This bright and nourishing Orzo Soup with Spinach and Lemon is a cozy bowl of comfort with a fresh, zesty twist. Tender orzo simmers in a savory vegetable broth, then gets loaded with sweet carrots, celery, and a generous handful of spinach. A squeeze of lemon and a sprinkle of zest wake everything up, making this an easy, weeknight-friendly soup that still feels special and uplifting.
Ingredients
- 1 cup orzo pasta
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups fresh spinach, chopped
- 1 lemon, juiced and zested
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
- Once boiling, add the orzo pasta. Reduce heat to a gentle boil and cook according to package instructions, usually 8–10 minutes, until the orzo is al dente, stirring occasionally so it doesn’t stick to the bottom.
- Stir in the chopped spinach, lemon juice, and lemon zest. Season with salt and freshly ground black pepper to taste.
- Let the soup simmer for an additional 2–3 minutes, just until the spinach is wilted and the flavors meld.
- Remove from the heat. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Variation
- Add protein: Stir in a can of rinsed chickpeas or white beans in the last 5 minutes of cooking, or add cooked shredded chicken if you’re not keeping it vegetarian.
- Creamy lemon orzo soup: Swirl in 1/2–3/4 cup of coconut milk or a splash of cream at the end of cooking for a silkier, richer broth.
- Herby twist: Add a teaspoon of dried oregano or thyme while the broth simmers, or finish with extra fresh herbs such as dill or basil along with the parsley.
Cooking Notes
- Stir the orzo frequently while it cooks so it doesn’t settle and stick to the bottom of the pot.
- Add the spinach near the end so it stays bright green and tender rather than overcooked and dull.
- Taste the soup after adding the lemon and adjust the seasoning lemon can mute salt slightly, so you may need a final pinch of salt.
Serving Suggestions
- Serve with crusty bread, garlic bread, or warm pita for dipping into the lemony broth.
- Pair with a simple side salad like mixed greens with olive oil and balsamic to make it a light but satisfying meal.
- Top each bowl with extra lemon zest, a drizzle of olive oil, or a sprinkle of grated Parmesan (or vegan Parm) for extra richness.
Tips
- Prep the vegetables in advance and store them in the fridge so you can get the soup on the table even faster on busy days.
- If making ahead, cook the orzo separately and add it to each bowl before serving; this prevents it from soaking up too much broth in the fridge.
- Use low-sodium broth so you can better control the salt level, especially if you plan to add salty toppings like cheese.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 6 g
- Sodium: 700 mg (approx.)
Frequently Asked Questions
- Can I use another pasta instead of orzo?
Yes. Small shapes like ditalini, small shells, or elbow macaroni work well. Adjust the cooking time according to the package instructions. - Does this soup freeze well?
Because orzo absorbs liquid and can become very soft, it’s best to freeze the soup without the pasta or cook the orzo separately and add it fresh when serving. - How can I make this soup vegan?
The base recipe is already vegan as long as your vegetable broth is vegan and you skip any dairy garnishes like Parmesan cheese. - How long does the soup keep in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Add a splash of broth or water when reheating if it has thickened.
Conclusion
This Orzo Soup with Spinach and Lemon is the perfect blend of cozy and refreshing comforting enough for chilly evenings, yet bright and light from all that citrus and greens. With simple ingredients, one pot, and only about 30 minutes from start to finish, it’s an easy, nourishing recipe you’ll want to keep in your regular rotation.
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Orzo Soup with Spinach and Lemon
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, can be made vegan
Description
This bright and nourishing Orzo Soup with Spinach and Lemon is a cozy bowl of comfort with a fresh, zesty twist. Tender orzo simmers in a savory vegetable broth, then gets loaded with sweet carrots, celery, and a generous handful of spinach. A squeeze of lemon and a sprinkle of zest wake everything up, making this an easy, weeknight-friendly soup that still feels special and uplifting.
Ingredients
Scale
- 1 cup orzo pasta
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups fresh spinach, chopped
- 1 lemon, juiced and zested
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
- Once boiling, add the orzo pasta. Reduce heat to a gentle boil and cook according to package instructions, usually 8–10 minutes, until the orzo is al dente, stirring occasionally so it doesn’t stick to the bottom.
- Stir in the chopped spinach, lemon juice, and lemon zest. Season with salt and freshly ground black pepper to taste.
- Let the soup simmer for an additional 2–3 minutes, just until the spinach is wilted and the flavors meld.
- Remove from the heat. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a slightly thicker soup, simmer uncovered for a few extra minutes after the orzo is cooked, or use a bit less broth.
- The soup will continue to thicken as it sits because the orzo absorbs liquid. Add extra broth or water when reheating to reach your desired consistency.
- Use a good-quality vegetable broth because it provides most of the flavor base in this simple soup.
- Adjust the amount of lemon juice and zest to your taste start with less and add more if you’d like it brighter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 210 kcal
- Sugar: 4 g (approx.)
- Sodium: 700 mg (approx., varies by broth)
- Fat: 7 g (approx.)
- Saturated Fat: 1 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 6 g (approx.)
- Cholesterol: 0 mg
Keywords: orzo soup, spinach soup, lemon orzo soup, vegetarian soup, easy weeknight dinner, one-pot soup