Easy Orzo, Leek, and Dill Soup

When you need a light but satisfying dinner that warms you from the inside out, this easy orzo, leek, and dill soup is ready in under 25 minutes. Fresh dill and bright lemon juice transform simple vegetables and orzo pasta into something that tastes like you put in way more effort than you actually did. The leeks add a subtle sweetness that’s more delicate than onions, while the orzo creates a filling, almost risotto-like texture without any cream.

This recipe serves two perfectly but doubles easily if you’re feeding more people or want leftovers for lunch. The combination of aromatic vegetables simmered in vegetable stock creates a flavorful base that’s enhanced by the fresh dill added at the end. It’s the kind of soup that feels nourishing and comforting without weighing you down, making it ideal for those nights when you want something wholesome but don’t have hours to spend cooking.

Why You’ll Love This Easy Orzo, Leek, and Dill Soup

This soup delivers maximum flavor with minimal ingredients and almost no hands-on time. You’ll spend about 6 minutes sweating the vegetables, then the soup basically cooks itself while the orzo simmers. The timing is forgiving enough that you can walk away and do other things while it bubbles on the stove.

The leeks are what make this soup special. They have a milder, sweeter flavor than regular onions and add an elegant touch to what’s otherwise a very simple recipe. Combined with the fresh dill at the end, the soup tastes bright and herbaceous rather than heavy. I appreciate how the orzo thickens the broth slightly as it cooks, creating a soup that’s substantial enough to be a meal on its own.

This works beautifully as a light dinner or as a starter before something heartier. The vegetable stock base keeps it plant-based and light, while the orzo adds enough starch to make it filling. You can easily customize the vegetables based on what you have in your fridge, and the dill-lemon finish adapts well to additions like spinach, peas, or even shredded chicken if you want to make it heartier.

Ingredients for Easy Orzo, Leek, and Dill Soup

I always use fresh leeks when I can find them because they add a depth of flavor that regular onions can’t match. Look for leeks with bright green tops and white bottoms that are firm without soft spots. The white and light green parts are what you’ll use, saving the dark green tops for making vegetable stock later.

The Base & Aromatics:

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 large leek (white and light green parts), diced or sliced into rings
• 1 carrot, diced
• 3 large garlic cloves, finely chopped

The Soup Body:

• 120g (approx. 3/4 cup) orzo pasta
• 1.5 liters (approx. 6 cups) vegetable stock
• 1 teaspoon dried thyme

The Bright Finish:

• 3-4 sprigs fresh dill, chopped
• Juice of 1/2 lemon
• Salt and black pepper, to taste

Garnish:

• A drizzle of extra virgin olive oil
• Extra fresh dill sprigs

Cleaning leeks properly is important because they tend to trap dirt and sand between their layers. I slice them first, then soak the rings in a bowl of cold water and swish them around. The grit falls to the bottom, and I lift the clean leeks out from the top. This saves time compared to trying to rinse whole leeks under running water.

Red onion adds a slightly sweeter, milder flavor than yellow onion, though either works fine. The carrot provides natural sweetness and a pop of color. Use good quality vegetable stock because it’s the foundation of the soup. I prefer homemade or low-sodium store-bought so I can control the salt level myself.

Fresh dill is essential for this recipe. Dried dill doesn’t have the same bright, anise-like flavor that makes this soup taste fresh and springlike. Choose dill with feathery green fronds that look vibrant, not wilted or yellowing. The lemon juice added at the end balances the earthiness of the vegetables and makes the whole soup taste brighter.

How to Make Easy Orzo, Leek, and Dill Soup

This soup comes together quickly with just a few straightforward steps. The key is properly sweating the vegetables first to develop their natural sweetness before adding the liquid.

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped red onion, sliced leek, diced carrot, and chopped garlic. Season with a generous pinch of salt and a few grinds of black pepper. The salt helps draw moisture out of the vegetables and speeds up the softening process.
2. Sweat the vegetables: Cook the vegetables for about 6 minutes, stirring occasionally to prevent sticking or browning. You want the vegetables to soften and release their moisture without taking on any color. The onion should become translucent, the leeks will wilt down, and the carrot will start to soften around the edges. This step builds the flavor foundation for the entire soup by allowing the vegetables to release their natural sugars.
3. Add stock and bring to a boil: Pour in the vegetable stock and add the dried thyme. Stir everything together and increase the heat to bring the mixture to a rolling boil. This should take about 3-4 minutes. The boiling temperature is important because it ensures the orzo cooks properly in the next step.
4. Cook the orzo: Once the stock is boiling, stir in the orzo pasta. Reduce the heat to maintain a steady bubble, not a violent boil. Let it cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot. The orzo is done when it’s tender with just a slight bite, and it should have puffed up noticeably. The pasta will release starch into the broth, thickening it slightly and creating a more substantial texture.
5. Finish with brightness: Once the orzo is cooked, remove the pot from the heat. Stir in the chopped fresh dill and the juice of half a lemon. Taste the soup and adjust the seasoning with more salt or pepper if needed. In my experience, adding the dill and lemon off the heat preserves their bright, fresh flavors rather than cooking them out.
6. Serve immediately: Ladle the soup into bowls while it’s hot. Garnish each bowl with a fresh sprig of dill and a light drizzle of extra virgin olive oil. The olive oil adds richness and a silky mouthfeel that makes the soup feel more luxurious.

The beauty of this recipe is its simplicity. There’s no need for complicated techniques or long simmering times. Everything happens quickly, and the fresh herbs added at the end make it taste vibrant and alive.

What to Serve with Easy Orzo, Leek, and Dill Soup

This light soup works well as a starter or a main course, depending on what you pair it with.

Crusty Sourdough Bread: A thick slice of toasted sourdough is perfect for dipping into the broth and soaking up all those flavors. The tangy sourdough complements the lemon and dill beautifully. Toast it until golden and rub with a cut garlic clove for extra flavor.

Greek Salad: A simple salad with cucumbers, tomatoes, olives, and feta adds freshness and protein. The briny olives and tangy feta echo Mediterranean flavors that work well with the dill.

Crispy Roasted Chickpeas: For extra protein and crunch, roasted chickpeas seasoned with paprika and garlic make an excellent topping. Sprinkle them directly into the soup for textural contrast.

Grilled Cheese Sandwich: A classic grilled cheese turns this soup into a comforting meal. The creamy, melted cheese contrasts nicely with the light, brothy soup.

Roasted Vegetables: Simple roasted broccoli, zucchini, or bell peppers add more vegetables and color to the plate. Keep the seasoning simple with just olive oil, salt, and pepper.

Avocado Toast: Creamy avocado on toasted bread provides healthy fats and makes the meal more substantial. Add a squeeze of lemon and some flaky salt for a simple but satisfying side.

Pro Tips & Variations

Clean leeks thoroughly: Leeks trap dirt between their layers, so proper cleaning is essential. Slice them first, then soak in cold water and swish around. Lift the clean pieces from the top, leaving the grit at the bottom of the bowl.

Don’t overcook the orzo: Check the orzo at the 10-minute mark to avoid overcooking. It should be tender but still have a slight bite. Remember that it will continue to absorb liquid as the soup sits, so slightly undercooked is better than mushy.

Add dill at the end: Fresh herbs lose their flavor when cooked too long. Stir the dill in after removing the pot from heat to preserve its bright, fresh taste.

Control the thickness: The orzo will absorb liquid as the soup sits. If it gets too thick, add more vegetable stock or water when reheating. Start with 1/4 cup and add more as needed.

Make it heartier: Add shredded rotisserie chicken, white beans, or chickpeas for extra protein. Stir them in with the orzo so they heat through.

Try different herbs: Fresh parsley or a combination of dill and parsley works well. Tarragon adds an anise-like flavor similar to dill. Avoid dried dill, which doesn’t provide the same fresh taste.

Add greens: Stir in baby spinach, kale, or Swiss chard during the last 2 minutes of cooking for extra nutrition. The greens will wilt quickly in the hot broth.

Use different pasta: Small pasta shapes like stelline, acini di pepe, or pearl couscous can replace orzo. Adjust the cooking time based on package directions.

Storage & Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so the soup will be much thicker the next day. This is normal and expected with pasta-based soups.

When reheating, add vegetable stock or water to thin the soup back to your preferred consistency. Start with 1/2 cup of liquid per serving and add more if needed. Heat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions, but add the liquid first and stir halfway through heating.

The fresh dill flavor will fade over time in the refrigerator. Consider adding a bit more fresh dill when reheating to brighten up the flavors again. A squeeze of fresh lemon juice also helps revive the soup’s brightness.

I don’t recommend freezing this soup because the orzo doesn’t freeze well. The pasta becomes mushy and breaks apart when thawed. If you want to make a larger batch for future meals, freeze the vegetable broth base without the orzo, then cook fresh pasta when you’re ready to serve.

For meal prep, you can prep all the vegetables ahead of time and store them in the refrigerator for 2-3 days. When you’re ready to cook, the actual cooking time is so quick that there’s not much benefit to making the entire soup ahead.

Common Questions

Can I use yellow onion instead of red? Yes, yellow onion works perfectly fine. Red onion is slightly sweeter and milder, but the difference is subtle in this soup. Use whichever you prefer or have on hand.

What if I can’t find fresh dill? Fresh dill is really what makes this soup special, but if you absolutely can’t find it, try fresh parsley instead. Avoid dried dill because it doesn’t have the same bright flavor.

Can I make this gluten-free? Use gluten-free orzo or substitute with rice, quinoa, or small gluten-free pasta shapes. The cooking time may vary slightly depending on what you use.

Why is my soup too salty? This usually happens when using store-bought stock that’s already well-seasoned. Use low-sodium vegetable stock and add salt to taste at the end. You can always add more salt, but you can’t take it out.

Can I add other vegetables? Absolutely. Peas, zucchini, celery, or fennel all work well in this soup. Just adjust the cooking time based on how long different vegetables need to become tender.

This easy orzo, leek, and dill soup proves that simple ingredients can create something special when treated right. The combination of sweet leeks, tender orzo, and bright dill makes a light but satisfying dinner that comes together faster than ordering takeout. Keep this recipe handy for those nights when you want something nourishing that doesn’t require much effort or time.