Orzo Vegetable Soup

Year-end eating just got a whole lot better with our hearty Orzo Vegetable Soup.

On a cold day, try this Italian-inspired, deliciously comforting soup; it’s one of our favorites, 100% certified meatless, and so easy to make in an Instant Pot. 

Orzo Vegetable Soup

This soup came to me one night when I had no idea what I was going to make for dinner. I looked in the fridge and found some veggies I needed to use, grabbed a few cloves of garlic, and lo and behold, three yellow-skinned potatoes had their eyes on me something fierce.

I also discovered a box of orzo pasta tucked into the back of the pantry. I always have stock on hand (vegetable, chicken, and beef), so I thought, why not make soup?

In my opinion, soup is one of the easiest meals to make, and having an Instant Pot to prepare it in is even better.

Out of the fridge, I grabbed almond milk, a couple of carrots, two stalks of celery, and half a head of cabbage. 

From the bottom of the pantry, I nabbed an onion, garlic, and yellow-skinned potatoes. I stood up and grabbed a can of cream of mushroom soup, vegetable stock, and some oyster crackers.

The only seasonings I needed were sea salt, freshly cracked black peppercorns, and Old Bay. 

I selected the Sauté function and added 2 tablespoons of extra-virgin olive oil. After the oil was hot, I added the celery, onions, and cabbage, tossed in a pinch of sea salt and freshly cracked black peppercorns.

I cooked this mixture for two minutes, then added the ribbons of carrots, garlic, and potatoes.

Next, I added a single can of cream of mushroom soup and vegetable stock, sea salt, freshly cracked black peppercorns, Old Bay seasoning, and the orzo pasta.

I gave the mixture a few stirs, then locked and secured the lid of the Instant Pot and selected the Soup/Chili setting on high for 10 minutes. 

What You Will Need:

Orzo Pasta: I used 100% wheat semolina flour Orzo pasta (also known as risoni pasta), and it works so well in this recipe; it lends heartiness to this already filling soup. However, if you want to make it gluten-free, go right ahead and use long-grain rice or a wild rice blend. 

Vegetable Stock: Keeping with the veggie theme, I used vegetable stock, but feel free to use chicken or beef stock. 

Hearty Vegetables: Use a mix of cabbage, russet potatoes, celery, and ribbons of carrots.

Seasoning: I used sea salt, freshly cracked black peppercorns, Old Bay, and minced garlic. But feel free to add whatever seasoning you like. 

The Mushroom Sauce: For this sauce, I used cream of mushroom soup, heavy cream, and whole milk. If you prefer a dairy-free option, try this gluten-free option or this one, with 2/3 cup almond milk, 1/3 cup quality extra virgin olive oil, and one cup of coconut cream. 

Cabbage Galore: I love using cabbage in winter soups. Try pan-frying the cabbage first with good olive oil, then season with sea salt, Kosher salt, and lots of freshly cracked black peppercorns. Getting those charred caramelized bits is always useful, as well. Alternatives include collard greens, baby spinach, red Russian or Tuscan kale, or Swiss chard.  

Why You Need This Orzo Soup

This here is the soup you’ll need for those days when the chill in the air lingers and seeps into your bones.

Just ladle up a big, steamy bowl of this soul-soothing lusciousness, and you’ll start to thaw out in no time. Yes, this is a veggie soup, but feel free to add shredded or chopped chicken or turkey.

Instead of using heavy cream, I lightened this soup recipe with a cup of almond milk. Although I used some root vegetables, you good just as easily add chunks of sweet potatoes, fennel, turnips, or parsnips!

You have lots of options. You can also substitute the cabbage for collard greens, kale, or baby spinach. 

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

serve 6-8 

Ingredients:

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

Directions:

1. Remove the lid, select the Saute function on the Instant Pot, and add 2 tablespoons of extra virgin olive oil.
2. When the olive oil is hot, add the shredded cabbage and chopped onions, and occasionally stir until the onions are opaque. 
3. Then add the minced garlic, sliced celery, and quartered Yukon or russet potatoes, and continue stirring for 30-60 seconds.
4. Pour in the vegetable stock and almond milk. Stir in the can of cream of mushroom soup.
5. Sprinkle in the Old Bay Seasoning, sea salt, and freshly cracked black peppercorns, then stir the mixture. 
6. Secure the lid and lock it into place. Select the Soup/Chili function and cook on high pressure for 12 minutes.
7. Vent the Instant Pot (quick release) and remove the lid. 
8. Stir in the Orzo Pasta, then switch back to saute and simmer for 6-8 minutes, until tender.
9. Top the Vegetable & Orzo Soup with oyster crackers or shaved parmesan cheese.
10. Serve. 

Can I Use a Different Type of Milk?

Yes. Almond milk keeps this soup lighter, but you can substitute whole milk, half-and-half, or oat milk.

Avoid sweetened plant milks; they’ll throw off the flavor. This flexibility helps you feel confident in tailoring the soup to your preferences or dietary needs.

Can I Make This Soup Vegan?

Use a vegan cream of mushroom soup and double-check that your vegetable broth is plant-based.

Why Is The Orzo Added After Pressure Cooking?

Orzo cooks very quickly. Adding it after pressure cooking prevents it from becoming mushy and soaking up all the broth.

This step keeps the soup brothy and the pasta tender.

Can I Use Another Pasta Instead of Orzo?

Yes, but stick with small pasta shapes, such as ditalini, small shells, or acini di pepe.

Choosing the right shape ensures proper cooking times and texture.

Can I Make This Soup Ahead Of Time?

Yes, but keep in mind the orzo will continue to absorb liquid as it sits.

When reheating, add a splash of vegetable broth or almond milk to loosen it up.

Preparing the soup ahead can make mealtime more relaxed and enjoyable.

How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or using the sauté function on the Instant Pot to preserve texture and flavor.

Can I Freeze This Soup?

It’s best enjoyed fresh. The orzo and potatoes don’t freeze well and may become grainy or mushy after thawing.

Here’s a quick hosting tip if you plan to serve this Orzo Vegetable Soup:

Serving this soup for guests? Keep it warm on the Instant Pot “Keep Warm” setting and set out toppings like shaved Parmesan, oyster crackers, and fresh herbs so everyone can customize their bowl.

Cozy food, zero extra effort.

You got the recipe, so let’s you and me throw this soup together in no time flat.

I’ll bet you a King’s ransom you and yours will love this Vegetable & Orzo Soup, and it may just become a family favorite.

Our family loves it, and I am sure yours will too! 

Love soup? You should try these soup recipes made in the Instant Pot:

Homemade Creamy Cabbage Soup 

Loaded Taco Soup

Creamy Tomato + Chickpea Soup

French Onion Soup

Creamy Spinach Salmon Soup

Orzo Vegetable Soup

No ratings yet

Print Pin Rate

Course: Crockpot - Instant Pot Recipes, Soup

Cuisine: American

Servings: 4

Cook ModePrevent your screen from going to sleep

Ingredients

 

1x2x3x4x5x

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

Instructions

• Remove the lid, select the Saute function on the Instant Pot, and add 2 tablespoons of extra virgin olive oil.
• When the olive oil is hot, add the shredded cabbage and chopped onions, and occasionally stir until the onions are opaque.
• Then add the minced garlic, sliced celery, and quartered Yukon or russet potatoes and continue to stir for 30-60 seconds.
• Pour in the vegetable stock and almond milk. Stir in the can of cream of mushroom soup.
• Sprinkle in the Old Bay Seasoning, sea salt and freshly cracked black peppercorns, then stir the mixture.
• Secure the lid and lock it into place. Select the Soup/Chili function and cook on high pressure for 12 minutes.
• Vent the Instant Pot (quick release) and remove the lid.
• Stir in the Orzo Pasta and switch back to saute and simmer for 6-8 minutes until tender.
• Top the Vegetable & Orzo Soup with oyster crackers or shaved parmesan cheese.
• Serve.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!