Quick Facts
- Time: 10 minutes prep • 20 minutes cook • 30 minutes total
- Yield: 4 hearty servings (or 6 lighter bowls)
- Skill: Beginner-friendly
- Method: One-pot stovetop
- Diet: Vegetarian • Vegan option • Nut-free
Introduction
Vegetable soup feels extra satisfying when it turns into a full meal with orzo, Mediterranean veggies, and plenty of lemon and dill. If your usual veggie soup recipes leave you hungry an hour later, this version solves that: orzo makes it filling, tomatoes and zucchini bring color and sweetness, spinach adds greens, and lemon brightens everything without needing heavy cream. The broth stays light but has just enough body from the orzo starch to feel cozy and slightly creamy. This recipe is perfect for fall soups and stews season, cold nights when you want healthy comfort food, or meal prep when you’d love homemade vegetable soup waiting in the fridge. Whether you cook it once a week or save it for sick days and lazy Sundays, it quickly becomes a reliable favorite.
If your usual vegetable soups leave you hungry an hour later, this version solves that with orzo, hearty veggies, and a bright lemony broth.
Why You’ll Love It
- Weeknight-easy: Simple chopping, one pot, and a 30-minute total time you can actually rely on.
- Flexible: Swap in whatever vegetables you’ve got—great for cleaning out the crisper drawer.
- Balanced flavor: Lemon cuts through the starch, dill adds freshness, and tomatoes round out the broth.
- Great leftovers: Thickens into a cozy stew that reheats beautifully for lunches and quick dinners.
Mediterranean Vegetable Soup with Lemon and Orzo
Ingredients
Equipment
Method
- Dice the onion, carrots, and zucchini. Mince garlic, chop spinach and dill. Prep all ingredients before starting to cook.
- Heat olive oil in a large pot over medium heat. Add onion and carrots with a pinch of salt. Sauté for 5–6 minutes until softened and fragrant.
- Add zucchini and cook for 3 minutes. Stir in garlic and dried oregano; cook another 30–60 seconds.
- Add diced tomatoes and scrape up any bits on the bottom. Pour in vegetable broth and black pepper. Bring to a gentle boil.
- Stir in orzo. Lower heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Add chopped spinach and fresh dill. Simmer for 1–2 minutes until spinach is wilted and vibrant.
- Remove from heat. Stir in lemon juice, then taste and adjust salt, pepper, or more lemon to brighten.
- Ladle into bowls. Garnish with feta, lemon wedges, and herbs. Let sit briefly before serving for best flavor.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Soup Base
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes (with juices)
- 6 cups low-sodium vegetable broth
- 1 cup dry orzo pasta
Finishing Ingredients
- 2 cups baby spinach, roughly chopped
- 2–3 tbsp fresh lemon juice (to taste)
- 2 tbsp chopped fresh dill
- 1 tsp dried oregano
- ¾–1 tsp salt, to taste
- ½ tsp freshly ground black pepper
Toppings
- ½ cup crumbled feta or dairy-free feta
- Extra lemon wedges
- Extra chopped dill or parsley
What each ingredient does
- Olive oil: Helps the vegetables soften and carry flavor.
- Onion & carrots: Create sweetness and body in the broth.
- Zucchini: Gives tender, juicy bites and absorbs the lemony stock.
- Garlic: Adds savory depth and warmth.
- Diced tomatoes: Bring gentle acidity, color, and umami to the soup.
- Vegetable broth: The flavorful base that everything cooks in.
- Orzo: Turns a light vegetable soup into a filling bowl that eats like a meal.
- Spinach: Adds greens and color at the end without overcooking.
- Lemon: Defines the soup’s bright, clean flavor and balances the salt.
- Dill & oregano: Add Mediterranean character and freshness.
- Feta: Adds a salty, creamy contrast to the clear broth.
Pro tip: Taste the broth after the orzo is cooked but before adding more salt—starch concentrates flavor, so it’s easy to over-salt if you season heavily at the beginning.
Substitutions & Swaps
- Aromatics: You can swap some of the onion for leeks or shallots, or add celery with the carrots for a more classic soup base.
- Vegetables: Use bell pepper, green beans, or small cauliflower florets instead of zucchini. Toss in leftover roasted vegetables at the end just to warm through.
- Starch: Use small pasta shapes like ditalini or small shells, or swap orzo for brown rice or quinoa for more whole grains. Adjust cooking times until tender.
- Dairy / fats: Use less oil if you like or sauté the vegetables in a splash of broth for an even lighter pot. Replace feta with a dairy-free crumble to keep the soup vegan.
- Herbs & seasoning: No dill? Use parsley, basil, or a mix. Add a pinch of smoked paprika or chili flakes for a hint of warmth.
To save even more time, grab a bag of frozen soup vegetables and a pre-chopped onion. Just toss them in the pot without thawing.
Equipment Notes
- Soup pot or Dutch oven (4–6 quarts): A heavy pot holds heat well and prevents hot spots that can scorch orzo.
- Sharp knife & cutting board: For dicing veg and chopping herbs quickly and safely.
- Wooden spoon or silicone spatula: Gentle on your pot and perfect for stirring the orzo as it cooks.
If your pot is thinner, keep the heat slightly lower and stir a little more often to keep the orzo from catching on the bottom. Let the pot sit with warm water after dinner to make cleanup easy.
Step-by-Step: Mediterranean Vegetable Soup with Lemon and Orzo
- Chop and organize.
Dice the onion, carrots, and zucchini. Mince the garlic, roughly chop the spinach, and chop the dill. Having everything ready before you start cooking makes the soup come together smoothly. - Sauté the base vegetables.
Heat olive oil over medium heat. Add the onion and carrots with a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until the onions are translucent and the carrots are starting to soften. This slow sauté builds flavor. - Add zucchini, garlic, and herbs.
Stir in the diced zucchini. Cook about 3 minutes until it looks slightly softened. Add the minced garlic and dried oregano and cook for 30–60 seconds, just until fragrant. Keep the heat moderate so the garlic doesn’t brown. - Deglaze with tomatoes and add broth.
Pour in the canned diced tomatoes and stir, scraping up any bits from the bottom of the pot. Add the vegetable broth and black pepper. Bring the mixture to a gentle boil over medium-high heat. - Simmer with orzo.
Stir in the dry orzo. Reduce the heat so the soup simmers steadily but not violently. Cook for 8–10 minutes, stirring now and then to keep the orzo from sticking. The grains should be plump and just tender. - Add greens and fresh herbs.
Once the orzo is cooked, stir in the chopped spinach and dill. Simmer for 1–2 minutes until the spinach wilts and turns a deep green. - Finish with lemon and final seasoning.
Take the pot off the heat. Stir in 2 tablespoons of lemon juice and taste. Add more lemon, salt, or pepper as needed until the broth tastes bright and balanced. - Serve hot with toppings.
Ladle the soup into bowls. Top with crumbled feta or dairy-free feta, a little extra dill, and a squeeze of lemon. Let it sit for a minute so the flavors settle and the orzo finishes absorbing the broth.
Make-Ahead, Storage & Reheating
- Make-ahead: This soup works well for meal prep. You can cook it fully and store, or cook to the point where the orzo is al dente and add spinach, lemon, and feta when reheating for the freshest flavor.
- Fridge: Store in airtight containers for 3–4 days. The soup will thicken as the orzo absorbs broth; this is normal.
- Freeze: For best texture, freeze the soup before adding spinach and feta. It can be frozen up to 3 months. Thaw overnight in the fridge before reheating and finishing with greens and lemon.
- Reheating: Reheat gently on the stovetop over low to medium-low heat with a splash of water or broth to loosen. Stir regularly. You can also use the microwave in short bursts, stirring between each.
How to Lighten It or Make It Creamy
- Lighter version: Reduce the olive oil to 1 tablespoon and add an extra cup of broth plus a handful more spinach. You still get a satisfying bowl with even more vegetables.
- Creamier version: Blend a cup of the soup (vegetables, broth, and orzo) until smooth and stir it back into the pot. Alternatively, stir in a spoonful of plain yogurt or coconut milk off the heat. If using dairy, temper it first by whisking it with some warm broth to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Add homemade croutons, toasted pumpkin seeds, or crispy chickpeas over each bowl.
- Fresh lift: Sprinkle extra dill, parsley, or thinly sliced scallions on top right before serving.
- Tang & heat: Serve with lemon wedges, a pinch of chili flakes, or a drizzle of chili oil if you enjoy spice.
A few seconds of garnishing turn a simple vegetable soup into something that looks and tastes special.
Sides & Pairings
Layer this Mediterranean vegetable soup into a simple but complete meal:
- Crusty bread, flatbread, or garlic naan to soak up the lemony broth.
- A side salad of cucumbers, tomatoes, and herbs with a simple olive oil and lemon dressing.
- Steamed grains like quinoa, couscous, or rice served underneath the soup to make it even heartier.
- Refreshing drinks like sparkling water with lemon slices, iced herbal tea, or a light citrus spritzer.
Scaling the Recipe
- Double the batch: Use a larger pot and double all ingredients. Stir frequently and extend the orzo cooking time by a few minutes if needed. Cooling large batches in shallow containers helps keep the orzo from getting overly soft.
- Half batch: Halve all ingredients for a smaller household. Use a smaller pot so the soup doesn’t evaporate too quickly, and start checking orzo doneness around 7 minutes.
When scaling, remember that lemon and salt are easiest to adjust at the end—add them gradually and taste.
Nutrition & Dietary Notes
This Mediterranean vegetable soup offers a good balance of carbohydrates from orzo, fiber from vegetables and spinach, and protein from feta or beans if you choose to add them. It’s naturally vegetarian, and switching to dairy-free feta makes it vegan-friendly. To keep it gluten-free, substitute gluten-free orzo or a grain like brown rice or quinoa. The recipe is nut-free, making it a friendly option for many households.
Troubleshooting
- Flavor seems flat: Add a pinch of salt and another squeeze of lemon, then finish with fresh dill or parsley. Fresh herbs make a big difference.
- Soup too thick after chilling: Add more broth or water while reheating until it reaches your preferred consistency.
- Orzo sticking to the bottom: Make sure you stir during cooking and keep the heat moderate. If it sticks, gently scrape the bottom and add a splash of broth.
- Vegetables too soft: Next time, cut them a bit larger and slightly reduce the simmer time once the orzo is in.
FAQs
Can I use frozen spinach instead of fresh?
Yes. Add about 1 cup of frozen spinach toward the end of cooking and simmer until heated through.
What protein can I add to make it more filling?
A can of rinsed chickpeas or white beans works well. Add them with the broth so they soak up flavor.
Can I cook the orzo separately?
You can, especially if you want to freeze the soup. Add cooked orzo to each bowl and ladle hot broth and vegetables over it.
How do I keep the soup from becoming too thick in the fridge?
Stir in extra broth or water when reheating and warm gently until the texture loosens to your liking.
Is this recipe good for meal prep lunches?
Definitely. Portion into containers, add a little extra broth to each, and reheat with a squeeze of lemon just before eating.
Variations
- Lemony Herb Boost: Add lemon zest with the broth and finish with extra chopped dill and parsley for a very bright, herbal flavor.
- Spiced Mediterranean: Add a pinch of cumin and smoked paprika with the garlic and oregano, and finish with chili flakes for gentle heat.
- Creamy Feta Swirl: Crumble extra feta into hot soup and stir until it melts slightly, or add a spoonful of plain yogurt for a tangy, creamy finish.
Chef Notes / Test Kitchen Tips
For the best-tasting broth, don’t rush the first few minutes with the onion and carrots; those early minutes over medium heat are where sweetness and depth are built. Add the orzo only once the broth is at a steady simmer, and stir right away to prevent sticking. The soup usually lands in its ideal window between 18 and 22 minutes of total simmer time once the broth is added. Add lemon at the very end and taste more than once; a little extra squeeze right before serving often makes the difference between “good” and “wow, I’m making this again.”
Conclusion
This Mediterranean vegetable soup with lemon and orzo is the kind of cozy, reliable recipe that fits into almost any weeknight. It’s hearty without being heavy, full of vegetables, and easy to tweak for whatever you have on hand. It keeps well for a few days, so one pot can handle multiple meals. Once you try it, save your notes on your favorite herbs and toppings so this homemade vegetable soup truly becomes your signature bowl.
Keep this one at the top of your favorite soups so it’s easy to pull out on busy nights or when you need a cozy reset.
