Zesty Lemon Orzo Soup with Fresh Herbs

This lemon orzo soup is comforting, satisfying and loaded with wholesome ingredients. Bright lemon and fresh herbs lift the broth while turmeric adds warmth and color. Cannellini beans and orzo make the soup hearty and filling without weighing it down, and diced butternut squash contributes a gentle sweetness that balances the lemon’s tang. Inspired by Mediterranean flavors, this vegan soup is quick and straightforward to prepare—great for beginner cooks, but flavorful enough to impress experienced home chefs. It’s an ideal meal for cool days or whenever you want something light, nourishing, and full of taste.

What is orzo?

Orzo is a small, rice-shaped pasta with a pleasantly chewy texture that cooks quickly. It’s commonly used in soups, salads and pilafs. Because orzo holds its shape and doesn’t become mushy as easily as some other pastas, it works especially well in brothy dishes like this lemon orzo soup where you want a light but satisfying bite.

Ingredients for Lemon Orzo Soup

The ingredient list is simple and accessible. If butternut squash isn’t available, swap in sweet potato or extra carrots. If you can’t find cannellini beans, use great northern beans, butter beans or chickpeas. Use whatever fresh herbs you like—mint, parsley and cilantro work beautifully here, while dill or basil are excellent alternatives. Below is a clear breakdown of the ingredients and what each contributes to the soup.

Olive oil — a healthy source of monounsaturated fat and antioxidants; used for sautéing the aromatics.

Garlic — adds savory depth and aromatic flavor.

Onion — provides a sweet, savory base flavor common to many soups.

Celery — part of the classic mirepoix base, contributing subtle savory notes.

Carrots — bring natural sweetness, color and fiber.

Butternut squash — adds creamy sweetness and a boost of vitamin A; can be replaced with sweet potato if needed.

Orzo — small pasta that cooks quickly and gives the soup a pleasant texture.

Cannellini beans — creamy white beans that add protein, fiber and body to the broth.

Turmeric — warms the broth with color and a subtle earthy flavor.

Frozen peas — quick, convenient green vegetable for a pop of color and sweetness.

Mixed fresh herbs — brighten the soup; use a combination like parsley, mint and cilantro or try basil or dill.

Lemon — juice added at the end for bright acidity that lifts all the flavors.

How to Make Lemon Orzo Soup

This recipe is forgiving and well suited to cooks of any level. It comes together quickly and delivers a comforting, herb-forward broth with tender vegetables, creamy beans and perfectly cooked orzo.

• Heat a large pot over medium heat and add the olive oil. Sauté the minced garlic and diced onion for about 5 minutes, until fragrant and softened.
• Add the diced celery, peeled and chopped carrots, and cubed butternut squash. Cook, stirring frequently, for another 5 minutes to begin softening the vegetables.
• Stir in the orzo and cook for 3–5 minutes, allowing the pasta to toast slightly and absorb some flavor from the pan.
• Add the water (or vegetable broth if you prefer), drained cannellini beans, frozen peas, turmeric, salt and most of the chopped fresh herbs. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, until the vegetables are tender and the orzo is cooked.
• Remove the pot from the heat, stir in the lemon juice, taste and adjust seasoning with more salt or lemon if needed. Serve topped with the remaining fresh herbs and freshly ground black pepper.

Other delicious vegan orzo recipes

• Black Lentil and Orzo Stew
• Winter Orzo Pasta Salad
• Orzo and Kale Stew

Lemon Orzo Soup Recipe Details

Ingredients (serves 6)

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 stalks celery, diced
• 3 carrots, peeled and chopped
• 2 cups butternut squash, cubed
• 8 oz orzo
• 8 cups water (or vegetable broth)
• 15 oz cannellini beans, drained
• 1 tbsp turmeric
• 1 tsp salt, plus more to taste
• Black pepper to taste
• 1 cup frozen peas
• ½ cup chopped mixed fresh herbs
• 1 lemon, juiced

Instructions

1. Sauté garlic and onion in olive oil over medium heat until soft and fragrant, about 5 minutes.
2. Add celery, carrots and butternut squash and cook, stirring frequently, for 5 minutes.
3. Stir in the orzo and cook 3–5 minutes to let it take on some flavor.
4. Add water or broth, cannellini beans, peas, turmeric, salt and most of the herbs. Bring to a boil, then simmer for 15 minutes until vegetables are tender and orzo is cooked.
5. Remove from heat, add lemon juice, adjust seasoning, and garnish with remaining fresh herbs and black pepper. Serve hot.

Nutrition highlights (per serving)

Calories: 286 kcal • Carbohydrates: 56 g • Protein: 12 g • Fat: 3 g • Fiber: 9 g • Vitamin A and C rich from squash and carrots.

Tried this recipe? Leave a comment to share how it turned out and any variations you enjoyed.