Easy Orzo, Leek and Dill Soup (Light, Cozy & Ready in 40 Minutes)

Nothing beats a bowl of this Easy Orzo, Leek and Dill Soup on a chilly evening. It’s light, fresh, and perfectly comforting without being heavy. With tender pasta, sweet leeks, and a bright hint of lemon, this soup is a simple way to bring a bit of warmth and sunshine to your table.

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

This easy orzo, leek and dill soup is the kind of cozy meal that feels both nourishing and uplifting. It’s ready in under 40 minutes, making it perfect for weeknights when you need something quick and satisfying. The mild sweetness of leeks pairs beautifully with fresh dill and lemon for a bright, aromatic finish. Plus, orzo cooks fast, soaking up the flavors of the vegetable broth. Whether you’re vegetarian or just looking for something lighter, this soup delivers comfort without the heaviness of cream-based recipes. Even beginner cooks will love how forgiving it is, while experienced home chefs will appreciate the clean, balanced flavor.

Ingredients You’ll Need

To make this soup, you’ll need olive oil, a red onion, garlic, a carrot, and a leek. These create a sweet, savory base when sautéed together. Orzo pasta gives the soup a satisfying body without feeling too filling.

It’s small, tender, and cooks quickly, making it ideal for busy days. Vegetable broth provides depth and flavor, while a handful of fresh dill adds brightness and aroma. Lemon juice finishes the soup with a refreshing tang. Season simply with salt, pepper, and a touch of dried thyme. You can drizzle extra virgin olive oil on top for richness and garnish with more dill if you like. Always clean leeks carefully since they can hide dirt between layers. For the best flavor, choose a good-quality olive oil and fresh herbs.

How to Make Orzo, Leek and Dill Soup

Prepare the Vegetables

Start by warming olive oil in a large pot over medium heat. Add finely chopped red onion, minced garlic, diced carrot, and leek. Season with salt and pepper, then sauté for about six minutes. The vegetables should soften and release their aroma. This step builds flavor, so give them time to develop a gentle sweetness. Stir often so nothing browns too much.

Build the Broth and Cook the Orzo

While the vegetables cook, dissolve a vegetable broth cube in boiling water to create your broth. Pour the hot liquid into the pot, then stir in the orzo and dried thyme. Bring everything to a gentle boil, then reduce to a simmer. Cook for about twelve minutes, stirring occasionally. Orzo can stick or turn mushy, so keep an eye on it. The soup should thicken slightly as the pasta releases starch. Taste the broth to check for balance and seasoning.

Finish with Lemon and Dill

Just before serving, stir in the lemon juice and fresh dill. This keeps the flavors bright and fresh. Taste again and adjust salt and pepper as needed. The dill and lemon lift the soup’s flavor beautifully. Serve hot, drizzled with extra virgin olive oil and topped with extra dill if you love that fresh herbal kick.

Pro Tips for the Best Flavor and Texture

Add fresh dill and lemon juice at the very end to keep their flavors vibrant. If the soup sits too long, orzo continues to absorb liquid, so you may want to add a splash of broth or water when reheating. Don’t skip sautéing the vegetables slowly — it deepens the base flavor. For a richer taste, use homemade vegetable stock or swap in chicken broth if you prefer. Taste after adding lemon juice, since acidity can change the salt balance. When storing, keep a bit of broth aside to thin the soup later if needed.

Easy Substitutions and Variations

No orzo on hand? Use small pasta shapes like ditalini or rice. You can even try pearl barley for a heartier twist. If you’re avoiding gluten, look for gluten-free pasta. Don’t have leeks? Onion or scallions work nicely. Fresh dill brings the best flavor, but dried dill (about a teaspoon) is a fine substitute. You can also use parsley or chives for a milder flavor. Swap vegetable broth for chicken stock if that’s what you have. Vinegar can stand in for lemon juice, though it’s sharper, so start with less. For extra protein, stir in cooked chickpeas or shredded chicken before serving.

What to Serve with Orzo, Leek and Dill Soup

This soup pairs beautifully with crusty bread, garlic toast, or a green salad. Try it with a slice of warm focaccia or a side of roasted vegetables. It’s also lovely alongside grilled fish or chicken. If you prefer a cozy soup duo night, serve it with a classic like Hot and Sour Soup Recipe or a creamy Tomato Basil Soup Recipe. For a lighter meal, enjoy it on its own — it’s satisfying yet refreshing.

Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the fridge for up to four days. The orzo will absorb more liquid as it sits, so you may need to add a splash of broth when reheating. To freeze, let the soup cool first, then transfer to freezer-safe containers. It will keep for up to three months, though orzo may soften slightly. Reheat gently on the stove over medium heat, stirring often, and adjust consistency with a bit of water or broth. Always taste before serving and refresh with a squeeze of lemon or a sprinkle of fresh dill.

Frequently Asked Questions

Other Recipes You May Enjoy

• Chickpea Noodle Soup (Vegan Comfort Recipe)
• Zucchini Soup Recipe
• Sicilian Chicken Soup
• Ginger Scallion Chicken Noodle Soup

Conclusion

This Easy Orzo, Leek and Dill Soup is everything you want in a quick homemade meal — fresh, flavorful, and so simple to make. It brings together comforting ingredients with bright, herbal notes that feel cheerful any time of year. Once you try it, you’ll find yourself coming back to it often. Share a bowl with someone you love, or make a big batch to enjoy through the week. For more comforting ideas, follow along on Pinterest for cozy kitchen inspiration.