Hearty Orzo Vegetable Soup with Lemon and Herbs

Year-end meals get cozier with this hearty Orzo Vegetable Soup.

On a cold day, try this Italian-inspired, comforting soup. It’s meatless, simple to prepare in an Instant Pot, and full of flavor—one of our favorite go-to recipes for chilly evenings.

Orzo Vegetable Soup

This soup was born on a night when dinner plans were non-existent. A few vegetables in the fridge, some garlic, and three yellow-skinned potatoes inspired a warming pot of soup. A tucked-away box of orzo in the pantry and some stocked broth finished the picture.

Soup is one of the simplest meals to make, and using an Instant Pot speeds the process and deepens the flavors. I pulled almond milk, carrots, celery, cabbage, onion, garlic, potatoes, a can of cream of mushroom soup, vegetable stock, and a handful of oyster crackers from the cupboards and refrigerator.

Start on the Sauté setting with two tablespoons of extra-virgin olive oil. When the oil is hot, add the celery, onions, and cabbage with a pinch of sea salt and freshly cracked black pepper. Sauté briefly, then add ribbons of carrot, minced garlic, and quartered potatoes.

Stir in a can of cream of mushroom soup and the vegetable stock, season with Old Bay, sea salt, and black pepper, then add the orzo. Secure the lid and cook on the Soup/Chili high-pressure setting for about 12 minutes. When the pressure cycle finishes, quick-release, then stir in the orzo and simmer on sauté for another 6–8 minutes until the pasta is tender and the soup is warmed through.

What You Will Need:

Orzo Pasta: I used whole-wheat semolina orzo (risoni); it adds substance and body to the soup. For a gluten-free option, substitute long-grain rice or a wild rice blend.

Vegetable Stock: I keep to vegetable stock for a vegetarian base, but chicken or beef stock can be used if you prefer.

Hearty Vegetables: Cabbage, russet or Yukon potatoes, celery, and shaved carrots make a satisfying mix.

Seasoning: Sea salt, freshly cracked black pepper, Old Bay, and minced garlic form the simple flavor base. Adjust spices to your taste.

The Mushroom Sauce: A can of cream of mushroom soup, plus almond milk to keep the soup lighter. For richer texture, use heavy cream or whole milk. For a dairy-free creaminess, use almond milk with a bit of olive oil and coconut cream.

Cabbage Galore: Cabbage holds up well in winter soups. You can pan-fry it briefly in olive oil for caramelized edges before adding it to the pot. Substitutes include collard greens, baby spinach, kale, or Swiss chard.

Why You Need This Orzo Soup

This soup is perfect for lingering cold days when you need something warm and nourishing. A big steamy bowl melts away the chill and satisfies without heavy meat-based ingredients. If you like, add shredded or chopped cooked chicken or turkey for extra protein.

I lighten this version with almond milk, but root vegetables like sweet potatoes, turnips, parsnips, or fennel work beautifully if you want to change the vegetable profile. Swap cabbage for collards, kale, or spinach for a different texture and flavor.

Easy recipe for Orzo and Vegetable Soup made in the Instant Pot

Serves 6–8

Ingredients:

• 3 cups shredded cabbage
• 2 carrots, shaved
• 1 medium sweet onion, chopped
• 2 celery stalks, sliced thin
• 3 cloves garlic, minced
• 1 32-ounce carton organic vegetable broth
• 1 cup almond milk
• 1 can cream of mushroom soup
• 2 medium Yukon or russet potatoes, quartered
• 1 cup orzo pasta
• 1 tablespoon sea salt
• 1 tablespoon Old Bay seasoning
• Freshly cracked black pepper to taste (about 1–2 teaspoons)

Directions:

1. Remove the lid and select the Sauté function on the Instant Pot. Add 2 tablespoons extra-virgin olive oil.
2. When the oil is hot, add shredded cabbage and chopped onion. Stir occasionally until the onion is translucent.
3. Add minced garlic, sliced celery, and quartered potatoes. Stir for 30–60 seconds to combine.
4. Pour in the vegetable broth and almond milk. Stir in the cream of mushroom soup until blended.
5. Sprinkle in Old Bay, sea salt, and freshly cracked black pepper, then stir.
6. Secure and lock the lid. Select Soup/Chili and cook on high pressure for 12 minutes.
7. Quick-release the pressure and remove the lid carefully.
8. Stir in the orzo, then switch back to Sauté and simmer for 6–8 minutes until the pasta is tender.
9. Top with oyster crackers or shaved Parmesan if desired.
10. Serve hot.

Substitutions and Tips

Can I use a different type of milk? Yes — almond milk keeps the soup light, while whole milk or half-and-half makes it richer. Avoid sweetened plant milks that will alter the flavor.

Can I make this vegan? Yes. Use a vegan cream of mushroom soup and ensure the vegetable broth is plant-based.

Why add the orzo after pressure cooking? Orzo cooks quickly; adding it after pressure cooking prevents it from becoming mushy and absorbing too much broth, keeping the soup brothy and the pasta tender.

Can I substitute other pastas? Use small shapes like ditalini, small shells, or acini di pepe to get similar results.

Can I make this ahead? Yes, but orzo will absorb liquid over time. When reheating, add a splash of broth or almond milk to loosen the soup.

How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or use the Sauté function to preserve texture.

Can I freeze this soup? It’s best fresh. Potatoes and orzo can become grainy or mushy after freezing and thawing.

Hosting Tip

If serving guests, keep the soup warm on the Instant Pot Keep Warm setting and offer toppings like shaved Parmesan, oyster crackers, and fresh herbs for easy customization.

This Orzo Vegetable Soup comes together quickly and rewards you with comforting, layered flavors. It’s a reliable, crowd-pleasing recipe that’s easy to adapt to what you have on hand and the preferences at your table.