This vegetable orzo soup is a hearty, comforting one-pot meal packed with vegetables, butter beans, spinach and tender orzo pasta in a rich tomato broth. Ready in just 30 minutes, it is an easy orzo soup recipe for busy weeknights, quick lunches or making ahead.
This is the kind of soup that is perfect for when there are vegetables in the fridge that need using up. The basic recipe is very forgiving, so you can swap the vegetables depending on what you have, and because everything cooks in one pan there is very little washing up afterwards. Win win!
The butter beans and orzo make it filling enough to serve as a meal on its own, while the spinach adds even more vegetables right at the end. The base recipe is vegan too.
This is a tomato-based vegetable soup with orzo, butter beans and spinach. The uncooked orzo goes straight into the soup, which keeps it a true one-pot recipe and helps to thicken the broth slightly as the pasta cooks.
Recipe update: This recipe was originally published on 8 March 2021 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- Orzo Soup Variations
- How to Make Orzo Soup
- Do You Cook Orzo Before Adding it to Soup?
- How to Stop Orzo Getting Mushy in Soup
- What to Serve with Orzo Soup
- Orzo Soup Leftovers
- Troubleshooting Guide
- Dannii's Top Tips
- Frequently Asked Questions
- More Recipes With Orzo
- Recipe
- Feedback
Why You'll Love It
- One pot - Everything cooks in the same pan, including the orzo.
- Ready in 30 minutes - Ideal when you want something warming without spending hours cooking.
- Packed with vegetables - Onion, carrots, celery, red pepper, tomatoes and spinach all go into this easy orzo soup.
- Filling - Butter beans and orzo turn a simple vegetable soup into a satisfying meal.
- Easy to adapt - Use the vegetables and herbs you already have.
- Great for families - Keep the seasoning mild and add chilli or extra toppings at the table.
- Budget friendly - It is mostly made with inexpensive vegetables and store cupboard ingredients.
Recipe Overview
- Difficulty: Easy
- Cooking method: One pot, on the hob
- Flavour: Rich tomato, savoury and herby
- Texture: Hearty and brothy, with tender orzo and creamy butter beans
- Best for: Quick lunches and easy weeknight dinners
- Make ahead: Make the soup base ahead and cook the orzo fresh for the best texture
- Dietary: Vegan as written
This is a chunky, tomato-based vegetable orzo soup rather than a blended or creamy soup. The orzo cooks directly in the broth, releasing a little starch as it cooks, while the butter beans make it filling enough for a main meal. It has a mild, family-friendly flavour, with chilli, Parmesan, pesto or lemon easy to add at the table.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Onion, carrot and celery - These make the flavour base of the soup. Try to dice them fairly small and evenly so they soften at the same time. Frozen diced onion works well if you want to save a little preparation time.
- Red pepper - Adds sweetness and another vegetable to the soup. You could swap it for courgette or leave it out and add a little more carrot and celery instead.
- Garlic - Fresh garlic gives the best flavour, but frozen chopped garlic or garlic from a jar is handy for a quick weeknight meal.
- Chopped tomatoes - These create the tomato-rich broth. A good-quality tin of tomatoes makes a noticeable difference here because there aren't lots of complicated ingredients to hide a watery tomato sauce.
- Vegetable stock - Use a stock that you like the flavour of, as it forms most of the broth. If you are cooking for younger children, a lower-salt stock is a good option.
- Butter beans - These add a creamy texture, extra fibre and make the soup much more filling. Cannellini beans or other canned or jarred white beans.
- Orzo - Orzo is a small, rice-shaped pasta and it is ideal for soup because it cooks quickly. It goes into this recipe uncooked and cooks directly in the tomato and vegetable broth.
- Dried herbs and paprika - Thyme, basil and paprika add plenty of flavour without needing a long cooking time. Oregano or Italian seasoning can be used instead.
- Spinach - Add this right at the end so it only just wilts. Kale can be used instead, although it will need a little longer to soften.
Orzo Soup Variations
One of the best things about this orzo soup recipe is how easily it can be adapted to whatever needs using up.
Vegetables - For extra vegetables, try courgette, peas, sweetcorn, green beans, finely chopped cabbage, roasted peppers or small cubes of butternut squash.
For a slightly fresher flavour, add a squeeze of lemon juice just before serving. Lemon zest works well too.
Creamy - If you want a creamy orzo soup, stir through a small splash of cream or your favourite plant-based cream alternative just before serving.
Spice - For extra heat, add chilli flakes along with the herbs or sprinkle them over individual bowls.
Protein - You can also add cooked shredded chicken or cooked sausage if you do not need the soup to remain vegetarian. Add already-cooked meat towards the end so it only needs to heat through.
How to Make Orzo Soup
- Soften the vegetables. Heat the olive oil in a large saucepan over a medium-low heat. Add the onion, celery, carrot and red pepper and cook for 8-10 minutes, stirring occasionally, until softened. Stir in the garlic.
- Add the tomatoes and beans. Add the butter beans, chopped tomatoes, thyme, basil and paprika. Stir everything together well.
- Cook the orzo in the soup. Pour in the vegetable stock and add the uncooked orzo. Stir well, bring to the boil and then reduce to a gentle simmer for around 10 minutes, or until the orzo is al dente.
Stir a few times while the orzo cooks, especially towards the end, as the pasta can settle on the bottom of the pan.
- Add the spinach. Stir through the spinach and cook just until wilted. Taste the soup and adjust the seasoning before serving.
The soup will continue to thicken slightly as it stands, so add another splash of hot stock or water if you prefer a brothier consistency.
Do You Cook Orzo Before Adding it to Soup?
You do not need to cook the orzo separately for this recipe. Add the uncooked orzo directly to the soup and it will cook in the broth in around 10 minutes.
Cooking the pasta in the soup has two advantages: it keeps this a one-pot meal and the starch released from the orzo slightly thickens the broth.
However, if you are preparing the soup several days ahead or making a large batch for the freezer, I recommend keeping the orzo separate. Pasta continues to absorb liquid as it sits, so cooking it separately prevents your leftover soup becoming too thick.
How to Stop Orzo Getting Mushy in Soup
The key is to cook the orzo only until it is al dente. Check the cooking time on the packet, as different brands can vary slightly.
Remember that the pasta will carry on softening in the hot soup after you turn off the heat. If you know you will be reheating the soup later, cook the orzo towards the lower end of the suggested cooking time.
For meal prep, another option is to cook the orzo separately and add a spoonful to each bowl when serving.
What to Serve with Orzo Soup
This vegetable orzo soup is filling enough to serve on its own, but I nearly always want something for dipping into a bowl of soup.
For an easy lunch, serve it with an air fryer cheese toastie. If you want something quicker and lighter, easy homemade flatbreads only take a few minutes to cook and are great for dipping into the tomato broth.
For a really comforting dinner, try it with air fryer garlic bread. Our garlic and rosemary focaccia is another good option if you have a little more time, while soft bread rolls are handy if you want something simple that can be made ahead and kept in the freezer.
For toppings, try pesto, grated Parmesan, fresh basil or parsley, chilli flakes, homemade croutons or a drizzle of extra virgin olive oil.
Orzo Soup Leftovers
In the fridge: Allow leftovers to cool and transfer them to an airtight container. Keep refrigerated for up to 2 days.
The orzo will continue to absorb some of the broth as the soup sits, so don't worry if it looks much thicker the following day. Add a splash of vegetable stock or water when reheating to loosen it.
In the freezer: You can freeze this soup, but the orzo will become softer after freezing and reheating. For the best texture, make the soup base without the orzo, freeze it, and cook fresh orzo when you reheat the soup.
If you are freezing leftovers that already contain orzo, allow the soup to cool completely before freezing and expect to add a little extra stock after defrosting.
Reheating: Reheat gently in a saucepan until piping hot, adding extra stock or water as necessary to get the consistency you like.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| My orzo is sticking to the pan | Orzo can settle while it cooks. | Stir several times during the final 10 minutes, scraping along the bottom of the pan. |
| The soup is too thick | Orzo absorbs a surprising amount of liquid and continues absorbing it as the soup sits. | Stir in extra hot vegetable stock or water until the soup reaches your preferred consistency. |
| The orzo is mushy | It has cooked for too long or sat in the hot soup for a long time. | Cook only until al dente. For make-ahead soup, cook the orzo separately. |
| The vegetables are still firm | They may have been cut too large or not softened for long enough at the beginning. | Dice the vegetables fairly small and give them the full 8-10 minutes before adding the liquid. |
| The soup tastes flat | Soup often needs a final adjustment once the pasta has absorbed some of the seasoned broth. | Taste before serving and add black pepper, a little salt if needed, lemon juice or fresh herbs. |
| Leftover soup looks like pasta rather than soup | The orzo has absorbed more broth in the fridge. | Add vegetable stock or water while reheating. The flavour is still there; it just needs loosening. |
Dannii's Top Tips
- Dice the vegetables into similar-sized pieces so they cook evenly.
- Use a large saucepan so there is enough room to stir the orzo without it catching on the bottom.
- Taste the soup after the orzo has cooked before adding extra salt, as stock varies considerably between brands.
- Add the spinach right at the end so it stays bright rather than becoming overcooked.
- I usually keep the main pan mild and put chilli flakes, Parmesan and pesto on the table, so everyone can finish their own bowl the way they like it.
- If you prefer plenty of broth, keep a little extra hot vegetable stock nearby and add it just before serving.
Frequently Asked Questions
Orzo is a small pasta shaped a little like a grain of rice. It is made from wheat rather than rice and is often used in soups, salads and one-pot pasta dishes.
Yes. Uncooked orzo can be added straight to soup and cooked in the broth. In this recipe it takes around 10 minutes, although you should always check the cooking time on your packet.
Add the orzo once the vegetables have softened and the tomatoes, beans and stock are in the pan. Bring everything to the boil, then simmer until the pasta is al dente.
Most orzo takes roughly 7-10 minutes, although brands vary. Start checking it towards the lower end of the packet cooking time.
It can if it is overcooked or left sitting in the broth for a long time. Orzo also continues absorbing liquid after cooking. If you are making soup ahead, cooking the orzo separately gives you more control over the texture.
Yes, although cooked orzo becomes softer once frozen and reheated. For the best result, freeze the vegetable soup base without the pasta and add freshly cooked orzo when reheating.
Yes. Another small pasta shape can be used, but the cooking time and amount of liquid needed may differ, so follow the packet instructions and add extra stock if required.
More Recipes With Orzo
If you've tried this Orzo Soup recipe, let us know how you got on in the comments below.
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Recipe
Vegetable Orzo Soup
Recipe Video
Ingredients
- 1 tablespoon of Olive oil
- 1 Onion - diced
- 1 Carrot - diced
- 1 Celery - diced
- 1 Red bell pepper - diced
- 2 Garlic cloves - crushed
- 750 ml (3 cups) of Vegetable stock (low salt)
- 240 g (1 ¼ cups) of Butter beans - canned; drained weight
- 400 g (14 oz) of Chopped tomatoes - canned
- 150 g (1 cup) of Orzo
- ½ teaspoon of Dried thyme
- ½ teaspoon of Dried basil
- ½ teaspoon of Paprika
- ½ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 60 g (2 cups) of Spinach
Instructions
- Soften the vegetables. Heat the olive oil in a large saucepan over a medium-low heat. Add the onion, celery, carrot and red pepper and cook for 8-10 minutes, stirring occasionally, until softened. Stir in the garlic.
- Add the tomatoes and beans. Add the butter beans, chopped tomatoes, thyme, basil and paprika. Stir everything together well.
- Cook the orzo in the soup. Pour in the vegetable stock and add the uncooked orzo. Stir well, bring to the boil and then reduce to a gentle simmer for around 10 minutes, or until the orzo is al dente.
- Add the spinach. Stir through the spinach and cook just until wilted. Taste the soup and adjust the seasoning before serving.
Recipe Notes
- Dice the vegetables into similar-sized pieces so they cook evenly.
- Use a large saucepan so there is enough room to stir the orzo without it catching on the bottom.
- Taste the soup after the orzo has cooked before adding extra salt, as stock varies considerably between brands.
- Add the spinach right at the end so it stays bright rather than becoming overcooked.
- Finish individual bowls with lemon juice, chilli flakes, pesto or Parmesan so everyone can customise their own.
- If you prefer plenty of broth, keep a little extra hot vegetable stock nearby and add it just before serving.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Frankie-Leigh Dobbs says
Thank you for this great recipe! We had this tonight as we go away in 2 days and havent been shopping and had lots of oddments to use up which so happened to be in this recipe!
The only difference is I had Harricot beans instead of butter beans and I had 3 chicken sausages to use up so I took the skins off and cooked them off with the onion and pepper and minced them up. It was delicious and can easily be adapted to whatever you have in. Will be making this again for sure.
Journa says
Love how fuzz free this recipe is! Love that it's one pot! Thanks for sharing!
Luke Ratford says
This is exactly what we all needed in our house for this time of year, this soup was fantastic and the flavours were amazing :)
Rachna says
I love soups that are warm and comforting. All those delicious vegetables make it super healthy. I am going to try this out soon.
Dawn says
This soup is delicious and filling! I use a hot paprika to give it a spicy kick.