Bright, refreshing, and nourishing, this Lemon and Spinach Orzo Soup is a perfect balance of comfort and vitality.
Packed with fiber-rich vegetables, plant-based protein from orzo, and heart-healthy fats from olive oil, it’s light yet satisfying.
Quick to prepare and naturally low in saturated fat, this soup is ideal for everyday meals, weeknight dinners, or make-ahead lunches.
Lemon and Spinach Orzo Soup
Equipment
- Large Pot or Dutch Oven – 1
- Cutting Board (1)
- Chef’s Knife (1)
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 medium carrots thinly sliced
- 1 medium yellow onion diced
- 2 medium celery stalks diced
- 2 cloves garlic minced
- ¼ tsp red chili flakes optional
- 6 cups vegetable broth or more as needed
- Salt and pepper to taste
- ½ cup dried orzo pasta heaping
- 1 cup half-and-half
- 2 cups baby spinach roughly chopped
- 1 medium lemon zest and juice
- Optional Toppings:
- Freshly grated Parmesan cheese
- Fresh herbs such as parsley or basil
Instructions
- Heat the Oil and Sauté Vegetables: Begin by drizzling 2 tablespoons of extra-virgin olive oil into a large pot or Dutch oven over medium-low heat. Let the oil warm gently until it shimmers lightly, releasing a subtle aroma. Add the thinly sliced carrots, diced onion, and diced celery. Sauté these vegetables slowly for about 8 to 10 minutes, stirring occasionally, until they become tender, fragrant, and slightly translucent. This step builds a flavorful foundation for your soup.
- Add Aromatics and Spices: Next, add the minced garlic to the softened vegetables along with a pinch of red chili flakes, if you like a gentle hint of heat. Stir continuously for 30 seconds to 1 minute, just until the garlic becomes aromatic. Be careful not to let the garlic brown, as this can create a slightly bitter taste. The combination of garlic and chili will infuse the soup with depth and warmth.
- Incorporate the Broth and Seasonings: Pour in 6 cups of vegetable broth, or more if you prefer a slightly thinner soup. Season generously with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients. Increase the heat to medium and allow the mixture to come to a gentle boil. This helps the flavors meld together and creates a comforting, savory base for your orzo.
- Cook the Orzo to Al Dente: Once the soup reaches a gentle boil, add ½ heaping cup of dried orzo pasta. Stir frequently to prevent the orzo from sticking to the bottom of the pot. Let the orzo cook for 8 to 10 minutes until it is tender but still slightly firm at the center (al dente). Taste occasionally to ensure the texture is perfect for your preference, remembering that the pasta will continue to absorb liquid even after cooking.
- Add Creaminess and Greens: Lower the heat to a gentle simmer and stir in 1 cup of half-and-half. This will create a creamy, comforting texture without overpowering the fresh flavors. Immediately add 2 cups of roughly chopped baby spinach and stir until the leaves are fully wilted, about 2 to 3 minutes. The spinach will retain its vibrant green color and add a nutrient-rich boost to the soup.
- Finish with Lemon Zest and Juice: Remove the pot from heat. Grate the zest of 1 medium lemon directly into the soup and then squeeze in a few tablespoons of lemon juice. Stir thoroughly to combine. Taste and adjust seasoning with additional salt or pepper if necessary. The lemon adds a bright, refreshing zing that elevates the flavors and balances the creaminess.
- Serve and Garnish Beautifully: Ladle the soup into bowls while still warm. Top with freshly grated Parmesan cheese or a sprinkle of fresh herbs such as parsley or basil, if desired. Serve immediately for the best flavor and texture. Remember, if you plan to store leftovers, the orzo will continue absorbing the broth, so you may need to add a splash of water or additional broth when reheating.
Notes
- Use a good-quality extra-virgin olive oil for a subtle, fruity flavor that enhances the soup.
- Thinly slicing carrots and dicing celery and onions ensures even cooking and a smooth texture.
- Adjust the red chili flakes to control the heat, or omit entirely for a milder flavor.
- For a creamier texture without heavy cream, you can substitute half-and-half with whole milk or unsweetened plant-based milk.
- Orzo will continue to absorb liquid over time; add extra broth or water when reheating leftovers to maintain a perfect consistency.
- Freshly squeezed lemon juice and zest are key for that vibrant, zesty finish that brightens the entire soup.
- Optional toppings like Parmesan or fresh herbs elevate the presentation and flavor, but the soup is delicious on its own.
Chef’s Secrets for Flavorful Soup
The secret to an outstanding Lemon and Spinach Orzo Soup lies in layering flavors.
Start by gently sautéing the vegetables over medium-low heat to bring out their natural sweetness without browning.
Adding garlic and a pinch of chili flakes at just the right moment ensures aromatic depth.
Stirring in the lemon zest and juice at the end brightens the entire soup, creating a vibrant, fresh flavor that balances the creamy texture.
Choosing a low-sodium, high-quality vegetable broth helps control the salt level while enhancing the soup’s natural richness.
Serving Suggestions for Every Occasion
This soup shines as a light lunch or a comforting dinner, served with a side of crusty whole-grain bread or a fresh green salad.
Sprinkle freshly grated Parmesan cheese or toasted pine nuts on top for added texture and richness.
For a heartier meal, pair the soup with a simple roasted chicken breast or baked tofu.
It also works beautifully as part of a meal-prep routine, reheating well for lunches throughout the week while maintaining its creamy consistency with a splash of broth or water.
Storage Tips to Keep Soup Fresh
To store leftovers, allow the soup to cool completely before transferring it into an airtight container.
Refrigerate for up to 3–4 days. When reheating, add a small amount of vegetable broth or water to prevent the orzo from becoming overly thick or mushy.
This soup also freezes well for up to 2 months; freeze in portions for easy future meals.
Thaw overnight in the refrigerator, then gently reheat on the stovetop over low heat, stirring occasionally to maintain its creamy texture and vibrant flavor.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Substitute the half-and-half with unsweetened almond, oat, or soy milk, and skip the Parmesan topping.
The soup will remain creamy and flavorful, with the lemon and spinach providing brightness.
2. How can I make this soup ahead of time?
You can prepare the soup up to 24 hours in advance. Store in the refrigerator, and add extra broth when reheating to maintain the perfect consistency.
Orzo tends to absorb liquid over time, so reheating with a splash of water or broth works best.
3. Can I use other greens besides spinach?
Absolutely. Baby kale, Swiss chard, or even arugula can be substituted. Add sturdier greens like kale earlier in the cooking process so they have time to soften, while tender greens like arugula should be added at the end, just like spinach.
4. How do I prevent the orzo from sticking together?
Stir the soup occasionally while the orzo cooks, and maintain a gentle boil. After cooking, store the soup with enough liquid to prevent the pasta from clumping.
Reheating with additional broth helps restore the original texture.
5. Can I make this soup spicier?
Yes! Increase the red chili flakes or add a pinch of cayenne pepper during the sautéing step.
You can also top the soup with a drizzle of chili oil for extra heat without altering the creamy base.
