Lemon and Spinach Orzo Soup - Supper With Michelle

 

My Lemon and Spinach Orzo Soup is one of those bowls of sunshine that tastes so vibrant and refreshing. There’s just something about that ziiiiing when you take that first bite and your eyes open a little wider and then you have the comfort from the broth. It’s truly a delight to enjoy no matter the time of year.

Now, when I first started making this soup, I was thinking of a soup like “Chicken Noodle” minus the chicken obviously, with a good ol’ mirepoix base. And then as it started coming together, I thought, “Oooohhhh some cream would go really nicely in this”….and then the lemon came to mind….and then I decided to throw in a little spinach.

Remember this soup, if you or a loved one is ever feeling under the weather. It’s the perfect feel good pick me up type of soup. And I imagine it will also be great for nursing a cold by adding a little turmeric to it and leaving out any dairy products.

To make this soup a little heartier, feel free to add in some cooked white beans or chickpeas or other veggies and adjust the broth/liquid as needed.

 

Lemon and Spinach Orzo Soup - Supper With Michelle

Here are some other additions and ideas to consider:

  • temper in an egg or two, similar to avgolemono soup
  • add cooked white beans such as: chickpeas, great northern beans, or cannellini beans
  • add dried herbs or garnish with a small handful of fresh herbs
  • add in a small portion (about a cup) of other veggies that don’t have a long cooking time such as fresh peas, corn, shredded carrots, or zucchini
  • top with a little freshly grated parmesan cheese

Are there ways to veganize this recipe???

Use a non-dairy milk (a lite unsweetened coconut milk works well here) instead of half and half.

 

Looking for other great soups and stews? Give these delicious recipes a try! 

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Thank you so much for stopping by today! I hope that you enjoy my Lemon and Spinach Orzo Soup. The full printable recipe is below. Enjoy!

 

Lemon and Spinach Orzo Soup - Supper With Michelle

Get the Recipe: Lemon and Spinach Orzo Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
My Lemon and Spinach Orzo Soup is one of those bowls of sunshine that tastes so vibrant and refreshing. There’s just something about that ziiiiing when you take that first bite and your eyes open a little wider and then you have the comfort from the broth. It’s truly a delight to enjoy no matter the time of year.
5 from 22 reviews
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Ingredients

  • a good drizzle of olive oil, extra-virgin
  • 2 medium carrots, thinly sliced
  • 1 medium yellow onion, diced
  • 2 medium celery stalks, diced
  • 2 cloves garlic, minced
  • a pinch red chili flakes, optional
  • 6 cups vegetable broth, or more if needed
  • salt and pepper , to taste
  • ½ heaping cup orzo, dried pasta
  • 1 cup half and half
  • 2 cups baby spinach, roughly chopped
  • 1 medium lemon , a bit of lemon zest and lemon juice

Optional Toppings:

  • freshly grated Parmesan cheese
  • fresh herbs

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Instructions

  • Heat a good drizzle of oil in a large pot or Dutch oven over medium-low heat.
  • Add in the carrots, onion, celery, and sauté until the vegetables start to soften, about 8 to 10 minutes. Add in the garlic and red chili flakes, and sauté until fragrant, about 1 minute.
  • Stir in vegetable broth, season with salt and pepper, and bring soup to a boil over medium heat. Stir in the orzo and boil just until al dente, about 8 to 10 minutes.
  • Reduce the heat to low. Once settled, stir in the half and half and spinach and simmer just until the spinach is wilted, about 2 to 3 minutes. Remove the pot from the heat.
    Sprinkle in some lemon zest, give a few squeezes of lemon juice and give that a stir. Taste and add more salt or pepper, if needed. (As with most soups that involve pasta, you may have to add more water or broth to any leftovers the longer it sits and the pasta expands.)
  • Ladle the soup into your bowls and garnish with any toppings, if using. Serve and enjoy!

Notes

My favorite low sodium vegetable broth to use is this one. It also gives it this beautiful rich yellow color.
Serving: 8ounces, Calories: 135kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 1483mg, Potassium: 350mg, Fiber: 2g, Sugar: 9g, Vitamin A: 7482IU, Vitamin C: 23mg, Calcium: 107mg, Iron: 1mg