Spring Soup With Lemon And Orzo

Name: Spring Soup With Lemon And Orzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 6 cups vegetable broth; 1 cup orzo pasta; 1 cup fresh peas (or frozen peas); 1 teaspoon dried thyme; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Highlighted under: Seasonal Creations

I love making this vibrant Spring Soup with Lemon and Orzo when the weather warms up. The bright, fresh flavors not only lift my spirits but also highlight the best seasonal ingredients. As I chop the vegetables and let them simmer, the aroma fills my kitchen, inviting everyone to gather around the table. It’s the perfect dish to celebrate the arrival of spring and is surprisingly easy to prepare, which makes it a go-to recipe for busy weeknights or leisurely weekends.

Created by

Fiona Carter

Last updated on 2026-01-22T10:37:12.135Z

One time, I decided to experiment with fresh herbs and some zesty lemon in my usual vegetable soup. The result was an explosion of flavors that perfectly embody the essence of spring. Using orzo instead of traditional pasta added a delightful texture that made every spoonful satisfying. I learned that letting the soup rest for a few minutes before serving allows the flavors to meld beautifully, elevating the entire dish.

Since then, I've made this soup countless times, adjusting the vegetables based on what I have on hand. This flexibility makes it an approachable recipe for anyone looking to use up leftovers or seasonal produce. Plus, a dash of lemon juice at the end really brightens it up, enhancing the overall freshness of the soup!

Why You'll Love This Soup
Bright and zesty flavors that scream spring
Nutritious ingredients packed into a single bowl
Versatile recipe that adapts to your favorite vegetables

The Role of Fresh Ingredients

Using fresh vegetables is key to achieving the vibrant flavor profile in this Spring Soup With Lemon and Orzo. Seasonal vegetables like peas, carrots, and celery provide not only taste but also texture and nutrition. I recommend visiting your local farmers' market for the freshest produce—this can elevate the soup from good to exceptional. The crunch of fresh peas and the sweetness of freshly diced carrots create a wonderful contrast with the soft orzo, making every spoonful a delight.

When selecting ingredients, look for bright colors and firm textures. Soft vegetables may have lost some flavor and can affect the overall outcome of the soup. If you're juggling a busy schedule, consider preparing your vegetables in advance; chop them the night before and store them in an airtight container in the refrigerator. This way, your soup can come together swiftly when you're ready to cook.

Perfecting the Cooking Technique

Sautéing the vegetables correctly sets the foundation for your soup, allowing the flavors to meld beautifully. As you heat the olive oil, be sure not to let it smoke, which could impart a bitter taste. The onion should turn translucent, while the carrots and celery should soften slightly—this typically takes about 5 minutes over medium heat. If you notice the vegetables beginning to stick, add a splash of broth to deglaze the pot; this enhances the overall flavor.

Timing is also essential once the broth and orzo are added. Bringing the soup to a rapid boil initially helps to cook the orzo evenly. Once the orzo is in, reducing to a simmer helps prevent the pasta from becoming mushy. It's important to stir occasionally, ensuring the grains don't clump together or stick to the bottom of the pot.

Ingredients

Gather the following ingredients for a delightful spring soup:

For the Soup

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups vegetable broth
1 cup orzo pasta
1 cup fresh peas (or frozen peas)
1 teaspoon dried thyme
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Feel free to mix and match seasonal veggies in this recipe!

Instructions

Follow these simple steps to prepare your soup:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Add the Broth

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta and dried thyme. Reduce the heat to a simmer and let it cook for about 10 minutes, or until the orzo is tender.

Finish the Soup

Stir in the fresh peas and lemon juice. Season with salt and pepper to taste. Allow the soup to simmer for an additional 2-3 minutes to heat the peas through.

Serve

Ladle the soup into bowls, garnish with chopped parsley, and enjoy the fresh flavors!

Enjoy your vibrant spring soup!

Pro Tips

For a heartier version, add shredded chicken or chickpeas to the soup for added protein and texture.

Serving Suggestions

This Spring Soup can be served as a light meal on its own, but it pairs exceptionally well with crusty whole grain bread or a mixed greens salad for a more robust dining experience. You can also offer a sprinkle of grated Parmesan cheese on top, providing a rich, salty contrast to the bright, zesty flavors of the soup. If you're entertaining, consider serving it in small cups as an elegant appetizer.

Leftover soup can be stored in the refrigerator for up to three days, but keep in mind that the orzo will continue absorbing broth, potentially thickening the soup. When reheating, add a splash of broth or water to achieve your desired consistency. If you prefer freezer storage, this soup can be frozen for up to three months; just remember to leave out the lemon juice and peas until reheat and serve.

Variations and Substitutions

This recipe is incredibly versatile and can be adapted to include any number of seasonal vegetables. For instance, asparagus or zucchini can be excellent substitutes if you want to switch things up. If you're looking for added protein, consider including beans or shredded rotisserie chicken. Just adjust the cooking time accordingly, ensuring that everything is heated through but not overcooked.

For a gluten-free version, simply substitute the orzo with a gluten-free pasta or quinoa. Keep in mind that cooking times may vary, so taste regularly to ensure it reaches the desired texture. Additionally, for a creamier soup, a tablespoon of cream or a dollop of yogurt can add a lovely richness to each bowl while balancing the tartness of the lemon and freshness of the vegetables.

Questions About Recipes

→ Can I use other types of pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like ditalini or even quinoa for a gluten-free option.

→ How long can I store this soup?

The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I freeze this soup?

Yes, this soup freezes well. Just make sure to leave out the lemon juice until you're ready to serve.

→ What can I serve with this soup?

Crusty bread, a side salad, or even grilled cheese sandwiches complement this soup nicely.