This easy, one-pot Vegetable Orzo Soup is packed with carrots, celery, and peas with a flavorful broth that gets a boost of flavor from pesto and lemon juice. This soup is the perfect bridge between winter and spring. Nice and warm on a cool day but packed with spring vegetables and a bright broth packed with herbs and lemon.
Heat olive oil in a Dutch oven or large soup pot over medium heat. When the oil starts to shimmer, add carrots, celery, onion, and garlic and cook for 5 minutes until vegetables are starting to soften. Don’t worry about them cooking all the way through because they will continue to cook in the broth later on. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper.
Add in all of the vegetable broth and the orzo and stir together. Turn heat up to high until the soup starts to boil. Turn down to medium-high and cook for about eight minutes until the orzo is al dente.
Add the frozen peas and cook for two more minutes. Finish with pesto and lemon juice. Taste and adjust seasonings as desired. Serve topped with vegan parmesan cheese, fresh cracked black pepper, and fresh basil.
Serving Vegetable Orzo Soup:
I love serving this with a generous portion of parmesan cheese and lots of fresh cracked pepper. I add some chopped fresh basil too when I have it on hand. A nice hunk of toasted sourdough is perfect for soaking up the delicious broth.
Storing Vegetable Orzo Soup:
This soup can be stored in the refrigerator for 5-7 days. The orzo will soak up more broth so adding a splash of water or additional broth can help loosen it up later in the week. It makes a great meal prep for lunches!
This recipe is extremely adaptable to the produce that you have on hand. I’ve made it multiple times and have substituted the peas for chickpeas, added spinach or kale, omitted the celery, added small florets of broccoli or cauliflower. This soup can take on whatever produce you have on hand and will taste delicious. A great option for a refrigerator clean out!Print