Lemon and Spinach Orzo Soup - Supper With Michelle

 

My Lemon and Spinach Orzo Soup is one of those bowls of sunshine that tastes like summer. 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. I will have to remember this soup, if I’m 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 and adjust the broth/liquid as needed.

 

Lemon and Spinach Orzo Soup - Supper With Michelle

 

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 like summer. 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 19 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
  • ½ heaping cup orzo, dried pasta
  • 1 cup half and half, can be substituted with a non-dairy creamer such as unsweetened coconut milk to make this soup vegan
  • salt and pepper , to taste
  • 2 cups baby spinach, roughly chopped
  • 1 medium lemon , a bit of zest and juice

Optional Toppings:

  • freshly grated Parmesan cheese
  • fresh herbs would also be nice

Equipment

  • 1 Large Pot or Dutch Oven

Instructions

  • Heat a good drizzle of oil in a large pot or Dutch oven over medium-low heat. Add in the
  • Add in carrots, onion, celery, and saute 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 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 add in salt and pepper to your liking. Add in the spinach and simmer just until the spinach is wilted, about 2 to 3 minutes. Remove the pot from the heat and zest in a bit of your lemon and a give a few squeezes of lemon juice and stir that in.
  • Ladle soup into your bowls and garnish with Parmesan, if desired.

Notes

The pasta may absorb some of your liquid so, if it gets too thick, then simply add a little more water in to thin it out a bit.
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