Photo of Spring vegetable soup with orzo by WW

Spring vegetable soup with orzo

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
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.

Ingredients

reduced-sodium chicken broth

6 cup(s)

uncooked orzo

cup(s)

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

dill

cup(s), fresh, chopped

fresh lemon juice

2 Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground, or to taste

Instructions

  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

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