Photo of Spring vegetable soup with orzo by WW

Spring vegetable soup with orzo

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This simple soup is full of spring vegetables and fresh herbs. Tender orzo makes it hearty and adds a richness. Stir in some cooked chicken or shrimp to make it a main meal or, toss in a few handfuls of fresh baby spinach at the end of cooking for even more veggies. Make a flavor variation by using fresh thyme in place of the dill. Serve smaller bowls as an easy and beautiful starter for a dinner party. Ready in just 30 minutes, this soup can come together for a weeknight or weekend dinner.


Reduced-sodium chicken broth

6 cup(s)

Uncooked orzo


Uncooked carrot(s)

1 large, diced

Uncooked asparagus

1½ cup(s), sliced diagonally in bite-size pieces

Frozen green peas

1 cup(s)

Uncooked scallion(s)

4 medium, sliced


cup(s), fresh, chopped

Fresh lemon juice

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground, or to taste


  1. Bring broth to a boil in a large saucepan over high heat.
  2. Add orzo and carrots; boil 7 minutes.
  3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes.
  4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper.
  5. Serving size: 1 cup