30 Minute Meals
One-Pot Vegetable Orzo Soup Recipe
Prep
10 minutes
Cook
35 minutes
Yield
4 -5
Have I mentioned lately how much I like soup? Because all I want to do is make this incredibly flavorful one-pot Vegetable Orzo Soup recipe. This healthy and easy to make recipe is perfect for warming up, all while helping you get the nutrients you need – all in one bowl. Perfect for these chilly days.
❤️ Why You’ll Love Vegetable Orzo Soup
- Healthy: This Vegetable Orzo Soup is filled with healthy, wholesome ingredients that are full of vitamins and minerals
- Hearty: There is nothing like a big hearty bowl of soup to get you through a chilly or rainy day
- Plant-Based: This soup is plant-based so it’s perfect for vegetarians and vegans
🍲 Ingredients
Durum Wheat Orzo – Orzo means “barley” in Italian because of it’s shape. It looks like rice or barley, but really it is a tiny pasta noodle. The shape of it holds well when making soups and stews which really makes this Vegetable Orzo Soup to make it more hearty.
Vegetable Stock Paste – This paste is used as a flavoring for soups, stews, curries, stir fry, and other recipes. It is a staple to have in your pantry during soup season!
👩🍳 How to Make Vegetable Orzo Soup
- Into a large pot, on medium-low heat, add your olive oil and let it heat up for around 30 seconds. Add your onions, and let them sweat out for around 5 minutes on low heat. Stir often to avoid burning. You can then add your garlic, dill, and salt and pepper. Give it a good stir, and let it sweat for another 2 minutes.
- Now add your vegetable stock paste, potatoes and zucchini. Stir till everything is well combined. Cook for 5 minutes on medium-high. You want to let them get a nice little golden colour.
- Once golden add your crushed tomatoes, tomato paste, and water to a pot and stir well. Bring soup to a boil and simmer on low for 10-12 minutes or until your potatoes are soft-ish.
- To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package.
- Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a dash of lemon and vegan sour cream!
🗒 Substitutions
- Vegetable Stock Paste: You can use a stock cube instead. 1 tablespoon of stock paste = 1 stock pot or cube
- Veggies: You can swap the veggies in this soup for whatever you wish. Things like carrots, and celery keep their form and work really well in soups
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in a container in the fridge for up to 5 days or freeze, once cooled, for up to 4 months.
🤔 Common Questions
Orzo is a little pasta noodle. Despite it’s shape looking a lot like a grain, it is in fact, pasta!
Absolutely! It’s a great meal to make up a big batch and freeze for easy, healthy meals. Let the pot of soup cool, add to airtight containers, then freeze for up to 4-5 months. Reheat in a pot when you’re ready-to-eat.
Vegetable Orzo Soup
Ingredients
- 4 tbsp olive oil
- 1 white onion cubed
- 3 cloves garlic crushed
- 1 tbsp dry dill
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 1/2 tbsp. vegetable stock paste
- 10 mini potatoes halved
- 1 large zucchini cubed
- 1 1/2 cups of crushed tomatoes
- 2 tsp tomato paste
- 8 cups of hot water
- 3/4 cup of fresh dill
- 1/2 cup of durum wheat orzo
- garnish with some lemon fresh dill and oregano
Instructions
- Into a large pot, on medium-low heat, add your olive oil and let it heat up for around 30 seconds. Add your onions, and let them sweat out for around 5 minutes on low heat. Stir often to avoid burning. You can then add your garlic, dill, and salt and pepper. Give it a good stir, and let it sweat for another 2 minutes.
- Now add your vegetable stock paste, potatoes and zucchini. Stir till everything is well combined. Cook for 5 minutes on medium-high. You want to let them get a nice little golden colour.
- Once golden add your crushed tomatoes, tomato paste, and water to a pot and stir well. Bring soup to a boil and simmer on low for 10-12 minutes or until your potatoes are soft-ish.
- To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package.
- Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a dash of lemon and vegan sour cream!
Notes
Again, another truly amazing recipe. The dill was the perfect addition and I actually found myself craving this recipe again, only a few days after we’d finished it.
I love this recipe so much! I am glad you did too!
Heavely- made for lunch! Served with cashew cream, lemon & fresh dill! What’s so special about Maria’s recipes is her brilliant use of real, nourishing food- the kind that’s passed on for generations!
Thank you so much, Michelle! This means so much to us!
Just made this for dinner subbing a orange bell pepper and corn for the zucchini, along with gluten free macaroni in exchange for the orzo and it was a hit! My 8 year old ate 3 bowls full. Super easy to adapt this to fit any veggies needing to be used up and whatever type of pasta you’ve got on hand.
Hey Genevieve, Thanks for the love! So happy you liked this recipe as much as we do!
I’ve been dreaming of an orzo soup and now ima make this no doubt!! Loves it
You’re going to love this soup babes, it’s so easy and delicious!
This soup is amazing! Perfect for cold winter days. Thank you
Thank you Elisa! It’s one of my favourites, so damn delicious!
This soup has become a staple in my household during fall/winter months. It’s perfect with warm bread on the side. It also gets thicker after a few days which my husband loves! So yummy and cozy!! 5/5!
I am so glad you loved this recipe! Thank you for the love!
Deliciousness in a bowl. That was my first orzo soup ever and I loved it! It was so easy to make (I remade it many times adding and changing some of the veggies to go with the fridge flow… spoiler alert, it’s always good). That recipe is so tasty and hearty and comforting. You can keep it for a few days and truth is the more times, it cooks the better if gets! :))
YESS!! Don’t you just love it when recipes taste better the next day?! Thanks so much for the love hun!