Easy Orzo Vegetable Soup

Orzo vegetable soup is pure comfort in a bowl, packed with tender vegetables, creamy beans, and that perfect little pasta that makes every spoonful feel like a warm hug! This recipe brings together simple pantry staples like chickpeas, cannellini beans, fresh kale, and aromatic herbs to create something truly special.

Love More Soup Recipes? Try My Cozy Tortellini Soup With Kale or this Hearty Beef Barley Soup next.

Why You’ll Love This Recipe

• One-pot wonder – Everything cooks in a single Dutch oven, so cleanup is a breeze
• Pantry-friendly ingredients – No fancy shopping required, just wholesome basics you probably already have
• Ready in 35 minutes – Perfect for busy weeknights when you need comfort food fast
• Naturally vegan and incredibly satisfying – Proves that plant-based meals can be absolutely soul-warming
• Freezer-friendly base – Make a double batch and save some for later (just add the orzo fresh each time)

Ingredients You’ll Need

Vegetable Base:

• 1 tablespoon olive oil (whatever’s in your pantry works)
• 1 medium onion, chopped up (yellow or white, doesn’t matter)
• 1 medium carrot, chopped up (baby carrots work too if that’s what you have)
• 2-3 celery stalks, chopped up (including the leaves if they look okay)
• 2 big garlic cloves, minced (or use the jarred stuff, I won’t judge)

Seasonings:

• ¼ teaspoon red chili flakes (skip if feeding toddlers who freak out over spice)
• ½ teaspoon dried thyme (fresh works too but dried is fine)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (Italian seasoning works in a pinch)

Main Stuff:

• 1 can chickpeas, drained (15oz can is fine too)
• 1 can cannellini beans, drained (great northern beans work too)
• ¾ cup orzo (small shells or ditalini work if you’re out)
• 6 cups vegetable broth (chicken broth works too if that’s what you have)

At the End:

• Juice from half a lemon (bottled lemon juice works fine)
• 2 cups chopped kale (spinach works too, frozen spinach if you thaw and squeeze it)
• Salt and pepper to taste
• Extra olive oil for drizzling (optional but makes it taste richer)

Print

Why These Ingredients Work

Mom taught me to start with onion, carrot, celery way back when I first moved out and called her crying because I couldn’t cook anything. That’s just how you make soup that doesn’t suck. The herbs smell good when they hit the oil and make your kitchen smell like you actually know what you’re doing.

Two kinds of beans because chickpeas hold their shape and don’t turn to mush while white beans get soft and creamy. Orzo is perfect because it doesn’t turn to complete mush like other small pasta. That lemon juice at the end makes everything taste less boring and more restaurant-like.

The kale adds color and makes me feel like I’m feeding my family something healthy even though they’re also eating goldfish crackers for snack.

Essential Tools and Equipment

• Big pot (Dutch oven if you have one, any large pot if you don’t)
• Knife that actually cuts things without sawing
• Cutting board that doesn’t slide around
• Wooden spoon for stirring
• Can opener (or buy cans with pull tabs like I do now)
• Measuring cups and spoons
• Ladle for serving
• Bowls that hold a decent amount of soup

Step-by-Step Instructions

Step 1: Build Your Flavor Foundation

Put oil in your biggest pot on medium heat. Don’t use high heat because you’ll burn everything and have to start over (learned this the hard way). Add chopped onion, carrot, celery. Cook 6-7 minutes, stirring every couple minutes so nothing sticks. Done when onion looks clear and soft.

Pro Tip: Medium heat only. I used to crank it up to cook faster but high heat burns the bottom before the vegetables get soft. Patience is key here even when you’re starving.

Step 2: Add the Aromatics

Add minced garlic, chili flakes, thyme, oregano, basil. Stir for about a minute until it smells incredible and your kitchen smells like an Italian restaurant. Don’t let the garlic turn brown or it gets bitter.

Step 3: Build the Soup Base

Add both cans of drained beans, orzo, and all the broth. Stir everything up good, bring to a boil. Once it’s bubbling, turn heat down to medium-low and let it simmer 10 minutes. Stir occasionally. Orzo should be tender but still have a little bite.

Pro Tip: Stir every few minutes or the orzo sticks to the bottom. If it starts looking too thick, add more broth. Better to have too much liquid than burnt pasta stuck to your pot.

Step 4: Add the Fresh Finishing Touches

Add lemon juice and chopped kale. Cook just 1-2 minutes until kale wilts down to nothing. Seriously it shrinks so much you’ll wonder where it all went.

Step 5: Season and Serve

Taste it and add salt and pepper. Start with less salt because some broths are already salty. Serve hot with whatever bread you have around. I drizzle a little extra olive oil in each bowl because it makes everything taste richer.

You Must Know

Don’t overcook the orzo or you get pasta mush soup which is gross. Nobody wants that. Add the lemon juice at the very end or it tastes weird and bitter instead of bright. Some broths are way saltier than others so always taste before adding salt.

The soup gets thicker as it sits because orzo keeps soaking up liquid. This is normal. Just add more broth when you reheat.

Personal Secret: I make this the day before when people are coming over for dinner. The flavors get better overnight but I cook the orzo separately and add it fresh when I reheat so it doesn’t turn to mush. Makes me look like I spent hours cooking when really I just planned ahead for once.

Pro Tips & Cooking Hacks

Start with way less salt than you think you need. You can always add more but you can’t take it out. Add more broth if it gets thick while sitting around.

I put an extra drizzle of olive oil in each bowl right before serving because it makes the soup taste more expensive. Don’t add the kale too early or it turns that ugly gray-green color that makes kids refuse to eat it.

If your kids hate visible vegetables, blend half the soup before adding the orzo and kale. They get the nutrition but can’t see chunks of carrot.

Use kitchen shears to chop the kale right in the pot if you’re lazy like me. Way easier than chopping on a cutting board.

Flavor Variations & Suggestions

This recipe is super flexible which is why I love it. Last week I threw in leftover roasted zucchini from Sunday dinner. Sometimes I use spinach instead of kale when that’s what I have.

My husband always adds leftover rotisserie chicken when he wants more protein. Sun-dried tomatoes are incredible in this if you have them. My Italian neighbor taught me to add a parmesan rind while it cooks and fish it out before serving – adds so much flavor.

Sometimes I make it with rice instead of orzo when I run out of pasta. Takes a little longer to cook but works great. Add a can of diced tomatoes for more Italian vibes. Throw in whatever leftover vegetables are taking up space in your fridge.

Make-Ahead Options

This is perfect for meal prep Sunday. Make the whole recipe but keep the cooked orzo in a separate container in the fridge. When you want to eat it, heat up the soup base and stir in the orzo during the last few minutes. Keeps for 5 days this way.

You can also freeze just the soup base without any orzo for up to 3 months. I use mason jars and leave room at the top for expansion. When you want soup, defrost overnight and cook fresh pasta.

Double the recipe and freeze half. Future you will be so grateful when it’s Tuesday night and you have no idea what’s for dinner.

Make it Sunday, eat it Monday and Tuesday for lunch, serve it again Wednesday for dinner. Nobody seems to mind eating it multiple times.

What to Serve With Orzo Vegetable Soup

Crusty bread is obvious but so good for dunking in the broth. My kids love grilled cheese sandwiches with this soup – classic combo that never gets old.

I’ve served it with Caesar salad when people come over for dinner and it worked great. Makes the meal feel more put together. Sometimes we just eat it with whatever crackers are in the pantry when I don’t feel like making anything else.

Garlic bread from the freezer section works great if you want something fancier. A simple green salad with lemon dressing goes well too. Wine if it’s been one of those days.

Allergy Information

This soup is already vegan and dairy-free which works for most people. For gluten issues, use gluten-free pasta or just swap in rice instead. Cooking time might be a little different but it works fine.

No nuts in the recipe but always check your broth label because some brands add weird stuff. If someone has bean allergies, you could use diced potatoes instead but it won’t be as protein-heavy.

Storage & Reheating

Leftovers keep in the fridge for 5 days max in containers with tight lids. When you reheat on the stovetop, you’ll definitely need to add more broth because the orzo keeps soaking up liquid even when it’s cold.

Heat it gently on medium-low heat, don’t use the microwave because it makes the pasta weird and rubbery. Don’t freeze the soup once pasta is cooked in it because it gets mushy and gross.

If you made extra and want to freeze some, scoop out portions before adding the orzo and freeze those.

Emily’s Kitchen Secret: I always freeze the soup base without pasta in mason jars. Then I can make what feels like homemade soup any night of the week by just defrosting a jar and cooking fresh orzo. Takes 15 minutes and tastes like I spent hours in the kitchen.

FAQs

Can I use a different pasta instead of orzo?

Yeah definitely. Small shells, ditalini, broken spaghetti, even elbow macaroni all work fine. Just follow whatever the package says for cooking time and keep tasting to make sure it doesn’t get overcooked.

My soup is too thick – how do I fix it?

Totally normal and happens every time. The orzo drinks up broth like crazy even after it’s cooked. Just stir in more warm broth little by little until it looks right to you. Start with a cup and see how it looks.

Can I make this soup ahead for meal prep?

This is actually perfect for meal prep but here’s the trick: make the soup base without any orzo, then cook the pasta separately. Store them in different containers and mix them together when you’re ready to eat. Prevents mushy pasta every single time.

What if I don’t have kale on hand?

Spinach works just as well – just add it at the very end because it wilts way faster than kale. Frozen spinach is fine too if you thaw it first and squeeze all the water out with paper towels. Swiss chard works too if that’s what you have.

Can I add meat to make this heartier?

Absolutely. Leftover rotisserie chicken, cooked Italian sausage, even leftover bacon or ham are all delicious mixed in. Add meat during the last few minutes of cooking just to heat it through. Don’t cook it in the soup or it gets rubbery.

Why does my soup look watery?

Probably didn’t cook the vegetables long enough in the first step. Those need to get soft and release their flavors. Also make sure you’re simmering, not boiling hard, or the liquid evaporates too fast.

💬 Made this soup? Drop a comment and let me know how it went! Did you switch anything up? Add different vegetables? I love hearing what worked for your family.