The Pioneer Woman Tasty Kitchen
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Spinach Lemon Orzo Soup

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

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Level: Easy

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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

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.

3 Comments

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Jessica Kraus on 4.23.2012

Looks amazing! I am going to make this tonite!

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wendy'skitchen on 4.18.2012

Delicious! Added the chicken and used kale (out of spinach). It’s a keeper! The whole family loved it.

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cherryblossomsc on 1.31.2012

I made this last week and man it was delicious! Thanks.

23 Reviews

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Deanna F on 7.13.2013

Love this soup – it takes me back to Greece! (Not a huge thyme fan though so I only put in half and added some oregano.)

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Naomi S. on 1.17.2013

I used 1/2 tsp. cayenne pepper, instead of red pepper flakes. The heat was still there but it was subtle and even, so it might be a good alternative for someone who does not like too much heat. My 4 and 1 y.o. kids loved it, so I will make it again sometime. I served mine with chicken tenders (their favorite) and a mixed green salad.

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cbunyan on 1.2.2013

I was excited about this soup because if the rave reviews but felt like the end result was very blah. I used about 10 times more spinach than the recipe called for but it still got lost in all the orzo and broth. When i looked at the leftovers the next day it was no longer soup at all! The orzo expanded like crazy over night and sucked up all the broth! Anyway, there just wasn’t enough flavor to make this again.

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Jessie on 11.12.2012

So delicious! The red pepper was pretty strong and I can’t handle much spice but I ate it all anyway.

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christymae on 9.23.2012

Loved it!! Didn’t have a fresh lemon so we used store bought juice, still yummy

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