Why You’ll Love This Spring Vegetable Soup
- Fresh seasonal produce delivers bright, clean flavors that taste like spring.
- Ready in about 30 minutes, so you get dinner on the table fast.
- Versatile: swap chicken for beans to make a satisfying vegetarian or garden vegetable soup.
- Orzo gives the broth body without heaviness, creating a bowl that satisfies without weighing you down.
Ingredients + Notes/Substitutions
Ingredients for Spring Vegetable Soup:
- 1/4 cup olive oil
- 1 cup chopped yellow onion
- 4 large cloves garlic, minced
- 1.5 cups chopped carrots (about 2 carrots)
- 1.5 cups chopped asparagus, woody stems removed (use thicker spears)
- 1.5 cups chopped snap peas
- 1 leek, white part only, cut into 1/4-inch rounds
- 1 Tbsp Italian seasoning
- 5 cups low-sodium vegetable broth
- 3/4 cup dry orzo (see notes for GF option)
- 2 large leaves Swiss chard, chopped
- 2 cups cooked chicken, shredded (see notes for vegetarian options)
- 1/4 cup fresh dill, chopped
- Juice of 1/2 a lemon (or whole lemon, if preferred)
- Salt and pepper, to taste
Notes and substitutions:
- For a vegetarian Spring Vegetable Soup, omit chicken and add 1 can (15 oz) drained white beans.
- Use gluten-free orzo or small gluten-free pasta to make this gluten-free.
- Swap dill for parsley if you prefer a milder herb.
- Use vegetable broth for a lighter vegan version and add tofu or beans for protein.
Instructions
Follow these simple steps to make the Spring Vegetable Soup.
- Heat 1/4 cup olive oil in a large, deep pot over medium-high heat. Add 1 cup chopped yellow onion and 4 minced garlic cloves. Stir and cook for about 5 minutes until the onion softens and becomes translucent.
- Add 1.5 cups chopped carrots, 1.5 cups chopped asparagus, 1.5 cups snap peas, and the white rounds from 1 leek. Sprinkle in 1 Tbsp Italian seasoning, season with salt and pepper, and stir to coat the vegetables. Cook for about 3 minutes to slightly soften.
- Pour in 5 cups low-sodium vegetable broth and bring the pot to a boil. Cover, then reduce heat briefly to achieve a steady simmer.
- Once the broth boils, stir in 3/4 cup dry orzo, 2 chopped Swiss chard leaves, and 2 cups shredded cooked chicken. Cook uncovered for about 6 minutes, or until the orzo becomes tender but still al dente. Tip: stir occasionally to prevent orzo from sticking to the bottom.
- Finish by stirring in 1/4 cup chopped fresh dill and the juice of 1/2 a lemon. Taste and adjust salt and pepper. Serve hot and garnish with extra dill or lemon if you like.
- If you prefer a heartier texture, let the Spring Vegetable Soup rest for 10 minutes; orzo will absorb more broth and the flavors will deepen.
Pro Tips & Troubleshooting
- Use thicker asparagus spears for a pleasant bite and to avoid mushiness in this spring soup.
- If the orzo overcooks, add a splash of hot broth to revive texture and serve immediately.
- For clearer broth, skim any foam while the pot comes to a boil.
- To prevent watery flavor, add salt gradually and taste after the orzo cooks.
- If the Swiss chard turns too soft, add it in the last 2 minutes of cooking for more texture.
Serving, Storage, and Variations
Serve the Spring Vegetable Soup with lemon wedges, crusty bread, or a sprinkle of grated Parmesan. Leftovers keep well in the refrigerator for up to 4 days; cool to room temperature, transfer to airtight containers, and reheat gently on the stove. Freeze for up to 2 months, but note orzo may soften further after freezing; consider cooking orzo separately and adding it when reheating.
Variation ideas:
- Make a vegetarian version by swapping chicken for white beans and using vegetable broth.
- Add sliced mushrooms and baby spinach for an earthy twist.
- For a creamy finish, stir in 1/4 cup plain yogurt or a splash of cream just before serving.
Nutrition
Nutrition per serving for Spring Vegetable Soup (approximate, makes 4 servings):
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 290 kcal | 12 g | 18 g | 28 g |
This estimate assumes chicken and standard orzo; swapping ingredients or changing portion sizes will alter values.
Can I make this Spring Vegetable Soup vegetarian?
Yes. Omit the chicken and add a can of drained white beans or extra mushrooms, and use vegetable broth to keep the flavor rich.
How do I avoid mushy vegetables in the soup?
Add delicate vegetables like chard and peas toward the end of cooking and watch the orzo so it stays al dente.
Can I make Spring Vegetable Soup ahead of time?
Yes, you can make it a day ahead. Store in the refrigerator and reheat gently on the stove, adding a splash of broth if it thickens.
Conclusion
This Spring Vegetable Soup gives you a bright, satisfying bowl that highlights seasonal produce and simple pantry staples. The Spring Vegetable Soup works great for meal prep, entertaining, or a quick family dinner, and you can easily customize it to suit vegetarian, gluten-free, or heartier tastes. Keep fresh dill and lemon on hand to finish each bowl with a lively pop of flavor and enjoy a true taste of spring.
Spring Vegetable Soup
A hearty vegetable-forward soup with orzo and dill, finished with lemon for brightness. Can be vegetarian or GF with the orzo.
Equipment
- Large Pot
- Chef’s knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1/4 cup olive oil
- 1 cup chopped yellow onion
- 4 large cloves garlic minced
- 1.5 cups chopped carrots about 2 carrots
- 1.5 cups chopped asparagus woody stems removed (use thicker spears)
- 1.5 cups chopped snap peas
- 1 leek white part only, cut into 1/4-inch rounds
- 1 Tbsp Italian seasoning
- 5 cups low-sodium vegetable broth
- 3/4 cup dry orzo see notes for GF option
- 2 large leaves Swiss chard chopped
- 2 cups cooked chicken shredded (see notes for vegetarian options)
- 1/4 cup fresh dill chopped
- Juice of 1/2 a lemon or whole lemon, if preferred
- Salt and pepper to taste
Instructions
- Heat 1/4 cup olive oil in a large, deep pot over medium-high heat. Add 1 cup chopped yellow onion and 4 minced garlic cloves. Stir and cook for about 5 minutes until the onion softens and becomes translucent.
- Add 1.5 cups chopped carrots, 1.5 cups chopped asparagus, 1.5 cups snap peas, and the white rounds from 1 leek. Sprinkle in 1 Tbsp Italian seasoning, season with salt and pepper, and stir to coat the vegetables. Cook for about 3 minutes to slightly soften.
- Pour in 5 cups low-sodium vegetable broth and bring the pot to a boil. Cover, then reduce heat briefly to achieve a steady simmer.
- Once the broth boils, stir in 3/4 cup dry orzo, 2 chopped Swiss chard leaves, and 2 cups shredded cooked chicken. Cook uncovered for about 6 minutes, or until the orzo becomes tender but still al dente. Tip: stir occasionally to prevent orzo from sticking to the bottom.
- Finish by stirring in 1/4 cup chopped fresh dill and the juice of 1/2 a lemon. Taste and adjust salt and pepper. Serve hot and garnish with extra dill or lemon if you like.
- If you prefer a heartier texture, let the Spring Vegetable Soup rest for 10 minutes; orzo will absorb more broth and the flavors will deepen.
Notes
GF option: use gluten-free orzo or substitute with rice. For a vegetarian version, omit chicken or substitute with white beans. To lighten, reduce olive oil to 1–2 tablespoons. Also, you can add a squeeze of extra lemon for brightness.
