasta. And even though it looks like rice, it’s pasta through and through, with a tender yet slightly chewy texture. Its petite size makes it incredibly versatile, often used in soups, salads and casseroles.
Compared to larger or shaped pastas, orzo is especially well-suited for soups like this one, because it cooks quickly and evenly, blending seamlessly with vegetables and broth without overpowering them. Its small size allows it to absorb the soup’s flavours beautifully while still adding substance and heartiness.
💡 Expert Tips
- Sauté the herbs with the onion for a flavour boost: Instead of adding the thyme, rosemary and basil later, toast them gently with the onion and garlic in the oil. This “blooms” the spices and deepens their flavour.
- For creamier texture: Mash ¼ of the chickpeas with a fork before adding them to the soup.
- Add a swirl of pesto at the end: Especially good with the basil flavours already going. It adds richness and a fresh, herbaceous punch.
🥕 Ingredients and Substitutions
- Olive oil – Used to sauté the veggies and build flavour. Avocado oil, butter, or even ghee are great alternatives depending on what you have on hand.
- Onion – Yellow onion brings a mild sweetness, but red or white onion works just as well. Shallots could be a good substitute for a slightly more delicate flavour.
- Carrot – Diced for a subtle sweetness and texture. You can swap in sweet potato or parsnip for a twist.
- Celery – Adds classic soup depth and aroma. If you’re out, try fennel or simply increase the amount of onion and carrot.
- Garlic – Adds essential flavour. Use as much or as little as you like, or swap in garlic powder in a pinch.
- Vegetable stock – Use a good-quality vegetable broth or a bouillon cube dissolved in water. Chicken or bone broth works too if you’re not keeping it vegetarian.
- Chickpeas – These add protein and heartiness. Cannellini beans are a great swap.
- Crushed tomatoes – Tinned crushed tomatoes bring body and tang. Diced tomatoes or passata can work too.
- Orzo pasta – The star of the show! If you don’t have orzo, try small pasta shapes like ditalini, pastina, or even broken spaghetti.
- Thyme, rosemary and basil – Dried herbs are super convenient here. You can also toss in a bay leaf or a pinch of Italian seasoning for an herby boost. If you’re using fresh herbs, double the amount.
- Kale – Adds a hearty, leafy green element. Spinach or Swiss chard make great substitutes.
- Lemon – A squeeze of fresh lemon brightens everything up at the end.
- Salt and pepper – Season to taste. Don’t skip the pepper; it really rounds out the flavours!
See recipe card for quantities.
🗒️ Step-by-Step Instructions
Step 1: Heat olive oil in a large pot or dutch oven over medium-high heat, add onion and sauté until tender, approx. 4-5 minutes.
Step 2: Add chopped carrots, celery and garlic. Sauté for an additional 3-4 minutes.
Step 3: Add vegetable stock, chickpeas, tomatoes, orzo pasta, thyme, rosemary and basil, and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
Step 4: Simmer for 15 minutes, stirring occasionally. Stir in the kale and let it wilt. Remove the soup from heat and stir in lemon juice.
🍽️ Serving Suggestions
This vegetable orzo soup is already a meal in a bowl and delicious as is, but here are some ideas for delicious toppings:
- Crushed red pepper flakes
- Garlic roasted chickpeas
- Bread croutons or a slice of crusty bread
- Fresh parsley
- Fresh torn basil
- A swirl of olive oil or dollop of vegan yogurt
- Nutritional yeast for a cheesy finish
💬 Vegetable Orzo Soup FAQs
The recipe makes 4 servings.
Yes! You can keep this soup in the fridge for up to 4 days. The pasta will absorb some of the liquid, making it thicker, almost like a stew.
Yes! Let it cool, freeze it in an airtight container and reheat it on the stove or in the microwave when ready to eat. It will keep in the freezer for about a month.
🥣 More Hearty Soups
Looking for other recipes like this? Try these:
Vegetable Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 3 cups (750 ml) vegetable stock
- 1 can chickpeas, drained and rinsed
- 1 can diced or crushed tomatoes
- ½ cup (90 g) orzo pasta
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ½ teaspoon dried basil
- 2 cups (50 g) kale, roughly chopped
- Juice of ½ lemon
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot or dutch oven over medium-high heat.
- Add onion and sauté until tender, approx. 4-5 minutes.
- Add chopped carrots, celery and garlic. Sauté for an additional 3-4 minutes.
- Add vegetable stock, chickpeas, tomatoes, orzo pasta, thyme, rosemary and basil, and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Stir in the kale and let it wilt. Remove the soup from heat and stir in lemon juice.
- Give it a taste and season with salt and black pepper as desired. Add your favourite toppings and serve it hot.
Anonymous says
So simple, yet so tasty! Will make again.