Vegetable Orzo Soup

The comforting soup simmers chickpeas and vegetables in a smoky tomato-rich broth seasoned with cumin, smoked paprika, and a pinch of crushed red pepper.  Add a handful of orzo, which cooks directly in the pot, making the soup thick, hearty, and satisfying. The chickpea orzo soup is vegan, oil-free, and a delicious plant-based soup that's perfect for serving right away or enjoying later.

Orzo is a great addition to soups.  It's small, which lets the vegetables shine, and it cooks quickly.  If you prefer thicker, heartier soups, it continues to soak up the broth the longer it sits.  

For more vegan soup recipes, try carrot butternut squash soup, curry butternut squash soup with chickpeas, or white bean and potato soup.

Recipe features

• One-pot vegetable-packed orzo pasta soup!
• Healthy, easy, thick, and hearty!
• Vegan, vegetarian, plant-based, oil-free, and dairy-free!
• The recipe uses simple and wholesome ingredients!

Ingredient notes and substitutions

The orzo vegetable soup uses simple ingredients, but please see the recipe card below for a full list of ingredients and the exact measurements.

Onion, carrots, celery - We use the classic combination of onions, carrots, and celery as the base of the soup.

Garlic - Feel free to reduce the amount of garlic to suit your preference.

Seasonings - The cumin and smoked paprika give the tomato-based soup a smoky flavor.  The ¼ teaspoon of crushed red pepper gives the chickpea orzo soup a little heat, but it can be skipped.  Use crushed red pepper flakes, not ground cayenne pepper.

Zucchini - The summer squash can be substituted with another vegetable, but be aware of potential cooking time differences.  Frozen peas work well in the veggie orzo soup, but add them at the end of cooking with the spinach or kale.

Vegetable broth - Brands and recipes vary.  Pick a vegetable broth brand or recipe that you like because most of the flavor of the soup will come from this component.  The recipe calls for low-sodium vegetable broth.  If you opt for non-low-sodium, be aware that you may need to adjust the salt in the recipe. 

Crushed tomatoes - A large 28-ounce (794 grams) can of crushed tomatoes is needed, but the same size can of diced tomatoes will also work.  It's a matter of personal preference.

Orzo - The rice-shaped pasta cooks quickly in the vegetable broth, making this an easy one-pot meal.  The orzo will continue to absorb liquid as the soup cools.  For any leftovers, if the soup becomes too thick to your liking, add a little more vegetable broth to thin it out.  

I didn't test with any other pasta or rice, so I can't say for sure that they will work.  If you substitute with another pasta or rice, be sure to alter the cooking time to account for the substitution.  Adjust the vegetable broth quantity as needed for your desired consistency.

Chickpeas - I opt for canned chickpeas for convenience.   If you want to use dry chickpeas, cook them separately before adding them to the soup.  I prefer the texture that chickpeas give the soup, but most white beans should also work.  Try great northern, navy, or cannellini beans.

For more recipes with chickpeas, try a tomato chickpea stew, chickpea couscous bowl, or chickpea Buddha bowl.

Kale or spinach - Be sure to add fresh greens at the end of cooking.  Kale will take a little longer than spinach to wilt. 

Tips

• The orzo will absorb the vegetable broth as it cools and chills in the fridge.  Add a splash of vegetable broth to thin out if it becomes too thick for your liking.
• For oil-free cooking, keep water nearby to deglaze the pan if the vegetables start to stick. If needed, turn down the heat.
• Be sure to cover the soup with a lid when simmering to prevent too much liquid from evaporating.
• Stir occasionally so the orzo doesn't stick to the bottom of the pot.

How to make orzo vegetable soup

1. Heat a large pot over medium heat.  Add the onions, celery, carrots, and a pinch of salt. Cook until the onions are translucent and the carrots are tender, about 7 to 9 minutes.  For oil-free cooking, keep water nearby to deglaze the pan if the vegetables start to stick, and adjust the heat as needed.  Alternatively, cook the veggies in a neutral-tasting oil.

2. Then add the garlic, ground cumin, smoked paprika, and crushed red pepper flakes, and cook for about 30 seconds to 1 minute.

3. Add a splash of water or vegetable broth to deglaze the cooked-on bits at the bottom of the pot.

4. Then add the rest of the vegetable broth, water, crushed tomatoes, chickpeas, zucchini, thyme, and salt.  Bring to a boil, then lower to a simmer and cook covered for 20 minutes for the flavors to develop.

5. After 20 minutes, keep at a gentle simmer, add the orzo, and cook covered for about 8 to 10 minutes or until al dente.  Stir occasionally so the orzo doesn't stick to the bottom of the pot.

6. When the orzo is cooked, turn off the heat and add spinach (or kale).

7. When the spinach (or kale) is wilted, taste and adjust for seasonings.

Servings suggestions (toppings + sides)

This vegetable orzo soup is cozy on its own, but a few simple toppings or sides take it to the next level.

Garnish - Top the soup with chopped fresh parsley, fresh basil, crushed red pepper flakes, toasted pine nuts, or vegan cashew parmesan.

Serve with - Toasted sourdough, a simple salad, roasted vegetables, or maple mustard Brussels sprouts.

Storage

Storage - Keep leftovers in an airtight container in the fridge for up to 5 days. The orzo will soak up the vegetable broth as it cools, especially after refrigeration. The soup will thicken, so add a splash of vegetable broth to loosen it if it gets too thick for your liking.

Freeze - I don't recommend freezing the soup after the orzo is added because the pasta can become mushy. Instead, for the best texture, freeze the soup base without the orzo.  When you're ready to have the soup, add orzo and cook until al dente (about 8 to 10 minutes).  You can freeze the soup base in an airtight container for about 3 months.

Reheat - If frozen, thaw overnight in the fridge, then transfer to a pot.  Bring the soup base to a simmer.  Add orzo and cook until al dente (about 8 to 10 minutes).  Stir in spinach/kale at the end until wilted, then taste and adjust seasonings.

Vegetable orzo recipe FAQs

Related recipes

• Carrot Butternut Squash Soup

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