I love soup, but for some reason it’s one of those dishes that I never make at home. I don’t know why, maybe it’s because I live in a house of boys … and bigger boys. Meals usually consist of manly food, like burgers, roast, and steak. If I put a bowl of soup in front of my husband and son, I’m quite sure they would stare at me as if I’d sprouted three horns on my head. Soup is not man food, at least in my house.
But a girl’s gotta have something for herself every now and then, and this girl wanted a bowl full of warm, delicious soup. When I found this Spinach Lemon Orzo Soup recipe from TK member Cassie, I knew it fit the bill perfectly.
I love recipes that have just a few simple ingredients, and this one (adapted from Faith Durand of The Kitchn) is super simple but definitely delicious.
First, heat your oil in a large heavy pot or stock pot.
Add the onion and garlic and cook for 3-4 minutes until fragrant. Please ignore my black-bottomed pot. It perpetually looks dirty even though it’s not, kind of like my 5-year-old, who usually is.
Add the lemon zest, red pepper flakes and thyme. (Note: I only had fresh thyme on hand, so I doubled the amount and used 2 teaspoons.) Cook another 3 minutes until the onions are tender and translucent.
Turn the heat to medium and add the orzo.
Now add that yummy spinach. Cook for 1 minute.
Add the lemon juice.
Add your broth. You can use chicken or vegetable. Bring to a light simmer and cook for 12-15 minutes, until the orzo is barely tender.
Whisk the water and cornstarch together in a small bowl.
With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
Serve immediately garnished with freshly grated Parmesan.
I love the delicious mix of flavors and textures in this soup, and the parmesan adds the perfect crowning touch. I enjoyed my lunch so much, I ALMOST felt guilty about the PB&Js that my men decided to eat, after they refused to eat my non-manly soup. Their loss!
A hearty thank you Cassie for sharing this delicious recipe! Make sure you visit her blog Bake Your Day, where you will find so many wonderful looking dishes.
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Description
Healthy, creamy vegetarian soup that is quick to throw together and tastes like it has simmered all day.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Large Onion, Chopped
- 2 cloves Garlic, Minced
- 1 whole Lemon, Zest And Juice
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Thyme
- 2 cups Fresh Spinach Leaves, Packed
- 1-½ cup Uncooked Orzo Pasta
- 8 cups Vegetable Or Chicken Broth
- 2 Tablespoons Water
- 1 Tablespoon Cornstarch
- ¼ cups Freshly Grated Parmesan Cheese, More Or Less As Needed
Preparation Instructions
Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.
Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
Serve immediately garnished with freshly grated Parmesan.
Cassie’s notes:
This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach—just make sure you thaw, drain and squeeze out the excess water.
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!
27 Comments
Comments are closed for this recipe.
Cookin on 2.24.2012
I have made this recipe about 5 times already. It’s soo easy and delicious. My husband loves it so much as well. The parmesan cheese does really complement the soup, although I have used others types of cheeses as well.
Try it, especially if you love orzo. It might end up being that dish that you run to make when you’re hungry and don’t have too much time on your hands. I add paprika, lemon pepper, basil, coarse black pepper and chili powder to it, to add even more flavor. Thank you!!
Robin B. on 1.30.2012
I made this tonight with the following changes: I used chicken stock instead of vegetable stock, I added more spinach and I added 4 oz. of reduced fat cream cheese. It was To.Die.For!!! The kiddo has already declared on dibs for taking it with her to school tomorrow for lunch. Can’t beat that!!!
CK on 1.11.2012
I made this last night but added navy beans and garbanzo beans for protein. It was sooooooooooooo good! Served it with that rosemary bread…
Nancy Beckham on 1.11.2012
I made this soup last night, but did it backwards. I cooked chicken breasts in a pressure cooker and made my own broth, then added the orzo and lemon zest, cooked it 15 minutes and added the spinach and lemon juice. It was wonderful sprinkled with lemon pepper. this will be a go to soup for me.
Betty Boo on 1.11.2012
I copy recipes from Fbuzz to my files, so when I find a wonderful-looking recipe in a recipe I desire that has a list of ingredients done in the ill-conceived Initial Cap Method, I Want to Scream!!! What possesses someone to do this? It’s stupid-looking, makes NO GRAMMATICAL SENSE WHATEVER, and in fact makes YOU look like a big fool. None of the professionals do it. Hmm, I wonder why? I think they are on to something! I’ve put a fake name/email address there, by the way. I don’t need a response, but YOU need this comment. It’s a ridiculous affectation, and you only make yourself look silly.
Amy on 1.11.2012
Delish Amber! I’ve been checking out all things lemon this week and this one looks like a keeper.
Eric on 1.10.2012
The brand of pasta is important. I couldn’t get one of my regular brands of pasta and the texture was so bad I threw it out. Either cook the pasta separately and then drain to maintain firmness or be prepared to throw it out after 20 minutes or so. When I make soups to eat later: Pasta, rice and potatoes are cooked and stored separately–especially if I am to freeze it.
TexasHockeyMom on 1.10.2012
I also made this today and the recipe was easy and the soup was delicious! This one’s a keeper!
mrstjf on 1.10.2012
I tried this tonight. MMMMM it was sooo very good!
TR
Holly on 1.10.2012
I make at least three pots of soup each week, a girl has to have something in the fridge for lunch everyday doesn’t she? I’m making this tomorrow!
Judy on 1.10.2012
I just made this soup. Yum
Lauren's Latest on 1.10.2012
What an easy recipe!! Yum!
ComfortablyDomestic on 1.10.2012
Hooray! Lemon orzo soup was my all time favorite lunch in college when I would head over to Greektown on a break. Thanks for posting the recipe!
Gina on 1.10.2012
I used to make this soup when I was single and completely forgot how much I loved it! Thanks for the reminder…guess what’s going on my meal plan soon?
Kim B. on 1.9.2012
I LOVE orzo!! This is definitely a soup my whole family will enjoy
Can’t wait to make it!
Amber {Sprinkled With Flour} on 1.9.2012
Nikki, I’m so glad you had the chance to try this soup! It certainly would help with the wisdom tooth healing process. I love your use of scrambled egg instead of cornstarch, what a great substitution. Hope you feel better soon!
Shelah on 1.9.2012
So yummy! I added the chicken. I thinly sliced chicken breasts, dredged in corn meal, flash fried then added at the same time as the broth.
Nikki on 1.9.2012
I saw this recipe this afternoon when I got home from having a wisdom tooth pulled. Ouch. Anyways, I wasn’t in the mood to cook and this looked simple so I made it and was it ever delicious. I used scrambled eggs with parmesan instead of cornstarch and whisked it into the soup at the very end, kinda like straciatella.
Katrina on 1.9.2012
This is lovely! Yum!
Allyn on 1.9.2012
I love citrus in cozy things like soups. Makes them comforting and still bright all at once. Need to try this!
Greta on 1.9.2012
Can’t wait to try it!
Tabitha (From Single to Married) on 1.9.2012
mmmm… this looks amazing and perfect for these cold, winter months!
Deborah Green on 1.9.2012
Looks yummy.
Laurie - Simply Scratch on 1.9.2012
Oh I’ve been wanting to make this soup since I saw it appear on Tasty Kitchen! Looks so simple and light! Great recipe Cassie!
Heather (Heather's Dish) on 1.9.2012
this looks so light and refreshing…especially for a soup! sounds amazing
Terra on 1.9.2012
This looks hearty, delicious, and fun to make! Take care, Terra
Jessica @ How Sweet on 1.9.2012
i have some whole wheat orzo that i can’t wait to try this with! mmm mmm.