This one-pot Vegetable orzo soup is full of flavor from a rich, tomato based broth and veggies. A delicious and nutritious soup, great for meal prep and for an easy family lunch or dinner.
This veggie orzo soup is delicious and easy to make with just a few, budget friendly ingredients. Just like in this Carrot and sweet potato soup or this Sweet potato, coconut and chilli soup, the perfect warming bowl of soup for a chilly day. It is also vegan and can easily be made gluten-free by using a gluten-free orzo pasta.
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Ingredients
This vegetarian orzo soup is loaded with vegetables and healthy ingredients listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Onion, I have used a yellow onion but any onion of choice will work.
- Carrots, peeled and chopped into bite sized pieces.
- Celery, thinly sliced or chopped.
- Zucchini, chopped in large chunks since it will cook faster than the other veggies.
- Garlic, minced
- Olive oil, or other oil of choice.
- Diced tomatoes, with their juices. Pasata or other canned tomatoes of choice also works.
- Orzo, uncooked
- Vegetable broth, or broth of choice.
- Spices: Sweet paprika, Italian seasoning blend, Red pepper flakes, Bay leaves, salt and pepper
- Fresh basil or parsley, for topping
See recipe card for quantities.
Instructions
Making this vegan orzo soup is easy and fast. Follow along with the step-by-step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: In a large dutch oven or soup pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes.
- Step 2: Add the spices and minced garlic and let them sauté with the vegetables for about 1 minute, or until fragrant.
- Step 3: Pour in the vegetable broth and add the diced tomatoes. Bring the soup to a boil and add the orzo pasta. Stir well and reduce to a simmer until the orzo and vegetables are tender.
- Step 4: Add more vegetable broth or water if needed while the soup cooks. Stir often so the orzo doesn’t stick to the bottom of the pot. Remove the bay leaf and season with salt and pepper to taste.
Hint: Top the soup with some with some fresh parsley or basil for extra flavor. Serve with a side of crunchy bread like this No Knead Whole Wheat Bread.
Substitutions
- Onion – This recipe has a chopped yellow onion, but a red onion or a leek can be used.
- Pasta – Instead of the orzo pasta, another small pasta can be used. Adjust the cook time according to the package instructions. Or take a look at this Vegan Minestrone Soup.
- Gluten-free – Use a gluten-free orzo or small pasta.
- Carrots – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or sweet potato.
- Broth – Use a store-bought or homemade vegetable broth. This can also be replaced with any broth of choice, if not vegan or vegetarian. Water can also be used, but the soup won’t have the same depth of flavor.
- Herbs – Top the soup with some chopped, fresh parsley. Another option is some fresh basil.
Variations
- Protein – Add some protein to this vegetable soup with orzo. At the end of the cook time, add a can of drained and rinsed chickpeas, beans or lentils of choice. Just like in this Vegan Taco Soup or this Lentil and sweet potato soup.
- Ad-ins – This soup has a lot of veggies, but add more or exchange the veggies for some of the following. Chopped red bell pepper, diced potato or sweet potato, sweet corn, chopped eggplant or veggies of choice. Also see this Vegan Cabbage Soup.
- Spicy – The soup has a hint of heat from some added red pepper flakes. If you like it spicy, add more to taste or try this Sweet potato, coconut and chilli soup.
How to store soup
Soups like this one-pot vegetable soup with orzo are great for meal prep! This recipe can easily be doubled or tripled, to make lots of handy leftovers. Store the soup in the fridge for the week or freeze for later. Follow the instructions below for how to best store soup:
- Refrigerator: Cool down leftover soup fast and pour it into an airtight container, seal tight with the lid. The soup can be stored in the fridge for up to 3-4 days.
- Freezer: The soup can also be frozen. Follow the directions for the fridge, or add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag, and seal them tight so the soup won’t leak. The soup will expand a little when frozen so don’t overfill the container. Freeze the soup for 2–3 months.
How to reheat leftover soup:
The soup can be reheated in 2 different ways, in the microwave, or in the pot on the stove.
The fastest and easiest way, is to reheat one bowl of soup in the microwave. Heat on high heat for 2-3 minutes, or until it is piping hot and bubbling. Stir well and let the soup sit for about 30 seconds before serving, this allows the heat to evenly distribute. Serve hot, and do not save reheated leftovers.
If reheating large amounts of soup, I recommend using the stove. Add the soup to a large pot and heat on low to medium heat, stirring often until the soup comes to a simmer. Serve hot and don’t save reheated leftovers.
Top Tip
The veggies in this soup still have a little bite to them. Cut the carrot into smaller pieces than the zucchini, since the zucchini cooks faster. If you like softer vegetables, let the soup simmer for about 10 minutes before adding the orzo. Add more vegetable broth or water as needed.
Soup Recipes
Bread recipes
Pair the soup with a side of homemade bread!
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This one-pot Vegetable orzo soup is full of flavor from a rich, tomato based broth and veggies. A delicious and nutritious soup, great for meal prep and for an easy family lunch or dinner.
- 2 tablespoons olive oil extra-virgin
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, thinly sliced
- 1 medium zucchini, diced in big chunks
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika powder
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes, or more to taste
- 2 bay leaves
- salt and ground black pepper, to taste
- 6 cups vegetable broth, plus more if needed
- 2 14 oz (400 g) cans diced tomatoes, with juices
- 1 cup orzo, uncooked
- To serve: fresh parsley or basil, chopped
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In a large dutch oven or pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes. Add the garlic and spices and let cook with the veggies for about 1 minute or until fragrant.
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Pour in the vegetable broth and add the diced tomatoes. Bring the soup to a boil. Add the dry orzo, stir well and reduce to a simmer for 7-10 minutes or until the orzo is cooked to al dente. Add more broth or water if needed while the soup cooks. Stir occasionally so that the orzo doesn’t stick to the bottom of the pot.
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Remove the bay leaf and season with salt and pepper to taste. Top with some fresh parsley or basil. Serve with some crunchy bread and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze this soup for up to 2 months.
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