Vegetable Orzo Soup

This cozy soup is plant-based, dairy-free, and uses simple wholesome ingredients.  The recipe pairs ground cumin, smoked paprika, and a little bit of crushed red pepper with tomatoes to make a smoky flavorful soup.  Then add chickpeas and orzo to give the soup a heartier and thicker texture.

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 curry butternut squash chickpea soup or white bean and potato soup.

Recipe features

• One-pot veggie-packed soup!
• Thick and hearty!
• Vegan, vegetarian, 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 soup a little heat but 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. 

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 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 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 chickpea couscous bowl or chickpea tahini 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 to your liking.
• For oil-free cooking have water nearby to deglaze the pan if the vegetables start to stick, turn down the heat if needed.
• Be sure to cover the soup with a lid when simmering to not evaporate too much liquid.
• Stir occasionally so the orzo doesn’t stick to the bottom of the pot.

How to make orzo vegetable soup

Preheat 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 soften about 7 or 9 minutes.  For oil-free cooking have water nearby to deglaze the pan if the vegetables start to stick, turn down the heat if needed. Or cook the veggies in a neutral-tasting oil.

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

Add a splash of water or vegetable broth to deglaze the cooked-on bits at the bottom of the pot. Then add the rest of the vegetable broth, 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.

After 20 minutes, keep at a gentle simmer, add the orzo, and cook for about 8-10 minutes, or until al dente.  Stir occasionally so the orzo doesn’t stick to the bottom of the pot. When the orzo is cooked, add spinach (or kale).

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

Serving suggestions

Enjoy the soup as is or serve it with toasted sourdough or a salad.  Another option is to reduce the serving size and use it as a starter for your main course.

Storage

Storage - Store leftovers in an airtight container in the refrigerator for up to 5 days.  The orzo will absorb the vegetable broth as it cools and more so after it’s refrigerated.  The soup will be thicker so add a splash of vegetable broth to thin out if it becomes too thick to your liking.

Freeze - I wasn’t a fan of the texture of the orzo after being frozen so I don’t recommend freezing leftovers.  The orzo became mushy.

Frequently asked questions