Lemon and Spinach Orzo Soup
A bright and creamy Lemon and Spinach Orzo Soup featuring tender vegetables, tender orzo, and a zesty lemon finish. Rich in fiber, plant-based protein, and healthy fats, it’s a quick, nourishing, and satisfying option for lunch or dinner. Perfect for meal prep or a cozy, weekday comfort meal.
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.
