This vegetable packed Orzo Soup is all done in one pan for a fuss free comforting meal that will warm you up on a cold day. Quick and easy, adaptable and full of flavour - what more could you want from a soup? It's a great way to use orzo too.
About this orzo soup recipe
This is a small batch vegetable soup, that is all done in one pan for minimal mess. You can easily double or triple this recipe, as it's great for batch cooking and freezing. It's vegan, vegetable packed and super filling.
You can adapt this soup with orzo to use whatever you have in your fridge, and make it a different way every time. If you have never tried orzo, then this soup is a great place to start.
Orzo soup ingredients and substitutions
- Onions and carrot - Save yourself some time and effort by using frozen onions. Dice the carrots very small, so that they soften once cooked, unless you like some bite to your carrots.
- Red pepper - You can use raw or roasted red pepper.
- Garlic - You can use frozen garlic or some lazy garlic from a jar to make this soup really easy.
- Vegetable Stock - Try to use the best quality that you can, as you really will taste the difference. If you are making this for really small children, then use a low salt stock.
- Butterbeans - This adds some protein to the soup, as well as some chunky texture. You can swap them for any canned beans though, and chickpeas work well and they are also cheap.
- Tomatoes - We used tinned chopped tomatoes. Try to use the best quality that you can, as cheap tinned tomatoes tend to be really watery and that's not what you want.
- Orzo - This helps the soup to be really filling. To put it simply, it's like rice, but pasta. It is the same shape and similar size to rice, but made of white flour. It's a store cupboard staple for us, because there are so many different ways to use it.
- Dried herbs - We used dried thyme and basil, but oregano will work too.
- Spinach - You could swap the spinach for kale, but that might need cooking a little longer to soften it up.
A full ingredients list with measurements is in the recipe card below.
How to make orzo soup - Step by step
One: Heat the oil in a large pan. Add the onion, celery, carrot and red pepper (a). Cook on a low heat until softened (about 8-10 minutes). Stir in the garlic (b).
Two: Add the beans, tomatoes and herbs (a). Mix well (b).
Three: Add the orzo and stock, stir and bring to the boil (a). Simmer for 10 minutes (b).
Four: Add the spinach and simmer until it has wilted.
The great thing about a vegetable orzo soup is that it is so easy to adapt. As long as all the vegetables cook at a similar rate, then it's all good. Some other vegetables that we like to add to this orzo soup are:
- Roasted red pepper
- Chopped cabbage
- Green beans
- Butternut squash
What to serve with orzo soup
This soup really does have it all. It is vegetable packed, it has a tonne of flavour, and it's filling too with the orzo. However, we like to add a bit spoonful of pesto on top.
However, if like us you just HAVE to have something to dip in your soup, then we have a few suggestions:
- Air Fryer Cheese Toastie
- Easy Homemade Flatbreads
- Pita bread
- Tiger loaf
- Garlic and Rosemary Focaccia
Orzo Soup Leftovers
In the fridge - If you have leftovers of this soup, then it can be kept in an air tight container in the fridge for up to 2 days.
In the freezer - This is a really great soup it batch cook and freeze. Wait for the soup to completely cool, and then add to seal tight freezer bags and then lay them flat in the freezer. They will keep there for up to 3 months. Defrost the bags in the fridge and then heat through in a pan.
This is a delicious meat free meal, and it really isn't missing anything. However, if you are serving this to someone that has to have meat with their meals, then why not add some leftover shredded chicken. Have you tried our Best Roast Chicken or Slow Cooker Whole Chicken? Cooked chopped up sausage is also a good addition.
Yes, you can easily cook this in the slow cooker. Follow the first step, and then add everything to the slow cooker and cook on high for 3 hours. Depending on how bothy you like your soup, but might need to reduce the amount of stock added.
More soup recipes
- 1 tablespoon Olive oil
- 1 Onion - diced
- 1 Carrot - diced
- 1 Celery - diced
- 1 Red bell pepper - diced
- 2 Garlic clove - crushed
- 750 ml (3 cups) Vegetable stock
- 240 g (1.25 cups) Butter beans - (drained weight)
- 400 g (2.5 cups) Chopped tomatoes - canned
- 150 g (1 cups) Orzo
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried basil
- 0.5 teaspoon Paprika
- 1 pinch Sea salt and black pepper
- 60 g (2 cups) Spinach
- Heat 1 tablespoon Olive oil in a large pan. Add 1 Onion, 1 Celery, 1 Carrot and 1 Red bell pepper. Cook on a low heat until softened (about 8-10 minutes). Stir in 2 Garlic clove.
- Add 240 g Butter beans, 400 g Chopped tomatoes, 0.5 teaspoon Dried thyme, 0.5 teaspoon Dried basil, 0.5 teaspoon Paprika and 1 pinch Sea salt and black pepper. Mix well.
- Add 150 g Orzo and 750 ml Vegetable stock, stir and bring to the boil. Simmer for 10 minutes.
- Add 60 g Spinach and simmer until it has wilted.
- Add some croutons on top for some extra crunch.
- Spice this soup up a little with a sprinkling of red chilli flakes before serving.
- If you are making this soup for young children, then use a low salt stock.
- Swap the butter beans for chickpea if you like.
- You can make a creamy version of this by adding a drizzle of a vegan cream alternative and mix it together.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.