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This healthy spring vegetable soup is made with 7 chunky veggies, orzo pasta, fresh dill, lemon juice, and Italian seasoning. The perfect combo of warm and cozy, yet fresh and bright for that transitional spring season! You may use shredded chicken for protein, or a plant-based option like white beans.

Spring vegetable soup with orzo and chicken in a bowl.

One of the more popular recipes I’ve shared lately is this vegetable orzo soup. This is a spin-off of that recipe, using more seasonal spring vegetables and adding a lemon-dill flavour to the broth (rather than a tomato-based one). It’s a little bit lighter and brighter, but still SO comforting with every bite!!

Cooked in one-pot, this lemon orzo soup with veggies is also incredibly easy to make. This recipe makes quite a large batch that you can store in the fridge and enjoy for a few days, too 🙂

Want more dietitian-designed healthy soup recipes? You may also enjoy my vegan potato + zucchini soup, this simple tomato rice soup, or this tofu vegetable stew!

Recipe ingredients in small bowls.

Recipe ingredients + substitutions

  1. Asparagus: try to purchase thicker spears of asparagus for better, chunkier texture and to avoid overcooking.
  2. Carrots: you may use regular orange carrots, or tri-coloured carrots.
  3. Snap peas: I like using sugar snap peas because they are crunchier and thicker in texture, but you may use the thinner snow peas if that’s what you can find.
  4. Leek
  5. Swiss chard: use any type of chard – rainbow, green, red, etc. Or, you can swap with another leafy green like kale or spinach.
  6. Yellow onion: you may also use a shallot, if preferred.
  7. Garlic
  8. Italian seasoning
  9. Olive oil
  10. Vegetable broth: I used a reduced sodium veggie broth, but you are welcome to use chicken broth if that’s what you have on hand.
  11. Orzo: Also known as risoni, orzo is a short pasta that’s shaped like a large grain of rice. It cooks super quickly – only 7 minutes – and gets added to the soup pot directly! If you follow a gluten-free diet, you may use a gluten-free orzo – brands like DeLallo and Jovial both carry a GF option. Otherwise, you may stir in some COOKED gluten-free pasta (short shape) or a cooked gluten-free grain, like rice or quinoa.
  12. Fresh dill
  13. Lemon
  14. Protein option: you may choose from a variety of protein options to suit your dietary preferences. Cooked + shredded chicken, shredded turkey, canned white beans, or canned chickpeas would all pair wonderfully. I personally used shredded rotisserie chicken.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make spring vegetable soup

Sautéing onion and garlic in a large pot.

STEP 1: Start making this soup by heating up olive oil in a large, deep pot and cooking your diced onion and minced garlic.

Sautéing chopped vegetables in the pot.

STEP 2: Next, you’ll cook all the chopped up spring veggies.

Adding vegetable broth to the pot.

STEP 3: Then, add in your veggie broth and bring the liquid to a boil.

Adding uncooked orzo to the soup pot.

STEP 4: Once boiling, add in the uncooked orzo.

Adding chopped swiss chard to the soup pot.

STEP 5: Add in the chopped swiss chard (or a similar leafy green, like kale).

Stirring cooked, shredded chicken into the soup pot.

STEP 6: You’ll want to add your protein of choice in now as well. I love using shredded rotisserie chicken – the flavours will cook into the soup!

Adding fresh dill and lemon juice to the soup pot.

STEP 7: After you’ve let the orzo cook for about 6 minutes, you’ll want to add in plenty of fresh dill and lemon juice to finish.

Spring vegetable soup in large saucepan.

STEP 8: Give everything a good stir, adjusting seasonings to taste. Serve hot and enjoy!!

Nutrition benefits of this soup

Here are some of the health benefits of the key ingredients found in this spring veggie soup:

  1. Orzo is a source of energizing carbohydrates, multiple B-vitamins, and plant-based protein, with a 1/2-cup serving providing 7 grams of protein.
  2. Carrots are a great source of dietary fiber and antioxidants, like beta-carotene, lutein, and lycopene. They’re also a source of micronutrients like vitamins A, K, B6, C, folate, and potassium.
  3. Asparagus is rich in many micronutrients, including vitamins K, A, C, E, folate, and potassium. It’s also a good source of fiber, with just 5 spears providing about 8% of your daily fiber needs.
  4. Snap peas are high in vitamin C and a good source of vitamin K, vitamin A, and folate.
  5. Leeks are a good source of vitamin C, vitamin B6, iron, magnesium, and calcium. Like the other veggies here, they’re also source of fiber and antixoxidants!
  6. Swiss chard is a nutrition powerhouse, high in vitamin K, vitamin A, magnesium, vitamin C, copper, manganese, iron, vitamin E, potassium, and calcium.
  7. Chicken is incredibly rich in complete protein, with about 26 grams in a single chicken breast. It’s also high in a number of micronutrients, including niacin, selenium, phosphorus, vitamin B6, and vitamin B12.
Serving of spring vegetable soup in a bowl.

More healthy soup recipes

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Get the Recipe: Spring Vegetable Soup (Easy, One-Pot!)

This healthy spring vegetable soup is made with 7 chunky veggies, orzo pasta, fresh dill, lemon juice, and Italian seasoning. The perfect combo of warm and cozy, yet fresh and bright for that transitional spring season! You may use shredded chicken for protein, or a plant-based option like white beans.
Spring vegetable soup with orzo and chicken in a bowl.
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Ingredients

  • 1/4 cup olive oil
  • 1 cup chopped yellow onion
  • 4 large cloves garlic, minced
  • 1.5 cups chopped carrots (approx. 2 carrots)
  • 1.5 cups chopped asparagus, woody stems removed (use thicker spears)
  • 1.5 cups chopped snap peas
  • 1 leek, cut into 1/4-inch rounds (use white part of leek, only)
  • 1 Tbsp Italian seasoning
  • 5 cups vegetable broth, low sodium
  • 3/4 cup orzo, dry (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
  • 1/2 a lemon, juice only (or use whole lemon, if preferred!)
  • Salt + pepper, to taste

Instructions

  • Heat olive oil in a large, deep pot over medium-high. Add in chopped onion and minced garlic. Stir and cook for 5 minutes.
  • Next, add chopped carrots, asparagus, snap peas, leeks, and Italian seasoning to the pot. Season with salt and pepper, then stir to cook for about 3 minutes.
  • Then, pour in vegetable broth. Cover the pot and bring broth to a boil.
  • Once broth is boiling, stir in the uncooked orzo, chopped swiss chard, and shredded chicken. Cook for 6 minutes. TIP: Please see notes for other protein ideas, including vegetarian options.
  • Finally, stir in the fresh dill and lemon juice. Taste and add more salt + pepper as needed, before serving into bowls!

Notes

*SERVINGS: This recipe as written makes between 4-6 servings, depending on personal needs and hunger levels.
*PROTEIN OPTIONS: I personally used shredded rotisserie chicken as the protein in this recipe – I love the way the flavours release into the soup. You may also use some leftover cooked chicken or turkey. For a vegan/vegetarian option, this would work great with canned white beans or chickpeas!
*INGREDIENT NOTES + SUBSTITUTIONS:
  • Please try to purchase thicker spears of asparagus, as the thin ones won’t have the same chunky texture and may get overcooked.
  • Feel free to swap Swiss chard with another leafy green, like a couple leaves of kale, or a few handfuls of spinach.
  • You may use a shallot in place of yellow onion, if preferred.
  • You may use chicken broth instead of veggie broth.
  • If you follow a gluten-free diet, you may use a gluten-free orzo – brands like DeLallo and Jovial both carry a GF option. Otherwise, you may stir in some COOKED gluten-free pasta (short shape) or a cooked gluten-free grain, like rice or quinoa. These have longer cooking times than the orzo, which is why I recommend cooking them separately!
 
*LEFTOVERS:
  • You can keep leftovers of this recipe in an airtight container in the fridge for 3 days.
  • Reheat leftovers on the stovetop or in the microwave.
  • If the orzo has absorbed too much of the liquid, simply stir in more veggie broth or water before reheating!
Calories: 446kcal | Carbohydrates: 44g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 149mg | Potassium: 810mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10901IU | Vitamin C: 44mg | Calcium: 126mg | Iron: 5mg

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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