One-Pot Orzo Vegetable Soup

This Orzo Vegetable Soup is a quick and easy one-pot wonder and a delicious way to warm up on a cold day!

One-Pot Orzo Vegetable Soup Recipe

Once upon a time I used to think orzo was just “pastified” rice and didn’t see the point.

I clearly had the dumb.

These days I am all about the orzo!

It’s small enough to load up a spoonful with pasta goodness (with no worry of getting slapped in the face with an extra long noodle or having oversized pasta push all the other ingredients off the dang spoon) but just big enough to hold it’s own in soups, salads, and pasta dishes aplenty.

It also makes the most baller adult mac and cheese of my life.

Orzo may actually have taken over as my favorite pasta shape come to think of it. I love it so!

One-Pot Orzo Vegetable Soup Recipe

One-Pot Orzo Vegetable Soup

This scrumptious soup is a small-batch version of Ali’s Italian Orzo Spinach Soup on Gimme Some Oven that I tweaked based on the ingredients I had handy! The original recipe makes a LOT of soup but with Paul spending more and more time in Texas lately I don’t quite need a boatload of soup to slurp by myself.

Three or four bowls to reheat for lunches and dinners throughout the week are perfect, and pairs great with cold sandwiches, melty grilled cheese, and even leftover chicken which makes a marvelous mix in!

I’ve also started doing this thing where I pair a cup hearty veggie soup with a loaded baked potato on the side and it’s pretty much the dinner of my dreams lately! DELICIOUS!

Ready for the recipe? Let’s do this!

One-Pot Orzo Vegetable Soup Recipe
4.96 from 22 votes

One-Pot Orzo Vegetable Soup

This Orzo Vegetable Soup is a quick and easy one-pot wonder and a delicious way to warm up on a cold day!

Course Soup
Cuisine American, Italian
Keyword Orzo Vegetable Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 159 kcal
Author Jenn Laughlin – Peas and Crayons


  • 1 TBSP olive oil, avocado oil, or butter
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic peeled and minced
  • 3 cups vegetable stock or chicken stock
  • 1 cup canned diced or crushed tomatoes
  • 1/2-3/4 cup orzo pasta
  • 1/4 tsp dried thyme
  • 1/8 tsp dried oregano
  • 1/8 tsp dried rosemary
  • 2 cups fresh spinach
  • salt and black pepper to taste

TASTY TOPPINGS: choose your favorites


  1. Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.

  2. Add onion and sauté until tender, approx. 4-5 minutes.

  3. Add carrots, celery and garlic and sauté for an additional 3-4 minutes.

  4. Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.

  5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.

  6. Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it’s hot!

Recipe Notes

Recipe adapted from Gimme Some Oven. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Vegetarian? Be sure to use vegetable stock and you’re good to go!

T-Rex? You can absolute add some browned Italian sausage (sliced or crumbled) or shredded rotisserie chicken to this soup!

Nutrition Facts
One-Pot Orzo Vegetable Soup
Amount Per Serving
Calories 159 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Potassium 445mg13%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 7g8%
Protein 5g10%
Vitamin A 4642IU93%
Vitamin C 15mg18%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Orzo Vegetable Soup

If you get a chance to try this one-pot orzo vegetable soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

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Recipe Rating


  • Carolyn

    In the Instructions, Step 4 says to bring the soup to a simmer. Then Step 5 says to reduce the heat and simmer for 10 minutes. Isn’t the soup already simmering before the heat is reduced? OR perhaps are we to bring the soup to a boil in step 4?

  • Sarah

    5 stars
    Made this for dinner tonight- it’s so so good! Next time I’ll add the roasted chickpeas! YUM!

  • Vicki

    5 stars
    Very easy and super yummy. I used 4 cups of chicken broth and added some shredded chicken that needed used up. Delicious and perfect for a snowy weeknight.

  • Colleen D.

    5 stars
    Delicious and so easy to make

  • Jen

    5 stars
    This recipe is a win-win! I had extra fresh veggies that I needed to use as well as chicken tenders that I needed to cook. I added them and the soup and it was delicious!! I am happy that I can freeze the leftovers for meal prep!

  • Jessi doshier

    5 stars
    SOO delicious! I made it exactly as written and topped with the roasted chickpeas! Can’t wait to make this again, it was both filling and satisfying. Thank you 🙂

  • Heather H.

    5 stars
    This was easy and delicious. This will be my veggie soup base recipe from now on. I added a full quart of stock, 1.5 c. of crushed tomatoes, doubled the herb amounts because I had these varieties fresh in my garden thanks to warmer than normal winter weather, plus half a zucchini, diced. What a great way to clean out the veggie drawer in the fridge!

    • I’m so thrilled you enjoyed it, Heather! Love the extras you added and totally agree – such a great way to clean out the crisper! xoxo

  • Lisa muir

    5 stars
    Family favorite! Thanks for sharing! I use brown rice on side instead of orzo and still delicious with the roasted chickpeas. The lemon zest on chickpeas is worth the extra work and no cheese needed.

  • Ruchi Saran

    5 stars
    I make it exactly as the recipe and I love it. Usually, I’m done cutting and cooking in 20 minutes. So it’s quick, healthy and yummy!

  • Julie

    How can I do this in a crockpot!? Thanks for this great recipe!

    • Hi Julie! You’ll lose a wee bit of flavor by not sautéing the veggies first but that can be made up by with spices and such, just add any extra seasoning or extras to taste. It’ll be much like the regular crockpot soups where you toss everything in except for the pasta and spinach then cook it 3-4 hours on high or 6-8 hours on low, adding the orzo towards the end for several minutes until al dente, then toss in the spinach to wilt and dive on in! xoxo

  • Wildflower

    4 stars
    Not bad! I used my own made veggie stock, elbow macaroni, half cup tri-color beans and fresh chopped tomatoes! A little bit more herbs and red pepper flakes! Simple and delicious!

    • Sounds like you made some fun changes!

  • Colleen

    5 stars
    So easy

    • RIGHT!? I love how I can just throw this soup together and have a delicious dinner ready to go! xo

  • Cat

    5 stars
    Thank you for posting this recipe! While I had to make several substitutions because of allergies, it turned out really well. The biggest changes were that I subbed the carrots and celery for turnip and zucchini but it was still super tasty!

    • So glad it was a hit, Cat! Thank you!!

  • Alicia

    5 stars
    This soup was so incredibly satisfying. I added one chopped zucchini, basil and rosemary from my garden and a can of kidney beans. Even my 3 year old gobbled it up. Thank you!

    • I’m so glad y’all enjoyed the soup! Zucchini and kidney beans sound like perfect mix-ins! xoxo

  • Janet Bradley

    5 stars
    As written sounds amazing, but I am thinking about adding some cooked Italian sausage to this. Do you think that would be ok???

    • Hi Janet! I think it would be an excellent pairing! xo

  • Laura

    Hi I was wondering if you recommended diced or crushed tomatoes? Is there one you prefer over the other for this recipe? Thanks.

    • Hi Laura! Crushed is always my go-to when want to add a little extra thickness to soups (which I just adore!) but both are just wonderful here. I usually always reach for crushed first though, when I have it.

  • Larry Keesey

    Hi Jen. I’ve looked at a number of Orzo Soup recipes and this one looks best! I plan to make a large batch and share with friends and family. My question: I’m using diced tomatoes and would like to know; do I use the liquid in the can as well? Thanks.

    • Thank you Larry! I’m so honored you chose my recipe to try! For canned diced tomatoes you will use the liquid as well as the tomatoes. It all adds to the flavor of the broth. xo

  • Cece

    How long should I cook this in a Instant Pot for?

    • Hi Cece! I’d have to test it to know for sure as the Instant Pot is quite finicky with timing.

  • Stacey B

    5 stars
    This is a delightful soup and sooooo easy to make. I had it for lunch today and packed the rest for lunch this week. Ooh and all the veggies make me feel so healthy! ???

  • Tracey hales

    The list of ingredients says roasted garbanzo beans but in recipe there is no mention of them in the steps ????

  • Marie-Christine

    5 stars
    Can I double the recipe and freeze half of it?

    • Absolutely! The orzo/pasta likes to drink up the soup so, for the best freezer-friendly results, you can actually make the veggie soup on it’s own and then add the orzo when reheating. Planning on doing a big meal prep batch this way now that the temps are dropping!

      • Marie-Christine

        Thank you Jenn! ?

  • Arlene Zito

    5 stars
    very filling and so easy to make. One pot makes it even better❤️.

  • 5 stars
    I didn’t have the rosemary and I added a bit of smoked paprika but, otherwise, I made it exactly as you wrote out. It was really good. I’ve never cooked anything with orzo before, but my husband remembers his family making it back in Italy, so it took him back a bit.

  • Karen McCarthy

    We enjoyed this soup today! I didn’t have spinach in the kitchen so I added fresh green beans and some frozen peas from the freezer at the same time you added the stock, tomatoes, etc.
    My mom and mother-in-law will love it when I bring them some of this wholesome soup to share

  • Maata

    5 stars
    Had to double this cos we love leftovers for lunch at work. Omg soo easy and tasty…this will definitely be done regularly!!

    • Yay! So excited it’s making a repeat appearance- thanks Maata!

  • 5 stars
    This looks so tasty and comforting!

  • Sasha

    5 stars
    Yummy! I made this tonight. Our family has been fighting off a nasty cold. I used bone broth and extra garlic. Also added some frozen peas, because I love peas. It was delicious and made us all feel better. Thanks for the awesome and easy recipe!

    • Hope y’all are feeling better, Sasha! So glad the soup was a hit and love the addition of peas – they’re a favorite here as well!

  • 5 stars
    love this soup and all of its ingredients, thank you, one pot too is absolutely perfect!

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