This Vegetable Orzo Soup is packed with fresh veggies, hearty chickpeas, and herbs. Ready in just 45 minutes and made in one pot, it’s perfect for chilly weather.
Orzo is a rice-shaped pasta commonly used in soups, salads, and side dishes.
The addition of orzo makes this soup more filling and satisfying.
And chickpeas are added for a boost of protein!
Along with orzo and chickpeas, it’s filled with vegetables like celery, carrots, onions, and kale, all simmered in a flavorful Italian-seasoned tomato broth.
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Ingredients
This vegan orzo soup is ridiculously comforting and filling.
Serve it with crackers or crusty bread and enjoy your cozy night in!
Orzo: Orzo is a type of pasta shaped like rice. It can be found in the pasta section of the grocery store.
Vegetables: Celery, onions, and carrots are sautéed until soft and starting to brown. Don't skip this as it adds a lot of flavor!
Crushed Tomatoes: If you want chunks of tomatoes, you can use diced tomatoes but I much prefer the flavor and texture of a can of crushed tomatoes. I recommend fire-roasted.
Vegetable Broth: I use better than Bouillon reduced sodium vegetable broth— I highly recommend low-sodium so you can adjust the salt yourself.
Chickpeas: Adds a boost of protein and makes this soup extra filling!
Seasoning: Italian seasonings, crushed red peppers, salt and black pepper are all you need.
See recipe card for quantities.
How to Make This Recipe
This vegan orzo soup is made in one pot and makes wonderful leftovers!
The full written recipe can be found in the recipe card below.
Step 1: Heat the olive oil in a deep pot over medium-high and add in the diced onion. Cook for about 7-8 minutes or until soft and starting to brown.
Step 2: Add in the celery, carrots, garlic, and diced potatoes, and cook for another 5 minutes.
Step 3: Stir in the crushed tomatoes, chickpeas, veggie broth, and seasonings. Cover and bring the soup to a gentle boil then cover and reduce to a simmer over medium-low heat for 10-15 minutes.
Step 4: Stir in the kale and orzo.
Step 5: Cook uncovered for an additional 7-10 minutes or until the orzo is cooked. Season with additional salt and pepper.
Step 6: Divide into serving bowls, top with parsley, and enjoy with bread or crackers!
Note: Orzo absorbs a lot of broth, so you have a couple of options when it comes to leftovers: either cook and store the orzo separately, or add a splash of water or broth before reheating.
Substitutions & Variations
This vegetable soup with orzo is the perfect clean-out-the-kitchen meal!
You can toss in any veggies and leftover herbs you have, and it will still turn out delicious and cozy!
Orzo: Any pasta will work— shells, elbow, rotini, etc. If you're gluten-free, you can use gluten-free pasta or Banza's chickpea rice.
Vegetables: Feel free to use what you have. I would say onion, carrots, and celery are essential but zucchini, green beans, or spinach would be great additions.
Vegetable Broth: I use better than Bouillon reduced sodium vegetable broth. But any vegetable broth on the market will do. If you use full-sodium, you will need to adjust salt.
Crushed Tomatoes: This is a tomato-based broth so it is an essential ingredient. I recommend crushed over diced to avoid big chunks of tomatoes. But both will work in this recipe.
Chickpeas: Use kidney beans or white beans.
Herbs: Have herbs going bad? Throw in parsley, basil, or cilantro add the end!
Serving Ideas
This orzo veggie soup is a cozy choice for a sick day or a simple dinner and tastes great on its own.
However, it’s even more delicious when served with croutons, a fresh baguette, or a side salad!
Serve with bread: Fresh baguette, air fryer croutons, toasted sourdough, garlic bread, garlic knots, or saltine crackers.
Serve with a salad: This soup goes great with a simple green salad with vegan bacon bits and Italian dressing. But this vegan caesar salad is my favorite!
Tips & Tricks
Sauté the onions until soft and starting to brown. This will develop a lot of flavor and shouldn't be skipped!
Season as you go. Salt at each step for the best results. Always taste throughout the cooking process to adjust seasoning and balance flavors for your preference.
Orzo tends to absorb a lot of broth, so you can either cook it separately and store it that way, or add a little water or broth before reheating.
I prefer adding a splash of water and pinch more of salt before reheating on the stovetop— it tastes just as delicious!
Storage
Store: Allow the soup to cool and store in an airtight container for up to 5 days.
Reheat: Heat over medium-low heat, stirring occasionally, until warmed through. Be careful not to bring it to a boil to avoid overcooking the noodles.
Freeze: You can freeze this soup but keep in mind that the orzo may change texture and become mushy. I suggest freezing the soup without the orzo.
Frequently Asked Questions
Yes, you can use white rice, but I personally prefer the texture of orzo. Any other pasta shape will work well, too!
That happens, just add a splash of water or vegetable broth and reheat on the stovetop. Good as new!
More Soup Recipes
Looking for other comforting soup recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegetable Orzo Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced
- 3 Celery Stalks sliced
- 2 large Carrots coined
- 3-5 Garlic Cloves
- 1 cup Diced Yukon Gold Potatoes
- 28 ounce can of Fire Roasted Crushed Tomatoes
- 15 ounce can of Chickpeas rinsed and drained
- 6 cups Low-Sodium Vegetable Broth
- 1 teaspoon Kosher Salt see note
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Black Pepper
- 1 cup Dry Orzo
- 2 cups Kale chopped
Instructions
- Heat the olive oil in a deep pot over medium-high and add in the diced onion and a pinch of salt. Cook for about 7-8 minutes or until soft and starting to brown.
- Add in the celery, carrots, garlic, and diced potatoes, and cook for another 5 minutes.
- Stir in the crushed tomatoes, chickpeas, vegetable broth, Italian seasoning, red pepper flakes, Kosher salt, and black pepper. If using regular sodium vegetable broth, add less salt.
- Cover and bring the soup to a gentle boil then reduce to a simmer over medium-low heat and cover for 10-15 minutes.
- Stir in the kale and orzo and cook uncovered for an additional 7-10 minutes or until the orzo is cooked.
- Season with additional salt and pepper and enjoy!
Notes
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Dan says
Hearty and delicious 🤌🏻