Why You’ll Love this Hearty Orzo Veggie Soup
Everyone needs that perfect go-to soup recipe for busy weeknights or chilly afternoons, and this Hearty Orzo Veggie Soup is about to become your new favorite.
I’m obsessed with how versatile it is—use beef stock for richness or chicken stock for something lighter.
The tiny orzo pasta adds such a satisfying texture, while the V8 juice creates depth without hours of simmering.
Can we talk about convenience? Everything goes in one pot.
Add leftover chicken or beef if you’re craving protein, or keep it vegetarian. Perfect for meal prep too, as the flavors get even better overnight.
What Ingredients are in Hearty Orzo Veggie Soup?
This soup is all about combining simple pantry staples with frozen vegetables for a satisfying meal that comes together without much fuss.
The beauty of this recipe lies in its flexibility—you can use either beef or chicken stock depending on what flavor profile you’re craving. The combination of V8 juice and canned tomatoes creates a rich, savory base that makes this soup taste like it’s been simmering all day, when in reality, it’s quite quick to prepare.
- 3 (14-ounce) cans beef stock or chicken stock
- 1 (64-ounce) bottle V8 vegetable juice
- 1 (14.5-ounce) can diced tomatoes with basil and garlic
- 1 (2.75-ounce) package onion soup mix
- 1 (20-ounce) bag frozen mixed vegetables
- 8 ounces uncooked orzo pasta
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder (not garlic salt)
- 2 cups leftover cooked beef or chicken (optional)
The ingredients list might seem long at first glance, but most of these items are things you probably already have in your pantry or freezer.
Don’t worry too much about the exact frozen vegetable mix—any combination works well in this soup. If you’re watching sodium intake, look for low-sodium versions of the stock and V8 juice, as the onion soup mix already contributes plenty of seasoning.
And while the meat is completely optional, it’s a great way to repurpose leftovers from yesterday’s dinner into today’s satisfying soup.
How to Make this Hearty Orzo Veggie Soup
Making this orzo veggie soup couldn’t be easier—it’s practically the definition of a “dump and go” recipe. Simply take your 3 (14-ounce) cans of beef or chicken stock, 1 (64-ounce) bottle of V8 vegetable juice, 1 (14.5-ounce) can of diced tomatoes with basil and garlic, and 1 (2.75-ounce) package of onion soup mix, and pour them all into a large soup pot or slow cooker.
No need for any fancy techniques or pre-cooking here. Add your 1 (20-ounce) bag of frozen mixed vegetables straight from the freezer—no thawing required. Toss in 8 ounces of uncooked orzo pasta along with the 1/2 teaspoon each of dried thyme, dried basil, and garlic powder to round out the flavors.
If you’re cooking on the stovetop, bring everything to a gentle simmer and let it bubble away until the orzo is tender and the vegetables are cooked through. This usually takes about 20-25 minutes, but you’ll want to stir occasionally to make sure the orzo doesn’t stick to the bottom of the pot.
For those who prefer the hands-off approach of a slow cooker, simply cover and set it on low for 5-7 hours. The soup develops such wonderful depth of flavor as it cooks, and your kitchen will smell amazing.
If you’re adding the optional 2 cups of leftover cooked beef or chicken, you can stir it in during the last 30 minutes of cooking just to heat it through. When everything’s ready, ladle the steaming soup into bowls and serve with some crusty bread or a simple side salad for a complete meal that warms you from the inside out.
Hearty Orzo Veggie Soup Substitutions and Variations
While the classic version of this orzo veggie soup is already delicious, you can easily customize it to suit your dietary needs or what’s available in your pantry.
For a vegetarian option, swap the beef or chicken stock for vegetable broth. Not a fan of V8? Regular tomato juice works fine, or try carrot juice for a sweeter twist.
Don’t have orzo? Any small pasta like ditalini or stelline will do the trick. I’ve even used rice when my pasta drawer was bare.
And those frozen veggies? Feel free to use whatever blend you prefer—I’m partial to the Mediterranean mix with zucchini and bell peppers.
What to Serve with Hearty Orzo Veggie Soup
Although this hearty orzo veggie soup is a meal in itself, pairing it with the right side dishes elevates your dining experience from simple to spectacular.
I love serving a crusty artisan bread for dipping—sourdough or French baguette are my go-to choices. The way they soak up that rich broth, divine.
A simple green salad with vinaigrette adds freshness that balances the soup’s heartiness.
Think arugula with lemon dressing or mixed greens with cranberries and walnuts.
For special occasions?
Try garlic cheese toast or homemade croutons sprinkled on top. Sometimes I’ll even make grilled cheese sandwiches for dunking. Perfect soup companions.
Final Thoughts
After spending countless evenings perfecting this orzo veggie soup recipe, I’m convinced it’s one of the most versatile comfort foods in my cooking arsenal. It’s become my go-to for busy weeknights, potlucks, and those days when someone’s feeling under the weather.
What I love most is how forgiving this soup is. No V8? Use tomato juice. Only have frozen peas instead of mixed veggies? Throw ’em in.
The orzo creates this wonderful texture that’s somehow both substantial and delicate. Trust me, you’ll find yourself making this again and again, each pot slightly different, but always satisfying.
