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One-pot Lemon Orzo Soup is cozy & comforting yet light, healthy, and wholesome โ€“ made with simple ingredients and bursting with fresh, bright flavors! Now vegetarian and vegan, too!

completed Lemon Orzo Soup in a bowl
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Why Youโ€™ll Love This Recipe

With soup season here, Iโ€™ve been busy testing new recipes to add to my weekly rotation. First up, starting strong, is this cozy, comforting Greek-inspired lemon orzo soup. Itโ€™s made with simple everyday ingredients yet bursting with bright, lemony flavors and tender orzo pasta, making it perfect to enjoy year-round.

If you already love vegan chicken noodle soup (and vegan jackfruit chicken noodle soup), this lemon and orzo soup is a must-try. It shares many familiar elements, but with the added sunny brightness of plenty of fresh lemon juice and zest. Plus, this recipe is 100% vegan, using your preferred plant-based protein. Iโ€™ve used tofu this time, but chickpeas or white beans work just as well.

Itโ€™s quick, healthy, low-effort, budget-friendly, and the lemony broth is irresistibly delicious – whatโ€™s not to love?! You might also enjoy this vegan chickpea noodle soup and orzo chickpea salad.

Ingredient Notes

Read the recipe card for the full list of ingredients, substitutes, and quantities.

ingredients for Lemon Orzo Soup measured out ona. white surface

Use regular or whole wheat orzo. Technically, other small pasta varieties will work, like ditalini, fideo, giant couscous, or labeled โ€˜soup pasta.โ€™

What Could I Add?

  • Spinach: (or kale) Add a few handfuls of this super nutritious green in the last 1-2 minutes.
  • Creaminess: Add a few splashes of full-fat coconut milk or your favorite dairy-free cream/ silken tofu at the end. Tahini or cashew butter would also work.
  • Dill: Use instead of or alongside parsley for plenty of herbaceous freshness.
  • Red pepper flakes: To add a kick of heat.
  • Nutritional yeast: For subtle nutty, slightly ‘cheesy’, umami-rich depth. How to use nutritional yeast guide here.
  • Extra veggies: Like mushrooms, leek, zucchini, peas, green beans, etc.

How to Make Lemon Orzo Soup

process shot showing veggies in pot
process shot showing adding tofu to pot

Step 1: Dice the onion, slice the carrots and celery (about ยผ-inch thick), and mince the garlic. Also, (if using) dice the tofu into ยฝ-inch pieces. Then, heat the oil in a large, thick-based, lidded saucepan over medium heat. One hot, sautรฉ the chopped ingredients for 5 minutes until the onions are tender and translucent.

Step 2: Add the broth and Italian seasoning, mix well, bring to a boil, then add the tofu and lower heat to a simmer. Cover with a lid, and cook for 15 minutes.

process shot showing adding orzo to pot
process shot showing soup cooking in pot

Step 3: Uncover, gently mix, and add the orzo, cooking for about 10 minutes, until tender, stirring occasionally to prevent it sticking to the bottom.

Step 4: Remove the orzo lemon soup from the heat, add the parsley and zest plus juice one lemon directly into the pot. Finally, taste the soup and adjust the lemon, salt, and pepper levels to taste. Serve optionally garnished with more lemon wedges โ€“ enjoy!

FAQs

Can I make it ahead?

Absolutely! In fact, I recommend making it in advance when possible because this vegetarian lemon orzo soup tastes even better on day two. Just note you may want to store the orzo separately, as it will continue to soak up broth while it sits.

How to make the soup thicker?

You could add 1-2 tablespoons of flour at the end of step 2 and sautรฉ (to get rid of any raw flour flavor) for a minute before adding the broth/seasoning.

Can I make it gluten-free?

Yes, use gluten-free orzo or quick-cook brown rice.

Recipe Pro Tips

  • To save time: Use pre-prepared mirepoix and/or minced garlic. Just note that the taste and freshness can vary.
  • Lemon to taste: You can add as little or as much as you like.
  • Leave it to rest: Orzo soup tastes even better after the flavors have time to meld.
  • To avoid mushy orzo: While itโ€™s easiest to cook it directly in the soup, making and storing the orzo separately ensures it wonโ€™t become mushy or soaks up too much lemony broth.
completed Lemon Orzo Soup in a bowl

What To Serve with Lemon Orzo Soup

Storage Instructions

Store any leftovers in an airtight container in the fridge for 4-5 days.

You may need to add more broth as the orzo continues to soak it up. If preferred, store the soup and orzo separately.

You can also freeze it (best minus the orzo – which will become mushy) for up to 3 months in Souper Cubes/Ziplock/Stasher bags. Allow it to thaw in the fridge overnight before adding the noodles and reheating. These are the labels I use.

Reheat it on the stovetop over medium-low heat or in a microwave for 1-2 minutes.

completed Lemon Orzo Soup in a storage container

Lemon Orzo Soup

5 from 4 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4 to 6
One-pot Lemon Orzo Soup is cozy & comforting yet light, healthy, and wholesome โ€“ made with simple ingredients and bursting with fresh, bright flavors! Now vegetarian/vegan, too!

Video

Ingredients 

  • 2 tablespoons of olive oil
  • 3 celery ribs finely diced
  • 4 medium carrots finely diced
  • 1 small yellow onion diced
  • 4 garlic cloves minced
  • 5 to 6 cups of vegetable broth
  • ยฝ teaspoon of Italian seasoning
  • 1 pound of super firm tofu diced
  • 1 cup of uncooked orzo
  • 1 to 2 lemons
  • ยผ cup of fresh parsley chopped, plus more for garnish
  • Salt & pepper to taste

Instructions 

  • In a large pot with a lid, heat the oil over medium heat. Add the celery, carrots, onion, and garlic. Saute for 5 minutes or until the onions are translucent and fragrant.
  • Add the broth and Italian seasoning. Mix well and bring to a boil, add the tofu, lower the heat to a simmer, cover with a lid, and cook for 15 minutes.
  • Uncover, gently mix, and add the orzo. Cook uncovered for 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
  • Turn off the heat. Zest one lemon directly into the pot and add the juice of that lemon. Add the parsley, stir, and taste. Adjust salt, pepper, and lemon levels.
  • Serve and optionally garnish with lemon slides or wedges.

Notes

  • To save time: Use pre-prepared mirepoix and/or minced garlic. Just note that the taste and freshness can vary.
  • Lemon to taste: You can add as little or as much as you like.
  • Leave it to rest: Orzo soup tastes even better after the flavors have time to meld.
  • To avoid mushy orzo: While itโ€™s easiest to cook it directly in the soup, making and storing the orzo separately ensures it wonโ€™t become mushy or soaks up too much lemony broth.

Nutrition

Calories: 394kcalCarbohydrates: 60gProtein: 17gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1308mgPotassium: 602mgFiber: 5gSugar: 10gVitamin A: 11157IUVitamin C: 25mgCalcium: 94mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Soup
Cuisine: Greek
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚

About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 4 votes

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Comments

  1. 5 stars
    This is great – simple and cozy for a January afternoon! I added a can of Great Northern Beans because I didnโ€™t have tofu on hand, and I highly recommend adding nutritional yeast. It took this soup to the. Ext level. Thanks for sharing!

  2. 5 stars
    I made this tonight and love it. Itโ€™s refreshing, bright, and full of flavor! I think this way of serving tofu won me over as well. โ™ฅ๏ธ