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–+ servings
Amanda Patel

Mediterranean Vegetable Soup with Lemon and Orzo

This cozy, one-pot Mediterranean soup blends vibrant vegetables, lemon, and dill with orzo pasta for a comforting, weeknight-friendly dinner that’s light yet filling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 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
  • ½ cup crumbled feta or dairy-free feta
  • Extra lemon wedges
  • Extra chopped dill or parsley

Equipment

  • Large soup pot or Dutch oven (4–6 quarts)
  • Sharp knife and cutting board
  • Wooden spoon or silicone spatula

Method
 

  1. Dice the onion, carrots, and zucchini. Mince garlic, chop spinach and dill. Prep all ingredients before starting to cook.
  2. 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.
  3. Add zucchini and cook for 3 minutes. Stir in garlic and dried oregano; cook another 30–60 seconds.
  4. Add diced tomatoes and scrape up any bits on the bottom. Pour in vegetable broth and black pepper. Bring to a gentle boil.
  5. Stir in orzo. Lower heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
  6. Add chopped spinach and fresh dill. Simmer for 1–2 minutes until spinach is wilted and vibrant.
  7. Remove from heat. Stir in lemon juice, then taste and adjust salt, pepper, or more lemon to brighten.
  8. Ladle into bowls. Garnish with feta, lemon wedges, and herbs. Let sit briefly before serving for best flavor.

Nutrition

Calories: 270kcalCarbohydrates: 42gProtein: 9gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 730mgPotassium: 580mgFiber: 5gSugar: 6gVitamin A: 4200IUVitamin C: 22mgCalcium: 180mgIron: 2.5mg

Notes

Use dairy-free feta to make it vegan. To lighten, sauté veggies in broth and use less oil. Soup thickens as it rests—add broth to loosen when reheating. Ideal for meal prep, it tastes even better the next day.

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