Easy Orzo Vegetable Soup Recipe

Here’s my go-to orzo vegetable soup recipe, packed with tender pasta, fresh vegetables, and herbs in a light broth that makes the whole kitchen smell amazing.

This soup has become my weeknight dinner hero – it’s quick, comforting, and even my kids ask for seconds. I always make a big pot so we have enough for lunch the next day. After all, soup tastes even better the second day, don’t you think?

What Kind of Orzo Should I Use?

Regular white orzo pasta is the most common choice for this soup, but you’ve got some options if you want to switch things up. Whole wheat orzo adds a nutty flavor and extra fiber, while rice-shaped pasta (which looks just like orzo) is perfect if you need a gluten-free alternative. Just keep in mind that whole wheat orzo might need an extra minute or two of cooking time, and it’s best to check the package instructions since cooking times can vary between brands. When shopping, you’ll find orzo in the pasta aisle – it looks like large grains of rice and usually comes in a box or bag just like regular pasta.

Options for Substitutions

This soup is super adaptable and you can make several easy swaps depending on what you have in your pantry:

• Orzo pasta: If you’re out of orzo, try small pasta shapes like stars, small shells, or broken spaghetti pieces. You can even use rice, but reduce cooking time to avoid it getting mushy.
• Chickpeas and cannellini beans: Any beans work well here! Try navy beans, great northern beans, or kidney beans. Just make sure to rinse them well before adding.
• Kale: Not a kale fan? Swap it with spinach, Swiss chard, or even cabbage. If using spinach, add it right at the end as it cooks much faster.
• Vegetable broth: You can use chicken broth if you’re not keeping it vegetarian, or even water with extra seasonings and bouillon cubes.
• Fresh herbs: While dried herbs work great, you can use fresh ones – just triple the amount. No thyme? Herbs like marjoram or sage make good stand-ins.
• Lemon juice: If you’re out of lemons, try a splash of white wine vinegar or apple cider vinegar for that bright, acidic kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo soup is overcooking the pasta – orzo can quickly turn mushy, so add it only in the last 8-10 minutes of cooking and keep an eye on its texture. Another common error is adding the kale too early, which can make it lose its color and become too soft – instead, stir it in during the final 2-3 minutes of cooking to maintain its bright green color and slight crunch. To get the most flavor from your aromatics, don’t rush the initial sautéing of onions, carrots, and celery – giving them a full 5-7 minutes to soften and develop their flavors will create a much richer base for your soup. For the best results, taste and adjust the seasoning right before serving, as beans tend to absorb salt during cooking, and a fresh squeeze of lemon at the end will really make all the flavors pop.

What to Serve With Orzo Vegetable Soup?

This cozy orzo soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty bread or warm focaccia is perfect for soaking up the flavorful broth – I always keep some on hand when I make this soup. For a more filling meal, try serving it with a simple Italian-style sandwich filled with mozzarella, tomatoes, and fresh basil. If you want to keep things light, a small side salad with mixed greens and a light vinaigrette dressing works really well with the soup’s Mediterranean flavors.

Storage Instructions

Keep Fresh: This cozy orzo soup will stay good in the fridge for 3-4 days when stored in an airtight container. Keep in mind that the orzo might continue to absorb liquid as it sits, making the soup thicker over time. If this happens, just add a splash of broth when reheating to thin it out to your desired consistency.

Freeze: You can freeze portions of this soup for up to 3 months in freezer-safe containers. Just remember that pasta can get a bit softer after freezing and thawing. If you’re planning to freeze a batch, consider cooking the soup without the orzo and adding freshly cooked pasta when you’re ready to serve.

Warm Up: Gently heat the soup on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each interval. Add fresh kale or a squeeze of lemon juice just before serving to brighten up the flavors.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 15-20 g
• Carbohydrates: 100-120 g

Ingredients

• 1 tablespoon olive oil
• 1 medium-sized onion, chopped
• 1 medium carrot, chopped
• 2-3 celery stalks, chopped
• 2 large garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• 1 teaspoon basil, dried
• 1 can chickpeas (14 oz / 400 g), rinsed and drained
• 1 can cannellini beans (14 oz / 400 g), rinsed and drained
• 3/4 cup orzo pasta (150 g)
• 6 cups vegetable broth (1.5 liters)
• Juice from half a lemon
• 2 cups kale, roughly sliced (100 g)
• Salt and pepper to taste

Step 1: Sauté the Vegetables

Heat olive oil in a large stock pot or Dutch oven over medium heat.

Add chopped onion, carrot, and celery.

Cook the vegetables for 6-7 minutes, stirring occasionally, until they are softened and fragrant.

Step 2: Add Aromatics

To the softened vegetables, stir in minced garlic, red chili flakes, dried thyme, oregano, and basil.

Cook for an additional minute to release their flavors.

Step 3: Combine with Main Ingredients

Add chickpeas, beans, orzo, and vegetable stock to the pot.

Stir to ensure everything is well combined.

Bring the mixture to a boil, then reduce the heat to a simmer.

Let it cook for about 10 minutes, or until the orzo is tender.

Step 4: Incorporate Kale and Lemon

Stir in freshly squeezed lemon juice and kale into the pot.

Let the soup simmer for another 1-2 minutes, or until the kale has wilted and the flavors meld.

Step 5: Season and Serve

Taste the soup and adjust the seasoning with salt and pepper as necessary.

Serve the soup immediately, accompanied by your favorite crusty bread if desired.

Enjoy your wholesome meal!