WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
Craving a bowl of pure comfort that also happens to be packed with bright, vibrant flavors? This lemon orzo spinach soup is your answer. It's a simple yet sophisticated soup that's easy to prepare, making it perfect for cozy nights or a light lunch.
Jump to:
Watch how to make this
What makes this dish special
I've been a private chef for a company for years now, cooking lunches for about 30 employees on a daily basis. Recently, they decided to participate in Meatless Mondays starting in January. I was all for the idea, especially because I try to eat as many vegetarian meals myself. So while brainstorming what to make for the crowd of meat lovers, I decided to go simple, but healthy with a lemon orzo spinach soup. It's similar to my creamy Tuscan lemon artichoke soup, but with a lighter touch.
This soup is the best of both worlds because it's a bright dish yet still warms your bones. And since we're still in January, this soup is healthy and vegetarian! Throw some cannellini beans with orzo, spinach, parmesan, and lots of fresh herbs, and you're good to go!
Recipe
Lemon Orzo Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 celery stalks chopped
- 3 medium carrots chopped
- 6 cloves garlic minced
- salt and pepper
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 1 ounce parmesan rind
- 1 bay leaf
- 28 ounces canned cannellini beans with liquid
- 4 cups chicken or vegetable broth
- 6 cups spinach
- 2 cups cooked orzo
- juice of 1 lemon
- ½ cup grated parmesan
- ¼ cup chopped fresh parsley
- ¼ cup fresh dill
Instructions
- Heat olive in a large saucepot over medium-high heat. Add the chopped onion, celery, and carrots. Season with salt and pepper and saute until the vegetables are translucent, about 5-6 minutes. Add garlic and saute for 1 more minute.
- Add dried oregano, bay leaf, red pepper flakes, dried thyme, parmesan rind, canned cannellini beans with their liquids, and chicken or vegetable broth. Cover the pot and bring it to a boil. Reduce the heat to medium-low and continue to simmer for 20 minutes.
- Remove bay leaf and parmesan rind. Add spinach and cooked orzo and cook until spinach wilts about 2-3 minutes. Season the soup with lemon, salt, and pepper.
- Portion the soup into bowls and top with grated parmesan, fresh parsley, and fresh dill. Serve immediately.
Notes
Step-by-step instructions
Step 1: Saute vegetables
It wasn't until I finished writing this recipe that I realized this soup was inspired by Panera. The last time I went, they had this lemon chicken soup that was average, to say the least.
I suppose I still had the soup on my mind and thought I could improve on it. And so here we are, and I can proudly say, I think I did the soup justice!
Start preparing the soup by heating oil in a large pot over medium-high heat. Add the vegetables and saute them until they start to soften. Season the vegetables at the beginning to allow the salt to draw out some of the moisture.
Add the garlic and saute for another minute.
There aren't too many ingredients in this lemon orzo spinach soup, but there are a few key ones that add all the flavor. You have the basic mirepoix, the mix of onions, carrots, and celery to create the backbone of the soup.
The garlic, dried herbs, and red chili flakes add the balance of seasonings, while the parmesan rind adds the umami. Please, if you have to skip one ingredient, do not skip the parmesan rind. It makes such a huge difference in the outcome because it adds so much flavor.
Step 2: Simmer
Add the remaining ingredients to the pot, excluding the orzo and spinach, and bring it to a boil.
It may sound odd, but I like to add beans with their canned juices to soups. The juices help thicken the soup while adding, yes, you may have guessed it, a little extra flavor.
Let the soup simmer on low heat for 20 minutes to allow the flavors to develop.
Then, add the cooked orzo and spinach and simmer for another couple of minutes. I like to add cooked orzo instead of dry orzo because dry orzo will absorb a lot of the stock. However, you can add dry orzo instead and adjust the liquid accordingly.
Season the soup with salt, pepper, and a squeeze of lemon. Portion the bowls and finish with plenty of fresh herbs. If you're feeling extra special, go ahead and add more parmesan as well.
To be honest, I was a little scared to serve this to the company. They love their chicken tamale pies, Carolina BBQ roasted pork, and Asian steak, and this lemon orzo spinach soup was completely different. Luckily, I received rave reviews!
Apparently, everyone was eating in silence for the first 5 minutes or so because they were busy enjoying the soup. Hip hip hooray!
This soup is great as a main dish, but if you're looking for a fun side, serve it alongside crusty bread and this sun-dried tomato olive oil bread dip!
Make-ahead and storage
- Make-ahead: You can make the soup ahead of time, but add the orzo and spinach just before serving to prevent them from becoming mushy.
- Store: Leftovers will last for 3-4 days in the refrigerator in an airtight container. Note that the orzo may absorb more liquid as it sits.
More vegetarian soup recipes
Looking for more vegetarian soup ideas? Try these:
Work with me
All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Leave a Reply