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Dinner recipe · from the recipe book

Lemony Shrimp and Spring Vegetable Orzo Soup

A bright, garlicky broth full of tender shrimp, crisp-tender asparagus, peas and small pasta, finished with lemon and dill.

Lemony Shrimp and Spring Vegetable Orzo Soup

Ingredients

  • 1 lb450 gShrimpcut into bite-size pieces
  • 4 cups900 gVegetable broth
  • 2 cups480 gWater
  • 5 oz140 gPasta, drysmall shape such as orzo or ditalini
  • 7 oz200 gAsparaguscut into 1-inch pieces
  • 1 cup150 gGreen peas, frozen
  • 1 medium200 gZucchinidiced
  • 2 medium120 gCarrotsdiced
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2 cups loosely packed60 gBaby spinach
  • 2½ tbsp40 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare all vegetables first: dice the onion, carrot and zucchini, cut the asparagus into 1-inch pieces, mince the garlic, chop the dill, and cut the shrimp into bite-size pieces; keep the shrimp refrigerated until step 6.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring, for 5 minutes until the onion softens.
  3. Add the garlic and red pepper flakes and stir for 30 seconds until fragrant.
  4. Pour in the vegetable broth and water and bring to a boil.
  5. Add the pasta and simmer for 5 minutes, stirring now and then.
  6. Add the zucchini and asparagus and simmer 3 minutes. Add the peas and the shrimp and simmer 2 to 3 minutes, until the shrimp are pink and opaque and reach 145°F (63°C).
  7. Turn off the heat and stir in the spinach until wilted. Stir in the lemon juice, lemon zest, salt and black pepper.
  8. Ladle into bowls and top with the dill.

Contains: Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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