I love making Lemon Orzo Soup on busy weeknights! A cozy and healthy one-pot meal featuring creamy orzo and vegetable-filled lemon broth.
Let’s make lemon orzo soup! This recipe has become a favorite in our house this winter, and a new staple for busy weeknight dinners. I love how it feels healthy and refreshing while still being cozy enough to make me feel warm and full even on a cold day. Bright lemon broth surrounds tender orzo pasta, flavorful vegetables, and creamy white beans. Sprinkle dill or parsley on top.
Like all the best weeknight dinners, this lemon orzo soup is easy to make. Simple ingredients come together in one pot and are ready in about 30 minutes.
I hope this recipe is as popular in your home as it was in ours. Even my four-year-old, Ollie, can’t get enough of it. He loves helping build them too. His favorite job is tending the pepper grinder, which means our soups are always super peppered. 🙂 Hey, if you like eating vegetables, I’ll take them!
Lemon Orzo Soup Ingredients
Here’s what you need to make this lemon orzo soup recipe:
- orzo, of course! Orzo is a small rice-shaped pasta. The quick cooking time makes it perfect for soups like this!
- Onion, garlic, carrot, celery – These vegetables create a flavorful base for the soup.
- vegetable broth – Make vegetable broth at home or use store-bought vegetable broth.
- fresh thyme – Adds a woodsy, earthy depth to the soup. If you don’t have fresh thyme, you can substitute dried thyme. 1 teaspoon is enough.
- cannellini beans – Rich in fiber and protein, this soup makes a satisfying meal.
- fresh spinach – For an extra vegetable punch. I love the soft texture of the leaves in this soup.
- fresh lemon juice – Adds a bright, citrusy flavor to the broth.
- fresh parsley or dill – Optional, but recommended! They make this soup especially light and refreshing.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
Recipe Variations
I love this soup as written, but there are so many ways you can change it up! Feel free to vary the ingredients depending on what you’re craving or what you have on hand. Here are some ideas to help you get started:
- Replace celery with fennel.
- Use chives instead of onions.
- Use rosemary or dried Italian seasoning instead of thyme.
- Replace spinach with kale or Swiss chard.
- Use cooked lentils or other white beans instead of cannellini beans.
- Replace the orzo with other small pasta or rice, such as ditalini or small elbows.
Let me know what variations you try!
How to Make Lemon Orzo Soup
This lemon orzo soup recipe is an easy one-pot meal. Here’s a brief overview of how to combine:
First, add the onions, carrots, and celery to the soup pot and sauté over medium heat. Cook until tender, 6 to 8 minutes. Add garlic and stir.
Next, bring the soup to a boil. Add orzo, beans, thyme, and broth and simmer, uncovered, for 20 minutes or until orzo is tender.
- Here’s what I like about this soup: As the orzo cooks in the soup, the starches are released into the broth. It thickens a bit and gives it a really comforting, creamy texture. I love it!
Top the soup with lemon juice and fresh spinach. Once the spinach is wilted, season with salt and pepper. Top with fresh herbs and serve!
- tip: If you want to make a lemon-rich soup, add some lemon zest to your bowl.
What to Serve with Lemon Orzo Soup
We often have this soup for dinner, served with crusty bread to soak up the lemony broth.
For a larger meal, pair it with a simple arugula salad or some green vegetables like roasted green beans or roasted broccoli.
storage tips
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The orzo will absorb the broth while it’s in the refrigerator, so you’ll need to thin it with water when reheating.
More soup recipes to try
If you love lemon orzo soup, try one of these cozy soup recipes.
Lemon Orzo Soup
serve 4
This Lemon Orzo Soup Recipe is a fresh, healthy, and cozy one-pot meal! One of our favorite weeknight dinners, this dish features a bright lemon broth with creamy orzo and vegetables.
Prevent your screen from going dark
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add a few slices of onion, carrot, celery, salt and pepper and cook, stirring occasionally, for 6 to 8 minutes or until tender.
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Stir in the garlic, then add the broth, thyme, orzo, and beans and simmer, uncovered, for 20 minutes or until the orzo is tender.
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Add the spinach and lemon juice and stir until the spinach wilts. Season to taste, if desired, and serve topped with freshly ground black pepper and fresh herbs.
