Orzo and Vegetable Soup with Lemon and Dill

I make this Orzo and Vegetable Soup with Lemon and Dill when I want something light, bright, and comforting at the same time. Tender orzo pasta simmers with colorful vegetables in a delicate broth, and I finish it with fresh lemon and dill for a vibrant, refreshing touch. It’s simple, wholesome, and perfect for any season.

Why You’ll Love This Recipe

I love how the lemon and dill completely transform a simple vegetable soup into something lively and fresh. The orzo adds just enough heartiness to make it satisfying without feeling heavy.

I also appreciate how flexible this recipe is. I can use whatever vegetables I have on hand, and it always turns out flavorful. It’s great for meal prep and tastes even better after the flavors have had time to develop.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 zucchini, diced
6 cups vegetable broth
1 cup small pasta such as orzo
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons fresh dill, chopped
2 cups fresh spinach or kale, chopped

Directions

1. I heat the olive oil in a large pot over medium heat. I add the onion, carrots, and celery and cook for about 5 minutes until softened.

2. I stir in the garlic and zucchini and cook for another 2–3 minutes.

3. I pour in the vegetable broth and bring it to a gentle boil.

4. I add the orzo, thyme, salt, and black pepper, then reduce the heat and let it simmer for about 8–10 minutes until the pasta is tender.

5. I stir in the chopped spinach or kale and let it wilt in the hot broth.

6. I remove the pot from the heat and add the lemon juice, lemon zest, and fresh dill. I taste and adjust the seasoning if needed.

7. I serve the soup warm, enjoying the fresh aroma of lemon and herbs.

Servings and Timing

Servings: 6 servings

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add canned chickpeas or white beans for extra protein. If I want a slightly richer flavor, I stir in a small drizzle of olive oil just before serving.

I also enjoy adding a pinch of red pepper flakes for gentle heat or swapping dill for fresh parsley if that’s what I have available.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo may absorb some of the broth, so I add a splash of water or broth when reheating.

When reheating, I warm it gently on the stovetop over medium-low heat or microwave individual portions in short intervals, stirring occasionally.

If I plan to freeze it, I prefer doing so before adding the pasta, then cooking the orzo fresh when reheating for the best texture.

FAQs

Can I make this gluten-free?

I substitute the orzo with gluten-free pasta or even rice for a similar texture.

How do I keep the orzo from getting too soft?

I cook it just until tender and avoid over-simmering. If storing, I sometimes cook the orzo separately and add it to each bowl.

Can I use dried dill instead of fresh?

I can use dried dill in smaller amounts, but I find fresh dill gives a brighter flavor.

Is this soup vegan?

Yes, as written it’s fully plant-based and vegan-friendly.

What can I serve with this soup?

I like serving it with crusty bread or a simple green salad for a complete meal.

Conclusion

I find this Orzo and Vegetable Soup with Lemon and Dill to be light, refreshing, and deeply comforting. The tender pasta, colorful vegetables, and bright citrus finish create a perfectly balanced bowl every time. Whenever I want something simple yet flavorful, I turn to this recipe.

Orzo and Vegetable Soup with Lemon and Dill

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A light and comforting vegetable soup featuring tender orzo pasta, colorful vegetables, and a bright finish of fresh lemon and dill for a refreshing, wholesome meal.

---

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 cup small pasta such as orzo
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 1 tablespoon lemon zest
• 2 tablespoons fresh dill, chopped
• 2 cups fresh spinach or kale, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes until softened.
2. Stir in the garlic and zucchini and cook for another 2–3 minutes.
3. Pour in the vegetable broth and bring to a gentle boil.
4. Add the orzo, thyme, salt, and black pepper. Reduce heat and simmer for 8–10 minutes until the pasta is tender.
5. Stir in the chopped spinach or kale and allow it to wilt in the hot broth.
6. Remove from heat and stir in the lemon juice, lemon zest, and fresh dill. Adjust seasoning if needed.
7. Serve warm.

---

Notes

• Cook the orzo just until tender to prevent it from becoming too soft.
• If storing, the pasta may absorb broth; add extra broth or water when reheating.
• For extra protein, add chickpeas or white beans.
• For freezing, prepare the soup without pasta and add freshly cooked orzo when reheating.
• Fresh dill provides the brightest flavor, but dried dill can be used in smaller amounts.

---

Nutrition

• Serving Size: 1 bowl
• Calories: 210 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg