Spring Vegetable Orzo Soup

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4.8 from 5 reviews

This vegetable orzo soup is fresh, vibrant and vegetarian. It’s full of seasonal ingredients like spinach and fennel. Because it’s meatless, it comes together in 30 minutes or less making it very weeknight-friendly!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: Mains, Entreés
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1 bulb fennel, sliced thin
  • 2 carrots, sliced thin
  • 4 cloves garlic, minced or grated
  • 1 teaspoon fennel seeds
  • 1.5 teaspoons kosher salt
  • 68 cups vegetable stock (per preference)
  • 1 cup dried orzo
  • 3 ounces baby spinach
  • 15-ounce can chickpeas, drained and rinsed
  • 1 lemon, juiced
  • for topping: lemon zest, fresh dill, sour cream, flaky salt and fresh ground black pepper


  1. Heat olive oil in a dutch oven or stock pot over medium.
  2. Add shallots, carrots and fennel and cook for a few minutes until just softened. Add garlic, fennel seeds and salt. Stir and cook for an additional minute until garlic is fragrant. 
  3. Add broth and bring to a boil. Add orzo and cook for 7 minutes. Turn off heat. 
  4. Stir in chickpeas, spinach and lemon juice. 
  5. To serve: ladle soup into bowls and top with a dollop of sour cream, lemon zest, flaky salt, fresh ground black pepper, and lot’s of fresh dill (torn). 



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • If you reheat this soup as leftovers, you may need to add more broth since the orzo will naturally soak up liquid as it sits.