Quick Facts
- Time: 10 minutes prep • 20 minutes cook • 30 minutes total
- Yield: 4–6 bowls
- Skill: Easy
- Method: One-pot stovetop simmer
- Diet: Vegetarian • Easily vegan • Nut-free
Introduction
Vegetable soup gets an instant upgrade when you turn it into a Mediterranean-inspired bowl with orzo, lemon, and fresh herbs. If you’re tired of bland, random-veg soups that never quite satisfy, this cozy pot changes everything: clear but flavorful broth, tender orzo, soft zucchini and tomatoes, wilted spinach and a bright squeeze of lemon to wake it all up. The texture is light yet comforting, so you feel nourished instead of weighed down. It’s perfect for busy weeknights, fall soup recipes, and anyone who wants more vegetarian soup recipes that still feel hearty and complete. Whether you top it with feta or a dairy-free crumble, this healthy vegetable soup is the kind of recipe you’ll memorize after making it once.
If you’re always looking for new vegetable soup recipes to keep dinners interesting, this one is an easy, flavor-packed option to add to your rotation.
Why You’ll Love It
- Weeknight-easy: One pot, simple chopping, and clear timing from simmer to finish.
- Flexible: Swap in whatever veggies you have and tweak the herbs to match your fridge.
- Balanced flavor: Lemon, dill, and tomatoes give brightness to the cozy broth and orzo.
- Great leftovers: The orzo continues to soak up flavor and reheats beautifully for lunch.
Add this bowl to your favorite soup recipes lineup whenever you need something light, cozy, and weeknight-friendly.
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Easy Mediterranean Vegetable Soup with Orzo (One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4–6 bowls
- Diet: Vegetarian
Description
A cozy one-pot Mediterranean vegetable soup made with orzo, lemon, and fresh herbs. Tender zucchini, carrots, tomatoes, and spinach simmer in a light but flavorful vegetable broth, finished with bright lemon juice and dill. Top with crumbled feta or a dairy-free crumble for a hearty, satisfying vegetarian soup that’s ready in about 30 minutes.
Ingredients
For the soup
2 tbsp extra-virgin olive oil
1 small yellow onion, finely diced
2 medium carrots, diced
1 small zucchini, diced
2 cloves garlic, minced
1 cup canned diced tomatoes (with juices)
6 cups low-sodium vegetable broth
1 cup dry orzo pasta
2 cups fresh baby spinach, loosely packed
2–3 tbsp fresh lemon juice (about 1 large lemon), plus extra for serving
2 tbsp chopped fresh dill (plus more for garnish)
1 tsp dried oregano
½ tsp ground black pepper, more to taste
1 tsp fine sea salt, plus more as needed
For serving
½ cup crumbled feta or dairy-free feta-style crumble
Extra lemon wedges
Extra chopped dill or parsley
Instructions
Prep the vegetables
Dice the onion, carrots, and zucchini into small, even pieces. Mince the garlic and chop the dill. Keep the spinach and feta set aside for later.Start the flavor base
Heat the olive oil in a 4–5 quart soup pot or Dutch oven over medium heat. Add the onion and carrots with a small pinch of salt. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.Add zucchini, garlic, and herbs
Stir in the diced zucchini and cook 2–3 minutes until slightly softened and glossy. Add the minced garlic and dried oregano and cook 30–60 seconds, just until fragrant, without letting the garlic brown.Deglaze with tomatoes and add broth
Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Add the vegetable broth, black pepper, and another small pinch of salt. Increase heat to bring the soup to a gentle boil.Cook the orzo
Stir in the dry orzo. Reduce heat to maintain a lively simmer and cook 8–10 minutes, stirring occasionally so the orzo doesn’t stick, until the pasta is just tender (al dente).Finish with greens and lemon
Stir in the spinach and chopped dill and simmer 1–2 minutes until the spinach wilts. Remove the pot from the heat and stir in 2 tbsp lemon juice to start. Taste and adjust with more lemon, salt, and pepper until the flavor is bright and balanced.Serve
Ladle the soup into warm bowls. Top each serving with crumbled feta or dairy-free crumble, extra dill or parsley, and an extra squeeze of lemon if you like. Let the bowls sit for a minute or two before serving so the orzo finishes hydrating and the flavors settle.
Notes
Use low-sodium vegetable broth so you can season to taste after the orzo concentrates the flavors.
Swap zucchini for yellow squash, green beans, or small broccoli florets; swap spinach for chopped kale or chard (simmer a few extra minutes).
Orzo can be replaced with small pasta, rice, farro, or gluten-free orzo; adjust simmer time until just tender.
For extra protein and fiber, add a can of chickpeas or white beans with the broth.
Leftovers thicken as they sit; add a splash of water or broth when reheating to loosen.
To make it creamy, blend a ladle or two of the soup and stir back in, or swirl in plain yogurt or unsweetened coconut milk off the heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop simmer
- Cuisine: Mediterranean
Ingredients
For the soup
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (with juices)
- 6 cups low-sodium vegetable broth
- 1 cup dry orzo pasta
- 2 cups fresh baby spinach, loosely packed
- 2–3 tbsp fresh lemon juice (about 1 large lemon), plus extra for serving
- 2 tbsp chopped fresh dill (plus more for garnish)
- 1 tsp dried oregano
- ½ tsp ground black pepper, more to taste
- 1 tsp fine sea salt, plus more as needed
For serving
- ½ cup crumbled feta or dairy-free feta-style crumble
- Extra lemon wedges
- Extra chopped dill or parsley
What each ingredient does
- Olive oil: Gently browns the vegetables and carries flavor.
- Onion & carrots: Build sweetness and body for the broth.
- Zucchini: Adds tender bites and soaks up the lemony broth.
- Garlic: Brings savory depth to the soup.
- Diced tomatoes: Add gentle acidity and a touch of color.
- Vegetable broth: The flavorful base that cooks the orzo and vegetables.
- Orzo: Makes the vegetable soup hearty and slightly creamy as it releases starch.
- Spinach: Wilts into the hot broth for color and extra nutrients.
- Lemon juice: Brightens everything and defines the Mediterranean flavor.
- Dill & oregano: Classic herbs that add freshness and aroma.
- Salt & pepper: Balance flavors and sharpen the citrus notes.
- Feta or dairy-free crumble: Salty, creamy finish that takes each bowl over the top.
Pro tip: Use low-sodium vegetable stock so you can season perfectly at the end once the orzo has cooked and concentrated the broth.
Substitutions & Swaps
- Aromatics: Swap yellow onion for red onion or shallots if that’s what you have. Add a stalk of celery with the carrots for a slightly sweeter, classic veggie soup base.
- Vegetables: No zucchini? Use yellow squash, green beans, or small broccoli florets. Spinach can be replaced with kale or chard; simply simmer leafy greens a few minutes longer to soften.
- Starch: Replace orzo with small pasta shapes, farro, rice, or a gluten-free orzo. Just adjust the simmer time until your chosen starch is tender.
- Dairy / fats: Use avocado oil instead of olive oil, or go oil-free by sautéing the veggies in a splash of broth. Choose dairy-free feta to keep it vegan while still getting that salty, tangy finish.
- Flavor twists: Trade dill for parsley or basil if you’re out, or add a pinch of red pepper flakes for gentle heat.
Budget and time tight? Use frozen mixed vegetables instead of chopping everything, and pre-minced garlic from a jar to shave a few minutes off prep.
Equipment Notes
You don’t need fancy gear to make this Mediterranean vegetable soup, just a few basics:
- 4–5 quart soup pot or Dutch oven: Heavy-bottomed is ideal for even heat and avoiding scorched bits.
- Sharp chef’s knife and cutting board: For dicing onions, carrots, zucchini, and herbs.
- Ladle: Makes it easy to serve without disturbing the tender orzo too much.
If you have a wider pot (like a Dutch oven), use it—more surface area helps the vegetables soften and brown lightly, which builds better flavor. To make cleanup easy, soak your pot with a little warm water while you eat so any starch from the orzo loosens quickly.
Step-by-Step: How to Make Mediterranean Vegetable Orzo Soup
- Prep the vegetables and aromatics.
Dice the onion, carrots, and zucchini into small, even pieces so they cook at the same rate. Mince the garlic and chop the dill; keep the spinach and feta for later. - Build the flavor base.
Heat the olive oil over medium heat in your soup pot. Add the onion and carrots with a small pinch of salt. Cook 4–5 minutes, stirring, until the onions turn translucent and the carrots start to soften. This slow start adds sweetness to the broth. - Add zucchini and garlic.
Stir in the diced zucchini and cook 2–3 minutes until it looks slightly glossy and bright. Add the minced garlic and dried oregano and cook just 30–60 seconds until fragrant. Don’t let the garlic brown; it can turn bitter. - Stir in tomatoes and broth.
Pour in the canned diced tomatoes with their juices and stir to scrape any browned bits from the bottom of the pot. Add the vegetable broth, black pepper, and another small pinch of salt. Bring the mixture to a gentle boil over medium-high heat. - Cook the orzo.
Once the broth is boiling, stir in the dry orzo. Reduce the heat to maintain a lively simmer. Cook 8–10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. The pasta should be just tender, not mushy. - Finish with greens and lemon.
When the orzo is al dente, stir in the spinach and chopped dill. Simmer 1–2 minutes until the spinach wilts. Remove the pot from the heat, then stir in the lemon juice. Taste and adjust salt, pepper, and lemon until the flavor is bright but balanced. - Serve and garnish.
Ladle the soup into warm bowls. Top each portion with crumbled feta or dairy-free crumble, extra dill, and an extra squeeze of lemon if you like. Let the soup sit a minute or two; this brief rest lets the flavors settle and the orzo finish hydrating.
Make-Ahead, Storage & Reheating
This vegetable soup is a meal-prep hero with one small trick: orzo loves to soak up broth.
- Make-ahead: Cook the recipe as written but stop just before adding the lemon juice and spinach. Cool, refrigerate, and add those fresh components when reheating for the brightest flavor.
- Fridge: Store leftovers in an airtight container for 3–4 days. Expect the soup to thicken as the orzo absorbs liquid.
- Freeze: For best texture, freeze the soup before adding the spinach and feta. It will keep up to 3 months. Thaw overnight in the fridge, then reheat and finish with lemon, spinach, and toppings.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or water to loosen. Stir often to prevent sticking. You can also use the microwave, pausing to stir every minute.
How to Lighten It or Make It Creamy
- To lighten: Use less olive oil (1 tbsp instead of 2) and add extra spinach or zucchini for volume. You can also swap some broth for water; the lemon and herbs will continue to keep the flavor bright.
- To make it creamy: Blend 1–2 ladles of soup (mostly broth, veg, and orzo) in a blender and stir it back in, or swirl in a spoonful of plain yogurt or unsweetened coconut milk off the heat. If using dairy yogurt, temper it by whisking it with a little warm broth first so it doesn’t curdle.
Toppings, Garnishes & Finishes
A few small touches turn a simple bowl into something special:
- Crunch: Add homemade croutons, toasted sunflower seeds, or a sprinkle of crispy fried onions on top.
- Fresh: Finish with chopped dill, parsley, or thinly sliced green onions for color and brightness.
- Tang & heat: Extra lemon wedges, a drizzle of chili oil, or a pinch of crushed red pepper bring your bowl to life.
A sprinkle, a swirl, a squeeze—your quick upgrade in just a few seconds.
Sides & Pairings
This Mediterranean vegetable soup can absolutely stand alone, but a simple side rounds out the meal:
- Warm flatbread, baguette slices, or garlic toast for dunking into the lemony broth.
- A crisp side salad with cucumbers, tomatoes, and olives tossed in a light vinaigrette.
- Steamed or roasted vegetables such as broccoli or green beans for extra fiber.
- For drinks, try sparkling water with lemon, mint tea, or a lightly flavored kombucha.
Scaling the Recipe
Cooking for a crowd or just one? This recipe is easy to scale.
- To double: Use a larger 6–7 quart pot and simply double all ingredients. Stir more frequently so the orzo doesn’t settle and stick, and expect the cook time to increase by 2–3 minutes.
- To halve: Use a smaller pot and halve everything, keeping the simmer time about the same. Start checking the orzo a minute earlier to avoid overcooking.
When making big batches, cool the soup quickly by dividing it into shallow containers so the orzo doesn’t continue to soften too much.
Nutrition & Dietary Notes
This vegetable soup is naturally rich in veggies, carbohydrates, and moderate protein from the feta and orzo. Adding a handful of chickpeas or white beans is an easy way to boost protein and fiber even more. The recipe is vegetarian as written and becomes fully vegan with a dairy-free crumble instead of feta. Use gluten-free orzo or rice if you need it to be gluten-free. There are no nuts in the base recipe, so it’s friendly for nut-free households.
Troubleshooting
- Too salty: Add a little water or unsalted broth and a squeeze of lemon. You can also toss in a small peeled potato, simmer, then remove it to absorb extra salt.
- Too bland: Start with a pinch more salt, then add extra lemon juice. Finish with more fresh dill or a drizzle of olive oil.
- Too watery: Simmer uncovered for a few minutes to reduce, or blend a small portion of the soup and stir it back in to thicken slightly.
- Overcooked orzo: Next time, start checking a few minutes earlier. For now, add extra broth and lemon so it feels more like a thick stew than soft pasta.
FAQs
Can I use frozen or precut vegetables?
Yes. Use about 4 cups of frozen mixed vegetables or a fresh chopped soup mix. Add them where the recipe calls for carrots and zucchini and simmer until tender.
What other proteins can I add?
Chickpeas, white beans, or cubes of tofu work well. Add them with the broth so they can soak up the lemony flavor.
How do I keep the soup from drying out in the fridge?
Orzo continues absorbing broth, so add a splash of water or stock when reheating and warm gently until it loosens.
Can I make it dairy-free or vegan?
Absolutely. Skip the feta or use a dairy-free crumble. Everything else is plant-based.
How long does it keep and can I freeze it?
It keeps 3–4 days in the fridge and up to 3 months in the freezer, especially if you freeze it before adding spinach and feta.
Variations
- Lemony Herb: Add lemon zest with the broth and finish with extra dill and parsley.
- Spicy Chipotle: Stir in a spoonful of harissa or a pinch of chili flakes with the garlic and oregano for subtle heat.
- Creamy Parmesan: Stir a handful of grated Parmesan or similar hard cheese into the hot soup off the heat for a richer, creamier finish.
Chef Notes / Test Kitchen Tips
The biggest game-changer in this vegetable soup is when you add the lemon. Adding it off the heat keeps the flavor bright and prevents bitterness. Salt in stages: a pinch with the vegetables, a pinch after adding broth, and a final adjustment once the orzo is cooked. The soup typically reaches perfect doneness around 18–22 minutes of simmering once the broth is added, but use visual cues—tender vegetables, plump orzo, and vibrant greens. If you like more broth, keep an extra cup of hot stock on hand to top up just before serving.
Conclusion
This Mediterranean vegetable soup with orzo and lemon is exactly the kind of dinner you want on a busy night: one pot, 30 minutes, and a bowl that tastes like it simmered much longer. It keeps well for a few days, making tomorrow’s lunch just as comforting as tonight’s dinner. Once you’ve tried it, come back, tweak the herbs to your taste, and make it your own house vegetable soup.
