Comforting and flavorful, this easy one-pot vegetable orzo soup is packed with wholesome ingredients and simple to prepare. Loaded with vegetables and white beans, it makes a satisfying vegetarian meal for chilly days. Use vegetable broth to keep it plant-based or chicken broth if you prefer.
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Why you’ll love this recipe
- Simple, cozy, and one-pot. Everything cooks together in a single large pot for minimal cleanup—perfect for a cold evening.
- Vegetable-forward and nutritious. Carrots, celery, onion, leeks, tomatoes, white beans and spinach add vitamins, fiber and a pleasant variety of textures.
- Highly adaptable. Swap or add vegetables, use a different broth, toss in cooked shredded chicken, or change the herbs to suit your taste. This soup is great for meal prep and budget-friendly.
Key ingredients
- Vegetables: onion, celery, carrots and leeks form a classic base. Garlic, crushed tomatoes, spinach and canned white beans round out the bowl.
- Orzo: small pasta that becomes tender and comforting in the broth. Use gluten-free orzo if needed and follow package timing.
- Tomato paste & crushed tomatoes: tomato paste deepens flavor while crushed tomatoes create a rich broth.
- Seasoning: Italian seasoning, garlic and onion powder, salt and pepper keep the flavor profile simple and satisfying.
- Broth: use vegetable broth for a vegetarian version or chicken/bone broth for added richness.
- Lemon and cheese: a squeeze of fresh lemon brightens the soup at the end; freshly grated Parmesan is optional for serving.
How to make this vegetable orzo soup
- Chop the vegetables: dice onion, slice carrots and chop celery and leeks into similar-sized pieces so they cook evenly.
Heat olive oil in a large pot over medium-high heat. Once hot, add onion, carrots, celery and leeks. Reduce the heat to medium and sauté, stirring often, for 7–8 minutes until softened.
Combine the dried seasonings—Italian seasoning, garlic powder, onion powder, salt and pepper—in a small bowl.
Add the seasoning mix, minced garlic and tomato paste to the vegetables. Stir and cook 1–2 minutes to release the aromas.
Pour in crushed tomatoes, broth and water. Increase heat to bring the pot to a gentle boil, then reduce to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally.
When the carrots are fork-tender, stir in the drained white beans and uncooked orzo. Simmer 10–12 minutes, or until the orzo is tender, stirring occasionally so the pasta cooks evenly.
Finish by stirring in fresh lemon juice and chopped spinach. Cook 1–2 minutes until the spinach wilts. Taste and adjust salt and pepper. Serve with freshly grated Parmesan if desired. Enjoy!
More soups to try
If you enjoy soups, try some other recipes from the same kitchen.
-
Creamy Beef Taco Soup
-
Cauliflower Lentil Soup
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Broccoli Zucchini Soup
-
Chickpea Soup
Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to five days. The orzo absorbs liquid overnight, so add a splash of water or broth when reheating.
- Add heat: Red pepper flakes, cayenne or a few drops of hot sauce add welcome spice.
- Serve with: crusty bread, a sprinkle of fresh Parmesan, or chopped basil or parsley.
- Timing the orzo: Add orzo toward the end of cooking to avoid mushy pasta and to control thickness.
- Protein options: Add extra beans or cooked chicken for more protein.
- Don’t skip the lemon: A little acidity brightens and balances the flavors.
Frequently asked questions
Yes. Small shapes like pastina, ditalini or small macaroni work well.
Stir in extra broth or water to reach your desired consistency. Avoid adding too much orzo, which will absorb liquid and thicken the soup.
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Vegetable Orzo Soup
Pin Recipe
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (about 1 small onion)
- 3–4 carrots (about 2 cups chopped)
- ½ cup finely chopped celery (about 2 stalks)
- ½ cup chopped leek (white part only, about 1 small leek)
- 4–5 cloves garlic, minced
- 1 tablespoon tomato paste
- 1½ teaspoons Italian seasoning (or more to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 (15.5 oz) can crushed tomatoes
- 4 cups broth (chicken or vegetable)
- 2 cups water
- 1 (15.5 oz) can white beans, rinsed and drained
- ½ cup uncooked orzo
- 2 tablespoons fresh lemon juice (or more to taste)
- 2 cups fresh spinach, roughly chopped
- Freshly grated Parmesan, to taste (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion, carrots, celery and leeks. Reduce heat to medium and sauté, stirring often, for 7–8 minutes until vegetables are softened.
- Combine Italian seasoning, garlic powder, onion powder, salt and black pepper. Add the spice mixture, minced garlic and tomato paste to the pot. Stir and cook 1–2 minutes.
- Add crushed tomatoes, broth and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
- When the carrots are fork-tender, stir in the drained white beans and orzo. Cook 10–12 minutes or until the orzo is tender, stirring occasionally to prevent sticking.
- Stir in fresh lemon juice and chopped spinach. Cook 1–2 minutes until the spinach wilts. Adjust salt and pepper to taste. Serve with grated Parmesan if desired.
Notes
- Broth: Add extra broth or water if the soup is thicker than you prefer.
- Orzo: Use only the recommended amount; dry orzo expands and absorbs liquid as it cooks.
*Nutrition values are approximate and will vary based on exact ingredients and portions.
About Priscilla Lawrence
Hi there — Priscilla Lawrence shares approachable, nutrient-rich recipes that are flavorful and uncomplicated. Based in California and raised in France, she is a mom, former nutritionist and recipe developer.