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Spinach Lemon Orzo Soup

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Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

 
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.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

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.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

First, heat your oil in a large heavy pot or stock pot.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

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.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

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.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

Turn the heat to medium and add the orzo.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

Now add that yummy spinach. Cook for 1 minute.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

Add the lemon juice.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

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.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

Serve immediately garnished with freshly grated Parmesan.

 
 
 
Tasty Kitchen Blog Spinach Lemon Orzo Soup. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Cassie of Bake Your Day.

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.

 
 

Printable Recipe

Spinach Lemon Orzo Soup

See post on BakeYourDay’s site!
4.74 Mitt(s) 23 Rating(s)23 votes, average: 4.74 out of 523 votes, average: 4.74 out of 523 votes, average: 4.74 out of 523 votes, average: 4.74 out of 523 votes, average: 4.74 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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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, Zested And Juiced
  • 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.