This soup is light, bright, and made with pantry-friendly ingredients you likely already have.
It tastes fresh and soothing soft orzo, sweet leeks, tender carrots and celery, and a lively hit of dill. The texture is gently brothy with little pasta pearls that make each spoonful satisfying without being heavy. It’s special because the leeks and dill pair like old friends: mild, aromatic, and comforting.
Top reasons to make this:
- Quick to pull together on a weeknight.
- Uses simple, everyday ingredients.
- Great for lunchboxes, weeknight dinners, or light meal prep.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy schedules.
- Made with pantry staples and fresh herbs.
- Gentle, family-friendly flavors that kids usually like.
- Light, low-fat, and naturally plant-based.
Ingredients of Irresistible Orzo, Leek, and Dill Soup
- 1 cup orzo pasta
- 2 leeks, white and light green parts only, sliced and rinsed
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup fresh dill, chopped
- Salt and pepper to taste
Step-by-Step Instructions of Irresistible Orzo, Leek, and Dill Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the sliced leeks, carrots, and celery until the leeks are soft and the carrots begin to tenderize, about 6–8 minutes.
- Add the vegetable broth and bring the pot to a gentle boil.
- Stir in the orzo and reduce heat to a simmer; cook until the orzo is tender, about 8–10 minutes.
- Remove from heat and stir in most of the chopped dill, reserving a little for garnish.
- Taste and season with salt and pepper. Let the soup sit for a minute so flavors meld.
- Serve hot, garnished with the remaining dill.
Tips for Success
- Rinse leeks well: grit hides between layers rinse slices in a bowl of water or under running water.
- Don’t overcook the orzo: it will keep softening in the hot broth after you turn off the heat.
- Use fresh dill last: it brightens the soup best when added at the end.
- Adjust broth amount if you like a thicker or thinner broth add a splash of water or extra broth as needed.
Substitutions & Variations of Irresistible Orzo, Leek, and Dill Soup
To Make It Vegan/Gluten-Free:
- Vegan: This recipe is already vegan when you use vegetable broth.
- Gluten-Free: Swap orzo for gluten-free orzo, small rice-shaped pasta, or use short-grain rice.
Variations:
- Add white beans (cannellini) for extra protein and heartiness.
- Stir in a squeeze of lemon at the end for a brighter finish.
- For a creamier version, stir in a splash of dairy or non-dairy cream just before serving.
If you want a cozy, cheesy side for picky eaters, try pairing this with French Onion Soup Mac and Cheese the contrast is fun and very comforting.
Storage Instructions of Irresistible Orzo, Leek, and Dill Soup
- Refrigerator: Store in an airtight container for up to 4–5 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze without the orzo for best texture; freeze the broth and vegetables for up to 3 months. When ready to eat, thaw and cook fresh orzo into the reheated soup.
- Make-Ahead: Chop the leeks, carrots, and celery a day ahead and store them in the fridge. You can also make the whole soup but undercook the orzo slightly if you plan to reheat later.
Frequently Asked Questions (FAQ) of Irresistible Orzo, Leek, and Dill Soup
Can I use onions instead of leeks?
Yes. Use one medium onion, diced. Leeks are milder, so onions will give a stronger flavor.
How do I stop the orzo from getting mushy when reheating?
Undercook the orzo by 1–2 minutes when making the soup if you plan to reheat, or store the soup without orzo and cook it fresh when serving.
Can I make this in a slow cooker?
Yes. Sauté the leeks and veggies first, then add to the slow cooker with broth and orzo. Cook on low 2–3 hours or until orzo is tender check often so the orzo doesn’t overcook.
Final Thoughts
Irresistible Orzo, Leek, and Dill Soup is an easy, fresh-tasting bowl that fits busy nights and calm weekend lunches alike. The gentle flavors, quick cook time, and simple ingredients make it a go-to recipe when you want something nourishing without fuss. Try it, then come back and leave a comment and a star rating to tell me how it turned out I love hearing kitchen wins and tweaks from readers.
Print
Irresistible Orzo, Leek, and Dill Soup
A cozy, light soup made with orzo, fresh leeks, tender carrots and celery, and vibrant dill, perfect for weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 leeks, white and light green parts only, sliced and rinsed
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the sliced leeks, carrots, and celery until the leeks are soft and the carrots begin to tenderize, about 6–8 minutes.
- Add the vegetable broth and bring the pot to a gentle boil.
- Stir in the orzo and reduce heat to a simmer; cook until the orzo is tender, about 8–10 minutes.
- Remove from heat and stir in most of the chopped dill, reserving a little for garnish.
- Taste and season with salt and pepper. Let the soup sit for a minute so flavors meld.
- Serve hot, garnished with the remaining dill.
Notes
Rinse leeks well to remove grit and don’t overcook the orzo to maintain texture. Adjust broth amount based on desired thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan