One Pot Vegetable Orzo Soup with Lemon
This One-Pot Vegetable Orzo Soup recipe is the perfect weeknight dinner. What I love about this soup is how flavorful and cozy it is. It is jam-packed with vegetables and is the best soup for winter months when you are feeling run down.
I prefer this vegetable orzo soup over chicken noodle soup!
I make this soup for anyone who starts to feel a cold coming on because it is so nourishing and makes great leftovers.
This soup is easy to switch up the vegetables based on what is in season or what you have on hand and you can easily add a protein such as shredded chicken or ground beef to make it even more filling.
If you like this dish, you should try my Tuscan Kale Soup , Creamy Tomato Orzo, Lemon Chicken Orzo Soup or Crockpot Enchilada Soup.
Why You Will Love This Dinner
Easy cooking - This vegetable orzo soup is easy enough to make even when you aren't feeling well so you can have a nourishing dinner.
Healthy Ingredients- This soup is loaded with vegetables and vitamin-C from the lemon juice.
Versatile meal- You can easily swap out any of vegetables and add a protein source such as chicken or beef.
Ingredients
Onion, Carrot, & Celery: a classic mirepoix mixture to bring flavor to the soup. Not only does it make for a delicious base but is a great added source of fiber and nutrients.
Kale: fresh is best! This makes the soup extra filling and adds more vegetables for a perfect vegetable orzo soup.
Orzo: the best small pasta that can cook within the broth and keep it all in one pan
Chicken Broth: another source of great flavor and adds electrolytes to the soup
Lemon: the citrus in the lemon ties this soup together, a must!
Thyme & Garlic Salt: these delicious seasonings make the soup pop!
Substitutions and Variations
Spinach: a great swap for kale
Vegetable broth: an easy swap to make the soup vegetarian
Chicken or Ground Turkey: adding cooked meats such as these will add a great source of protein!
Step-by-step instructions:
Sauté Aromatics:
Heat olive oil in a large pot or deep skillet over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes, until softened and fragrant.
Add Seasoning and Kale:
Stir in the garlic salt and thyme. Add the kale and cook for 2-3 minutes, until it begins to wilt.
Cook the Orzo:
Add the orzo to the pot, stirring to coat with the vegetables and seasonings.
Simmer the Soup:
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Add Lemon Juice:
Stir in the lemon juice and adjust seasoning with additional garlic salt or pepper if needed.
Tips and Notes:
- Play around with the amount of broth you like to have a thicker or thinner soup.
- The orzo will absorb more broth the longer it sits so feel free to add more broth or just water and lemon juice to leftovers.
Recipe FAQs
To make this soup vegetarian use vegetable broth instead of chicken broth.
The orzo will continue to absorb broth even after cooking, so add more broth or water for a soup consistency.
This soup can easily have added protein by adding cooked chicken or by using a bone broth.
Serving Suggestions
This soup is delicious garnished with parmesan cheese and fresh herbs such as parsley.
If you are under the weather pair this soup with a Medicine Ball Tea for the ultimate nourishing combo.
Storage and Reheating Instructions
Storage:
Store this soup in an air-tight container in the refrigerator for up to 5 days.
Reheating:
If your soup has absorbed a lot of broth add a splash of water or more broth before reheating in a microwave-safe bowl.
Hungry for more? Try this Easy Chicken and Shrimp Fried Rice or my Unstuffed Peppers Skillet(with Quinoa!)
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
One Pot Vegetable Orzo Soup
Equipment
- 1 Large Pot
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 cups kale chopped (stems removed)
- 1 cup orzo
- 6 cups chicken broth or vegetable broth for a vegetarian option
- 1 teaspoon garlic salt adjust to taste
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- Juice of 1 lemon plus extra wedges for serving
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes, until softened and fragrant.
- Stir in the garlic salt and thyme. Add the kale and cook for 2-3 minutes, until it begins to wilt.
- Add the orzo to the pot, stirring to coat with the vegetables and seasonings.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
- Stir in the lemon juice and adjust seasoning with additional garlic salt or pepper if needed.
- Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve with extra lemon wedges on the side.
