This nourishing vegan orzo soup has been fully loaded with the addition of artichokes, mushrooms, and great northern beans. It’s wholesome, nourishing, comfort food! Vegan, soy-free, nut-free, dairy-free.
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We finally had a cold snap in Florida last weekend!
It was so wonderful! We did all the wintery things that we could do just in case we don’t get any more cold weather this month. We drank our coffee outside under a mountain of blankets each morning, we wore cozy socks, and we snuggled on the couch by the twinkling Christmas tree while watching a Christmas movie.
Oh, and we ate lots and lots of soup!
Soup is one of my favorite meals to cook, especially comfort food soups like slow cooker jackfruit & wild rice soup or creamy vegan broccoli cheese soup. Travis only wants it when its cold out so I had to take advantage of his willingness while I could get it.
I wanted something bright and soul quenching; a hearty, nourishing soup that tastes like pure sunshine. This vegan version of lemon chicken orzo soup is exactly that. It tastes like comfort food but you know it’s good for you so it’s a win-win!
How To Make Orzo Soup
Classic lemon orzo soup is usually served with chicken but I made it vegan by replacing the chicken with tender artichokes and meaty mushrooms. You could substitute jackfruit if you don’t care for mushrooms or artichokes!
I also added two full cans of great northern beans for an extra hearty boost of low-fat plant-based protein. Each can of beans adds almost 25 grams of protein to the soup!
Orzo Soup Ingredients:
- Lemon juice
- Artichoke hearts
- Cremini mushrooms
- Great northern beans
- Vegetable broth
This lemon orzo soup recipe is so easy to make! I like to start cooking the orzo first in a separate pot while I make the rest of the soup. While the orzo is cooking, you start sauteing the onions, celery, carrots, and mushrooms in a soup pot until they’ve softened. Then add all of the seasonings and garlic and let it cook for a few minutes to allow the flavors to meld. Next, you add the vegetable broth and the beans and bring it to a low simmer for 10 minutes. Lastly, stir in the greens, artichokes, and lemon juice. When you serve the soup, put a scoop of the cooked orzo noodles in each bowl and pour the soup over it. That’s it!
Note – Cannellini beans or chickpeas would also be delicious if you don’t have great northern beans.
Should You Cook the Orzo In The Soup Broth?
I always run into this dilemma.
I want to use fewer dishes but I don’t like soggy noodles that have soaked up all the broth in the soup.
For me, one extra pot to cook the noodles isn’t a big deal. I prefer to add the noodles to each individual bowl of soup instead of dumping them all the main soup pot. But that’s just me.
It’s really a matter of preference but you can’t go wrong. If you do choose to add the orzo to the soup pot, you may need to add more vegetable broth when you heat up the leftovers.
I will say that when I was heating up the leftovers, I put the orzo directly into the pot so it all warmed together. I also added a few handfuls of roughly chopped arugula for added nutrients and a pop of color. It was insanely delicious!
What’s The Difference Between Orzo And Rice?
The main difference is that orzo is pasta that’s usually made from white or wheat flour, and rice is just rice. So if you’re looking to make this orzo soup gluten-free then you should use rice instead of orzo.
8 Reasons Why You’ll Love This Vegan & Vegetarian Orzo Soup
I obviously love this lemon artichoke orzo soup recipe or I wouldn’t be sharing it on the blog with you. However, I really know that a recipe is killer when my picky husband raves over it too!
Here are 8 reasons why you’ll love this lemon artichoke orzo soup recipe too:
- It’s super nourishing and filling.
- Feeling sick? Try this soup, the steamy hot, lemony broth will open up your airways!
- It’s loaded with protein and healthy plant-based ingredients.
- Orzo pasta + tons of veggies + lemon broth = healthy comfort food!
- It’s super easy to make = time saver!
- It’s a one-pot recipe if you cook the orzo in the broth = fewer dishes!
- This recipe makes enough for leftovers for tomorrow = less time in the kitchen!
- The flavors are freakin’ delicious!
I hope you enjoy this vegan and vegetarian orzo soup as much as we do! Happy slurping!
Vegan Soup Recipes that You Might Enjoy
If you’ve tried this orzo soup or any other recipe on the blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
This nourishing vegan and vegetarian orzo soup is fully loaded with the addition of artichokes, mushrooms, and great northern beans. It's wholesome, nourishing, comfort food! Vegan, soy-free, nut-free, dairy-free.
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 medium carrots, sliced
- 3 celery sticks, sliced
- 4 cloves of garlic, minced
- 1/2 lb cremini mushrooms, sliced
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- 2 (14 oz) cans great northern beans, rinsed and drained
- 4 cups vegetable broth (low sodium)
- Juice of one large lemon
- 9 oz jar of artichoke hearts, halved (in water, not oil)
- 2 cups arugula or spinach
- 1/4 cup flat leaf parsley, fresh
- 1 cup (8 oz) uncooked whole wheat orzo
Cook the orzo according to package instructions.
Heat oil in a large soup pot over medium heat. Add onions, carrots, mushrooms, and celery and cook until soft. Stir in garlic, thyme, and rosemary and cook until fragrant, about 1 minute.
Add the beans and vegetable broth to the pot. Bring it to a simmer, cover, reduce the heat and let it cook for 10 minutes or until all the vegetables have softened.
Stir in the lemon juice, artichoke hearts, any greens you want to use (spinach, arugula, kale), and parsley. Let the flavors meld by letting it cook for 5 more minutes. Season with salt and pepper.
Add a 1/4 cup of the cooked orzo to each bowl and pour the hot soup over it.
- If you don't cook the orzo separately, make sure you add enough extra vegetable broth to the soup pot for it to cook in.
- If you don't have great northern beans you could substitute cannellini beans or chickpeas.
- If you aren't a fan of artichokes, jackfruit would be a delicious substitute for the chicken and artichokes. Add the canned young green jackfruit to the soup when you add the beans so it has time to cook and get tender.
- If you put the leftover soup away with the orzo mixed in, it will absorb most of the broth by the next day. You'll need to add additional broth or water when you reheat it.
If you make this vegan orzo soup recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
What would you serve with this orzo soup recipe? Let me know in the comments!