Lemon Orzo Soup: A Cozy One-Pot Meal for Busy Weeknights
I love to make this lemon orzo soup on busy weeknights! A cozy, healthy one-pot meal, it has a lemony broth filled with tender orzo and veggies.
Why You’ll Love This Lemon Orzo Soup
This lemon orzo soup has quickly become a favorite in our home during winter, serving as a go-to dinner for hectic weeknights. It’s cozy enough to feel satisfying on a chilly day, yet retains its healthy and fresh qualities. With a bright lemon broth filled with tender orzo pasta, flavorful vegetables, and creamy white beans, a sprinkle of dill or parsley elevates the dish to another level.
Easy to prepare in one pot, this recipe takes only about 30 minutes to complete.
Even my four-year-old, Ollie, can’t seem to get enough of it! He loves to help out in the kitchen, particularly with manning the pepper mill, which means our soup is always well-seasoned!
Lemon Orzo Soup Ingredients
Here’s what you’ll need to make this lemon orzo soup recipe:
| Ingredient | Quantity |
|---|---|
| Orzo | 1 cup |
| Onion | 1, diced |
| Garlic | 2 cloves, minced |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Vegetable broth | 6 cups |
| Fresh thyme | 1 tablespoon (or 1 teaspoon dried) |
| Cannellini beans | 1 can, drained and rinsed |
| Fresh spinach | 2 cups |
| Fresh lemon juice | From 1 lemon |
| Fresh parsley or dill | For garnish (optional) |
| Salt and pepper | To taste |
Find the complete recipe with measurements below.
Recipe Variations
This soup is delicious as it is, but feel free to vary the ingredients according to your preferences or what you have available:
- Replace celery with fennel.
- Use a leek instead of onion.
- Opt for rosemary or dried Italian seasoning instead of thyme.
- Substitute spinach with kale or Swiss chard.
- Use cooked lentils or other white beans instead of cannellini beans.
- Swap orzo with another small pasta, such as ditalini or small elbows, or even cooked rice.
Let me know what variations you try!
How to Make Lemon Orzo Soup
This recipe is straightforward and can be prepared in one pot. Here’s a simple overview of the process:
- Sauté the aromatics: Heat olive oil in a pot over medium heat. Add onion, carrots, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for about 6 to 8 minutes until softened. Stir in the minced garlic.
- Simmer the soup: Add the orzo, cannellini beans, thyme, and vegetable broth. Simmer uncovered for 20 minutes or until the orzo is tender.
- Add finishing touches: Stir in the spinach and lemon juice until the spinach wilts. Season to taste with salt and pepper. Serve garnished with fresh herbs, if desired.
Tip: For extra lemony flavor, sprinkle your bowl with lemon zest!
What to Serve with Lemon Orzo Soup
This soup is excellent on its own, but should you desire a larger meal, pair it with:
- Crusty bread for dipping.
- A simple arugula salad.
- Roasted green beans or broccoli.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Note that the orzo will continue to absorb the broth; hence, you will likely need to thin the soup with water when reheating.
More Soup Recipes to Try
If you enjoyed this lemon orzo soup, consider trying one of these cozy soup recipes next: