![To make this One-Pot Lemon Orzo Soup, gather these simple, fresh ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 6 cups low-sodium vegetable broth - 1 cup orzo pasta - 1 cup frozen peas - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish These ingredients blend well to create a bright and comforting soup. The orzo pasta adds a fun texture, while the lemon brings a zesty kick. Each bite is refreshing and filling. You can find the full recipe to guide you through this process. Enjoy cooking! - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium onion, finely diced, and sauté for about 3-4 minutes. The onion should become soft and clear. - Mix in 2 cloves of minced garlic. Stir it in for about 1 minute for the aroma. - Now, add 2 medium carrots, peeled and diced, along with 2 diced celery stalks. Cook them for 5 minutes, stirring now and then. - Pour in 6 cups of low-sodium vegetable broth and raise the heat. Wait for it to boil. - When the broth bubbles, add 1 cup of orzo pasta. Cook it for 8-10 minutes, stirring often to prevent sticking. - Once the orzo is al dente, stir in 1 cup of frozen peas, the zest of 1 lemon, and the juice of 1 lemon. - Add 1 teaspoon of dried thyme and season with salt and black pepper to taste. - Remove the pot from heat and let it sit for a few minutes. This helps the flavors mix well before you serve. For the full recipe, check the complete details provided earlier. Using homemade broth can make a big difference. It adds a fresh, rich taste. However, store-bought broth works well too. Just choose a low-sodium option to keep control over the salt level. You can also add spices for extra depth. A pinch of red pepper flakes can add heat. Fresh herbs, like dill or basil, can brighten the soup. Stirring the orzo while it cooks is key. It helps prevent the pasta from sticking together. Use a large pot to give your soup enough room. A sturdy pot holds heat well, ensuring even cooking. A heavy-bottomed pot can help avoid burning. Presentation matters! Ladle the soup into warm bowls. Finish with chopped parsley for a pop of color. You can also add a sprinkle of lemon zest on top. It enhances both the look and flavor. Pair the soup with crusty bread or a fresh salad. This adds texture and balances the meal. {{image_4}} You can change the vegetables in this soup. Try adding spinach, zucchini, or bell peppers. Each adds a unique taste and color. You can also swap orzo for other grains. Quinoa, rice, or barley work well too. Just adjust the cooking times based on the grain you choose. Want to make this soup gluten-free? Use gluten-free orzo or another gluten-free grain. For vegetarians, the soup is already meat-free. If you want protein, add shredded chicken or cooked beans for a hearty option. This keeps the soup filling and delicious. In summer, add fresh corn or diced tomatoes for a nice twist. These ingredients will brighten the soup. For winter, consider adding roasted root vegetables like sweet potatoes or parsnips. They bring warmth and comfort during cold months. Each season offers a way to make the soup special. Explore the [Full Recipe] for more details on making this easy dish! To keep your soup fresh, let it cool first. Then, pour it into airtight containers. Store in the fridge for up to four days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. When you reheat your soup, do it slowly. This helps keep the flavor strong. You can use the microwave or the stove. For the microwave, heat in short bursts. Stir in between to make sure it warms evenly. On the stove, use low heat and stir often. In the fridge, your lemon orzo soup lasts about four days. If it smells off or looks different, it’s best to throw it away. Look for signs like mold or a strange texture. Always trust your nose and eyes to judge freshness. Yes, you can make this soup ahead of time. To store it, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to store it longer, freeze it. It can last for about three months in the freezer. Just thaw it in the fridge overnight before reheating. You can add different proteins to this soup. For chicken lovers, cooked, shredded chicken works well. You can also use canned beans for a quick option. Chickpeas or white beans add great texture. If you prefer a plant-based choice, tofu is a nice addition. Just cube it and add it toward the end to warm through. To change the lemon flavor, you can add more zest or juice. If you want it tangier, add extra lemon juice. Start with a teaspoon and taste as you go. For a milder flavor, reduce the lemon zest and juice. It’s all about finding the right balance for your taste buds. For complete details, check out the [Zesty One-Pot Lemon Orzo Soup recipe](#). This article covered the key ingredients and steps to make a tasty lemon orzo soup. You learned how to prepare, cook, and add final touches. I shared helpful tips and variations for different tastes and diets. Remember to store leftovers properly and reheat wisely. Soup is best shared with good company. Enjoy exploring your kitchen with this comforting recipe!](https://tastymomrecipes.com/wp-content/uploads/2025/06/630e3a66-b9cb-43d6-9679-5423458858c1-250x250.webp)
One-Pot Lemon Orzo Soup
Savor the vibrant flavors of Zesty One-Pot Lemon Orzo Soup with this easy recipe! Packed with fresh veggies, aromatic herbs, and zesty lemon, this hearty soup is the perfect comfort food. In just 25 minutes, you can whip up a delicious meal that serves four. Discover how to create this delightful dish and brighten up your dinner table. Click through for the full recipe and start cooking today!