This Lemon Orzo Soup is a staple in my home. It’s light, fresh and cozy, made with pantry staples and crazy easy to make within 20 minutes!
I absolutely live off soup in the colder months and this Lemon Orzo Soup is one I make all the time. It's so light and fresh from the zesty lemon, but super cozy too and feels like a warm hug. Commonly lemon orzo soup does contain shredded chicken breasts, but here I've made a meat-free version which also happens to be naturally vegan too. I've added one of my favorite beans to the mix….cannellini beans 😊
Not only do the cannellini beans add nutrients, protein and fiber, but they also add a delicious creaminess without needing any cream. If you've been here for a while, you’ll know I love adding cannellini beans to my recipes and soups. I've also added them to my tortellini soup, tuscan white bean soup and Italian minestrone soup. You cant taste them, but they add so much body to this lemon orzo soup.
What's great is that you only need 20 minutes to make this lemon orzo soup recipe and it's made in the one pot which means easy clean-up….YAY 😊. It’s also made with staple ingredients you probably have in your kitchen, which makes it great for a last minute meal or when you're feeling under the weather. The star is the lemon, we use the zest and juice. It adds so much freshness which lightens up the soup. I love lemons in general and use them in many of my recipes such as my homemade limoncello, lemon loaf cake, Greek potatoes and lemon pasta to name a few.
If you aren't familiar with orzo, its actually a type of pasta made from semolina durum wheat. It looks very similar to rice grains actually, and its a popular type of pastina - which means tiny pasta in Italian. I love cooking with it, both in soups, salads and even to make easy one pan dinners. When the orzo pasta is cooked in a broth, it releases starch into the sauce which thickens it and adds a creamy element. Here's some of my favorite orzo recipes - creamy orzo pasta, orzo salad, mushroom orzo and pastina soup.
Table of Contents
What makes this recipe special
- Quick & Easy: One pot meal with easy steps and ready in 20 minutes
- Nutritious: Packed with vegetables, protein, fiber and nutrients
- Cozy Meal: The zesty lemon, pasta, turmeric and veggies make a delicious combo especially when feeling sick
- Budget Friendly: Made with pantry staples and basic ingredients you probably always have in your kitchen
Ingredients and Substitutions
- Orzo pasta looks like rice grains, but is actually a type of pastina made from semolina wheat. It cooks quite quickly and is simmered in the broth giving it a creamy consistency. Substitute with rice or gluten-free orzo if needed
- Lemon is the star today, we're using the lemon zest and lemon juice which adds freshness, brightness and zing. Fresh lemon is best as bottled lemon juice is usually a lot more acidic and strong
- Onion, carrots, celery are the classic trio forming the base of the soup along with a few garlic cloves sauteed in extra virgin olive oil
- Turmeric brings a golden color and an earthy warmth along with adding nutrients. If unavailable, try a pinch of cumin
- Cannellini beans are my substitute instead of the classic lemon chicken soup which makes it naturally vegan. They add protein, fiber, and creaminess. Swap with chickpeas, navy beans or butter beans if preferred
- Vegetable broth is the base of the soup, I always prefer low sodium. You can add solely water for a lighter soup or chicken broth for a non-vegetarian option
- Plain all purpose flour helps thicken the soup slightly to give it a light creamy consistency. Use gluten-free flour if needed or you can try cornstarch. I'd suggest to whisk cornstarch with water separately then add this to the soup
- Chopped parsley leaves add so much herby freshness to the soup and balances the acidity. Add this at the end when the soup is off the heat for the best flavor
How to make Lemon Orzo Soup
This delicious and cozy soup is made in 20 minutes for an easy weeknight dinner. Follow my simple steps below (note quantities are listed in the recipe card below)
Prepare ingredients - dice onion, celery and garlic then slice the carrots
Add all except the garlic to a large pot with 1 tablespoon of olive oil and saute over medium heat for a few minutes
When onions are translucent add the garlic, turmeric and season. Saute for a few minutes
Add the flour and stir in. Once dissolved add the orzo and toast for 1 minute
Zest and juice 1 lemon
Add vegetable broth, 1 cup of water, the lemon zest and cannellini beans. Season and simmer for 7 minutes over a low heat (lid on)
Taste if the pasta is cooked, then take off the heat and add chopped parsley and 2 tbsps of lemon juice (add a 3rd tablespoon if you like it more lemony)
Mix through and its ready to serve! Garnish with fresh parsley, cracked pepper and enjoy!
Tips and Tricks
- Sauté the turmeric with the veggies to bring out the aromatics and best flavor
- Toast the orzo for a minute before adding the broth to enhances its nuttiness
- Use fresh lemon juice and zest. Bottled lemon juice won’t give the same bright, fresh taste and is usually much more acidic
- Add the lemon juice and parsley at the end off the heat to keep it fresh and bright
- Start with less lemon juice and taste first, you can always add more but you cant remove it. Everyone prefers a different level of lemon flavor, and not all lemons are the same
- Simmer, don’t boil or over cook. This keeps the orzo pasta tender and prevents it becoming mushy
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat the soup over medium heat, adding a splash of extra broth or water
- Freeze leftovers once cooled down in a freezer safe bag or container for up to 1-2 months. Thaw first or reheat from frozen
FAQs
It's a simple one pan lemon pasta dish that can be a perfect side dish or cozy main. Check out my recipe here
Yes of course, add shredded chicken breasts or chicken thighs and boil them in the soup to make it a lemon chicken orzo soup recipe
Mash or blend some of the cannellini beans before adding them in, or stir in a splash of your preferred milk. Grated parmesan cheese would also be delish
You can swap it with rice, farrow, or a different small pasta shape
Yes of course! Green peas, chopped spinach, zucchini or even potato would be great
More Lemon Recipes
More Cozy Soups
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Lemon Orzo Soup (Vegetarian - Ready in 20 Minutes)
Video
Ingredients
- 1 cup orzo pasta
- 1 small onion
- 2 medium carrots
- 2 medium celery sticks
- 2 garlic cloves
- 1 can (14oz / 400g) cannellini beans
- ½ teaspoon turmeric powder
- 4 cups vegetable broth - low sodium
- ¼ cup plain all purpose flour
- 1 small-medium lemon (zest plus 2-3 tablespoons lemon juice)
- 1 large handful parsley leaves
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Finely dice the onion, celery and garlic. Slice the carrots, I prefer them in slightly larger pieces than the others veggies
- In a large pot, saute the onions, celery and carrots in 1 tablespoon of olive oil over medium heat for a few minutes
- Once onions are translucent add the garlic, turmeric, season with salt and pepper and saute for a few minutes until fragrant and the vegetables have become yellow in color
- Add the flour and stir through, once dissolved add the orzo and toast for 1 minute
- Add the vegetable broth, 1 cup of water, the lemon zest, and the cannellini beans - I also include the juice from the can but this is optional. Season with salt and pepper, place the lid on and simmer for 7 minutes over a low heat
- Taste the orzo, once cooked to your liking, take off the heat and add the chopped parsley and 2 tablespoons of lemon juice (If you like a more lemony flavor like I do, add a 3rd tablespoon of lemon juice)Serve up your delicious Lemon Orzo Soup garnished with fresh parsley, cracked black pepper and enjoy!
Notes
- Lemon - Use fresh lemon juice and zest. Bottled lemon juice won’t give the same bright, fresh taste and is usually much more acidic. Start with less lemon juice and taste first, you can always add more but you cant remove it. Everyone prefers a different level of lemon flavor, and not all lemons are the same
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