Lemon Orzo Soup
Bright, zesty, and utterly comforting, Lemon Orzo Soup is the ultimate bowl of warmth infused with Mediterranean flavors. This one-pot recipe combines tender orzo pasta, vibrant vegetables, and aromatic herbs like oregano and thyme, all simmered in a rich chicken or vegetable broth. A generous splash of freshly squeezed lemon juice and a hint of lemon zest bring a refreshing tang, perfectly complemented by the addition of baby spinach for a nutritious touch. Ready in just 45 minutes, this easy-to-make soup is perfect for busy weeknights or a light, satisfying lunch. Garnish with fresh parsley for an extra burst of freshness, and savor the cozy satisfaction of every spoonful. Simple, healthy, and delightfully citrusy, this lemon orzo soup is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 8 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 cup orzo pasta
- 0.25 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 4 cups baby spinach
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the broth, then stir in the oregano, thyme, and bay leaf. Bring the mixture to a boil over medium-high heat.
Once boiling, add the orzo pasta. Reduce the heat to medium and let the soup simmer for about 8-10 minutes, or until the orzo is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Remove the bay leaf from the soup and discard it.
Stir in the lemon juice, lemon zest, and baby spinach. Let the spinach wilt, which should only take about 1-2 minutes.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
