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: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 cups vegetable or chicken broth; 1 cup water; 1 cup orzo pasta; 1 cup fresh spinach, chopped; 1 cup asparagus, trimmed and cut into pieces; 1 lemon, zested and juiced; Salt and pepper to taste; Fresh herbs (like parsley or dill) for garnish

Highlighted under: Wholesome Kitchen

I absolutely love making this Spring Soup with Lemon and Orzo. It's a dish that perfectly captures the brightness of the season, showcasing fresh vegetables and a hint of citrus. Each time I prepare it, the vibrant colors and the lively flavors remind me of warm days ahead. The orzo adds a comforting touch that makes this soup not just refreshing, but also hearty. Whether as a light lunch or a comforting dinner, this recipe never fails to bring a smile to my face.

Created by

Eleanor Briggs

Last updated on 2026-01-22T09:22:07.900Z

When I first crafted this Spring Soup, I was inspired by the abundance of fresh produce in my local market. The aroma of sautéed onions combined with the zest of lemon creates an inviting experience that fills my kitchen. I love adding vibrant greens like spinach and fresh herbs to brighten it up further.

The secret to enhancing the flavors lies in making sure the broth simmers gently to allow the ingredients to meld beautifully. I usually opt for homemade broth, but a good quality store-bought one works wonders too for those busy days.

Why You Will Love This Recipe
Bright, refreshing flavors that scream spring
Hearty orzo that makes it a fulfilling meal
Simple ingredients come together for a delightful dish

Understanding the Ingredients

The star ingredients of this Spring Soup with Lemon and Orzo are undoubtedly the fresh vegetables. The vibrant asparagus not only adds a delightful crunch but also elevates the nutritional profile with vitamins A, C, and K. Choosing thin, tender asparagus ensures that it cooks quickly without becoming soggy, maintaining its bright color and firm texture. It's best to cut the asparagus into bite-size pieces, roughly 1-2 inches, for even cooking and easy eating.

Lemon serves as the zingy soul of this dish, infusing it with brightness and contrast. Using both the zest and the juice deepens the citrusy flavor. When zesting, ensure you only scrape the yellow skin, as the white pith underneath can impart a bitter taste. If you're in a pinch or prefer a milder zing, a splash of white wine vinegar can serve as a substitute, adding acidity without overpowering the other ingredients.

Perfecting Your Technique

Sautéing the onions and garlic is a crucial step that builds the foundation of flavor in this soup. It's important to cook the onions until they turn translucent, which usually takes about 5 minutes, allowing them to soften and release their natural sugars. Stirring frequently prevents them from burning and helps achieve a nice, golden color—this depth of flavor sets up a delicious base for the broth and other ingredients to shine.

When adding the orzo, be mindful of the simmering time. Overcooking can lead to overly soft pasta that clumps together. Aim for a tenderness that still has a slight bite (al dente), which generally takes about 10 minutes. Also, remember to stir occasionally to prevent the orzo from sticking to the bottom of the pot. If you find it's absorbing too much liquid, you can adjust by adding a bit more broth or water as it cooks.

Ingredients

Gather the following ingredients to make this delicious Spring Soup:

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups vegetable or chicken broth
1 cup water
1 cup orzo pasta
1 cup fresh spinach, chopped
1 cup asparagus, trimmed and cut into pieces
1 lemon, zested and juiced
Salt and pepper to taste
Fresh herbs (like parsley or dill) for garnish

These ingredients combine to create a bright and satisfying soup that’s perfect for any spring meal.

Instructions

Follow these simple steps to prepare your Spring Soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the Broth and Orzo

Pour in the vegetable or chicken broth and water. Bring to a boil, then add the orzo pasta. Reduce heat and let simmer for about 10 minutes, or until the orzo is tender.

Incorporate the Veggies and Lemon

Stir in the chopped spinach and asparagus. Cook for another 2-3 minutes until the veggies are tender but still vibrant. Add the lemon zest and juice, seasoning with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh herbs. Enjoy your delicious spring-inspired meal!

This simple process results in a delightful soup that captures all the essence of spring.

Pro Tips

For added flavor, you can substitute the water with more broth. Also, feel free to add other seasonal vegetables like peas or green beans for variety.

Serving Suggestions

This soup is delightful on its own, but you can enhance it by serving with a side of crusty whole grain bread. The bread not only complements the soup's texture but also offers a satisfying way to soak up any leftover broth. For added flair, try a sprinkle of grated parmesan cheese on top just before serving, which melts slightly and adds richness to each spoonful.

For a heartier meal, consider pairing this Spring Soup with a refreshing side salad tossed in a light vinaigrette. The brightness of the lemon in both dishes creates a harmonious balance, making for a well-rounded springtime dinner that's both light and fulfilling.

Make-Ahead and Storage Tips

This soup is great for meal prep, as it can be made a day ahead and stored in the refrigerator. When reheating, add a splash of water or broth to loosen it up, as the orzo may absorb some liquid upon sitting. Gently warm it on the stove over low heat, stirring occasionally to warm evenly without cooking further.

If you plan to freeze, I recommend omitting the orzo and adding it fresh when you reheat. This prevents it from becoming mushy in the freezer. Store the soup in airtight containers for up to 3 months, and simply cook fresh orzo and mix it in once you're ready to enjoy your comforting bowl of spring goodness.

Questions About Recipes

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove.

→ Can I freeze the soup?

It is best to freeze the soup without the orzo. Cook the orzo separately before serving after thawing.

→ How can I make it vegan?

Simply use vegetable broth and ensure the pasta is egg-free for a delicious vegan version.

→ What other vegetables can I add?

You can add carrots, peas, or zucchini based on your preference or season.