Orzo Lemon Soup Recipe

Lemon Orzo Soup is a vibrant, vegan-friendly dish that balances Mediterranean flavors with nourishing simplicity. It’s light yet filling, thanks to tender vegetables, beans, and pasta in a lemony turmeric broth.

This one-pot soup is ready in about 30 minutes, making it ideal for busy weeknights. With every spoonful, you’ll enjoy a comforting mix of zesty citrus, fresh herbs, and cozy warmth.

Key Players in This Lemon Orzo Soup

• Orzo – This small, rice-shaped pasta gives the soup body and heartiness without being heavy. It absorbs flavor beautifully while offering a tender bite.
• Butternut squash – Adds sweet, velvety richness and bright orange color, bringing a subtly earthy contrast to the zesty lemon.
• Cannellini beans – A mild, creamy protein that makes the soup more satisfying while complementing the orzo’s texture.
• Lemon juice – The soul of the soup. It adds a bright, fresh zing that ties together all the Mediterranean flavors.
• Turmeric – Provides a subtle, earthy bitterness and a golden hue, enhancing both the health benefits and visual appeal.
• Mixed fresh herbs – A fragrant blend (like dill, parsley, or basil) that lifts the soup and adds layers of fresh, herbal flavor.
• Carrots, celery, onion, garlic – The aromatic foundation that builds savory depth into the broth, giving the soup a homey, familiar comfort.

Let’s Make It: Lemon Orzo Soup in Simple Steps

Start by sautéing garlic and onion until fragrant and translucent. This aromatic base sets the tone for the entire broth.

Add in celery, carrots, and butternut squash for a sweet-savory depth. Stir often, letting them soften slightly before the next step.

Toss in the orzo and let it toast lightly in the pot—it deepens the flavor and adds a subtle nuttiness.

Pour in the water along with the beans, peas, turmeric, salt, and herbs. Bring everything to a gentle boil, then simmer until the vegetables are tender and the orzo is fully cooked.

Finish with fresh lemon juice, more herbs, and a good grind of black pepper. Taste and adjust the seasoning before serving.

Flavor Boosts & Handy Tips

To elevate the flavor, use low-sodium vegetable broth instead of water for a richer base. A splash of white wine added before simmering gives a subtle, savory complexity.

For extra protein, stir in a handful of cooked lentils or chickpeas. If you like a creamier soup, blend a small portion of the broth and veggies before adding the lemon juice.

The herbs are flexible—try mint, basil, or dill depending on what you have. Don’t skip the lemon juice; it’s what makes this soup sing.

Best Ways to Store and Reheat Lemon Orzo Soup

Lemon Orzo Soup keeps beautifully in the fridge for up to 4 days. The orzo will continue to absorb broth, so you may want to add a splash of water or broth when reheating.

For freezing, portion the soup into containers, leaving a little space at the top for expansion. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove.

Avoid adding the lemon juice before freezing—stir it in fresh after reheating for the best flavor.

Orzo Lemon Soup Recipe

A vibrant, nourishing soup rooted in Mediterranean influence, this vegan dish features an herbaceous, lemony broth brimming with vegetables, legumes, and tender orzo. Light yet satisfying, it offers a comforting meal with invigorating citrus and turmeric undertones.

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Course: Dinner

Cuisine: American

Keyword: Orzo Lemon Soup Recipe

Cook Time: 30 minutes minutes

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 2 cups cubed butternut squash
• 15 oz cannellini beans drained
• 3 carrots peeled and chopped
• ½ cup mixed fresh herbs finely chopped
• 1 cup frozen peas
• 2 stalks celery diced
• 1 lemon juiced
• 3 garlic cloves minced
• 1 teaspoon salt
• 8 oz orzo
• 1 tablespoon turmeric
• 1 small onion diced
• 8 cups water
• Freshly ground black pepper to taste

Instructions

• Sauté garlic and diced onion in olive oil over medium heat in a large pot for approximately 5 minutes, allowing them to release their aroma. Introduce the celery, carrots, and butternut squash, cooking while stirring frequently for an additional 5 minutes. Incorporate the orzo and continue cooking for 5 minutes, ensuring it is well integrated. Pour in the water and stir in the cannellini beans, peas, turmeric, salt, and chopped herbs. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 15 minutes or until the vegetables are tender when pierced with a fork. Conclude by adding the lemon juice, tasting and adjusting salt as needed, and garnishing with extra herbs and freshly ground black pepper before serving.