Orzo tomato soup with pesto in bowl

Orzo & tomato soup

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(28 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4

Make our simple, budget-friendly tomato, orzo and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal349
  • fat12g
  • saturates2g
  • carbs45g
  • sugars9g
  • fibre8g
  • protein12g
  • salt0.6g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 150g orzo pasta
  • 700ml vegetable stock
  • 2 tbsp basil pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • crusty bread, to serve


  1. Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.

  2. Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.

  3. Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

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Comments, questions and tips

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MrsDravenx's picture
4th Feb, 2020
Surprisingly nice (as a person who cannot stand chickpeas)! And a hit with my 2 year old, she had second helpings lol!
8th Jan, 2020
A bit plain on its own - second time around I added some red wine vinegar, a bit of sugar and some fresh vine tomatoes as well as the can of chopped tomatoes, which turned out really well. Also REDUCE THE AMOUNT OF ORZO! When I made it first time it was more like a pasta dish than a soup. I used 75g the second time and that was lovely - filling without the pasta sucking up all the liquid.
Frantic Flapjack
4th Mar, 2019
This tasted lovely although I didn't use any pesto. I grated some cheese on top of the soup when serving. This soup was extremely thick, more like a pasta dish than a soup. If I made again, I would reduce the amount of orzo.
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ewilletts's picture
18th Jun, 2019
This is a lovely recipe. It’s easy, quick & mostly made from store cupboard ingredients. I reduced the Orzo to 100g the second time I made it as otherwise it is too thick.
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