Easy Orzo, Leek and Dill Soup

I used to think soup was just something that came from a can until I started making it from scratch. My mom wasn’t much of a soup maker, so I grew up on the Campbell’s stuff. But once I discovered how easy it is to throw together a pot of homemade soup, I was hooked.

This orzo, leek and dill soup is one of those recipes that sounds fancy but is actually pretty simple. The leeks give it a mild onion flavor without being too strong, and the dill adds a fresh taste that makes the whole bowl feel light. Plus, orzo is just fun to eat—it’s like rice and pasta had a baby.

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What Kind of Orzo Should I Use?

Any standard orzo pasta will work perfectly for this soup, whether you go with regular wheat orzo or a whole grain variety. You can find orzo in most grocery stores in the pasta aisle – it’s those small, rice-shaped pieces that cook up nice and tender. If you’re gluten-free, there are some good alternatives made from rice or corn that will give you a similar texture. Just keep in mind that different brands might have slightly different cooking times, so keep an eye on your soup as it simmers and taste-test the orzo to make sure it’s cooked to your liking before serving.

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Options for Substitutions

This comforting soup is quite forgiving when it comes to swaps and substitutions:

• Orzo pasta: If you can’t find orzo, small pasta shapes like ditalini, small shells, or even broken spaghetti work great. Rice or pearl barley are also good options, though they’ll need a bit more cooking time.
• Leek: No leeks? Use an extra onion or try green onions (scallions) for a milder flavor. You can also substitute with shallots if you have them on hand.
• Fresh dill: Fresh parsley or chives make good substitutes, or use about 1 teaspoon of dried dill instead. Add dried herbs earlier in the cooking process for better flavor development.
• Vegetable stock: Chicken stock works perfectly if that’s what you have. You can also make your own quick stock by simmering vegetable scraps with water and seasoning.
• Red onion: Yellow or white onions work just as well – the soup will taste practically the same with any variety you choose.
• Lemon juice: White wine vinegar or apple cider vinegar can provide that bright, acidic finish if you’re out of lemons. Start with just a splash and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo soup is adding the pasta too early, which leads to mushy, overcooked orzo that breaks apart – instead, add the orzo during the last 10-12 minutes of cooking time so it stays perfectly al dente.

Another common error is not properly cleaning your leeks, as dirt and sand can hide between the layers and ruin your soup’s texture, so make sure to slice them lengthwise and rinse thoroughly under cold water before dicing.

Don’t add the fresh dill and lemon juice until the very end of cooking, as heat will cause the dill to lose its bright flavor and the lemon to become bitter – stir them in just before serving for the freshest taste.

Finally, taste and adjust your seasoning after adding the lemon juice, since the acidity can change how the salt and pepper come through in the final dish.

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What to Serve With Orzo, Leek and Dill Soup?

This light and herby soup pairs beautifully with some crusty bread or warm pita for dipping into all that flavorful broth. I love serving it alongside a simple Greek salad with cucumbers, tomatoes, and feta cheese since the fresh dill in the soup complements those Mediterranean flavors perfectly. For a heartier meal, try adding some grilled chicken or chickpeas right into the soup, or serve it with a slice of focaccia bread drizzled with olive oil. The lemony, herb-forward taste also goes great with roasted vegetables like zucchini or bell peppers on the side.

Storage Instructions

Store: This orzo soup keeps really well in the fridge for up to 4 days in an airtight container. The orzo will absorb some of the broth as it sits, so you might want to add a splash of extra vegetable stock when you reheat it. The flavors actually get even better after a day or two!

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the orzo texture might change a bit once thawed. I like to freeze it in individual portions using freezer-safe containers or bags – just make sure to leave some room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, just add a bit more vegetable stock or water until you get the consistency you like. Give it a fresh squeeze of lemon and maybe a drizzle of olive oil before serving to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 15-18 g
• Fat: 18-22 g
• Carbohydrates: 110-125 g

Ingredients

For the soup:

• 1 tbsp olive oil
• 1 red onion
• 3 large garlic cloves
• 1 carrot, diced
• 1 leek, diced (include green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced

For serving:

• Extra virgin olive oil, for drizzling
• Additional fresh dill sprigs

Step 1: Prepare and Sweat the Vegetables

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 carrot, diced
• 1 leek, diced (include green parts)
• salt and pepper, to taste

Finely chop the red onion and garlic cloves.

Dice the carrot and leek, including the green parts of the leek.

Add all the chopped vegetables to a large pot with a tablespoon of olive oil, then season with salt and pepper.

Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they begin to soften and become fragrant.

Step 2: Prepare the Vegetable Broth

• 6 1/3 cups vegetable broth (made from cube and boiling water)

While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth.

Whisk the mixture until the cube is fully dissolved, then set aside until needed.

Step 3: Cook the Orzo with Herbs

• 4.25 cups orzo pasta (120 g)
• sweated vegetables from Step 1
• 6 1/3 cups vegetable broth (from Step 2)
• 1 tsp dried thyme

Add the orzo pasta to the pot with the softened vegetables.

Pour in the prepared hot vegetable broth, then sprinkle in the dried thyme.

Bring the mixture to a gentle boil, then reduce to a simmer and let it bubble away for about 12 minutes, stirring occasionally so the orzo doesn’t stick.

I like to give it an extra stir in the middle to ensure even cooking.

Step 4: Season and Finish the Soup

• salt and pepper, to taste
• 1/2 lemon, juiced
• 3 to 4 fresh dill sprigs

Taste the soup and adjust the seasoning by adding more salt and pepper as needed.

Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on your preference.

Taste test again and adjust if necessary.

For a brighter flavor, I like to add an extra splash of lemon just before serving.

Step 5: Serve with Garnishes

• extra virgin olive oil, for drizzling
• additional fresh dill sprigs

Ladle the soup into bowls.

Drizzle a little extra virgin olive oil over each serving and top with an additional sprig of fresh dill for garnish.

Serve hot and enjoy!

Easy Orzo, Leek and Dill Soup

Delicious Easy Orzo, Leek and Dill Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 750 kcal

Ingredients

  

For the soup:

• 1 tbsp olive oil
• 1 red onion
• 3 large garlic cloves
• 1 carrot, diced
• 1 leek, diced (include green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• salt and pepper, to taste
• 1/2 lemon, juiced

For serving:

• extra virgin olive oil, for drizzling
• additional fresh dill sprigs

Instructions

 

• Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts of the leek. Add all the chopped vegetables to a large pot with a tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they begin to soften and become fragrant.
• While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk the mixture until the cube is fully dissolved, then set aside until needed.
• Add the orzo pasta to the pot with the softened vegetables. Pour in the prepared hot vegetable broth, then sprinkle in the dried thyme. Bring the mixture to a gentle boil, then reduce to a simmer and let it bubble away for about 12 minutes, stirring occasionally so the orzo doesn't stick. I like to give it an extra stir in the middle to ensure even cooking.
• Taste the soup and adjust the seasoning by adding more salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on your preference. Taste test again and adjust if necessary. For a brighter flavor, I like to add an extra splash of lemon just before serving.
• Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and top with an additional sprig of fresh dill for garnish. Serve hot and enjoy!