Lemon Orzo Soup
Our Lemon Orzo Soup features veggies, baby spinach, and orzo pasta along with a delightful lemon flavor. The simplicity of our lemon orzo soup is what makes it special. It’s easy to make and very tasty! Best of all, it is ready in 20 minutes.
Lemon Orzo Soup
This Lemon Orzo Soup is an ideal soup for family and friends. It is not only colorful and flavorful, it’s very satisfying too. It offers a lovely scent of lemon in every spoonful. You can serve it with some crusty bread and a salad as a side for a complete meal.
We enjoy switching things up when making soups, and this lemon orzo soup is one of them. If you love Italian favorites, then try our classic Easy Pasta Fagioli, and Classic Italian Minestrone Soup. And, don’t miss our Tuscan Swiss Chard and Beans Soup.
The Italian Pasta Orzo
Italian pasta called orzo is a small pasta (also known as risoni) and it is shaped like a large grain of rice. We love it because orzo pasta is traditionally made with semolina, a type of flour made from durum wheat.
They are sold in every supermarket. But, Trader Joe’s sells packages of Italian Orzo Pasta (a product of Italy) for the best price: $1.00 per package. (…you can’t beat that!) 😉
How to Make This Lemon Orzo Soup?
Our full printable recipe card is located at the bottom. But first, let’s run through the steps before you start.
1. This recipe starts with sautéing onion, garlic, and carrots for 2 minutes.
2. Next, pour in all the liquid, both water, and broth, and bring it to a boil. Toss in orzo pasta, salt, and crushed red pepper flakes.
3. Simmer the soup until the orzo pasta is al-dente.
4. Finally, toss in a couple of handfuls of baby spinach and simmer until it wilts. Stir in lemon juice and cheese and the soup is ready to serve!
*PRO’s TIP: The longer the soup sits and waits to be served – keep in mind, that the orzo pasta will continue to cook and absorb most of the liquid.
Cook’s Notes and Tips:
- Can we use chicken broth? Yes, if you prefer, you can use chicken broth.
- Can we toss in additional spinach? Absolutely! You can toss in more spinach to your preference.
- Need it to be Vegan? Omit the grated cheese at the end.
- Add additional lemon juice? This is optional, and only if you prefer a punch more of lemon juice.
- Can we make it Gluten-Free? Yes, just look for your favorite GF orzo pasta.
- How to store this soup? Simply allow the soup to cool completely before transferring it to an air-tight container, and keep it chilled in the refrigerator. It will stay fresh for up to 3 days.
- Can we freeze this soup? Yes, it freezes well, but only up to 1 month.
- How to thaw if frozen? Thaw the soup overnight in your refrigerator. Then transfer to a pot and slowly reheat it on “low heat” on stove top.
Your family will love this easy lemon orzo soup!
This is such a flavorful dish and one you’ll enjoy making over and over again. The flavor of lemon is mild, not overpowering, giving this soup a lovely lemon scent. It’s delicious!
Try it and ENJOY!
More Italian Soup Recipes!
- Tortellini in Brodo (in Broth)
- Brothy White Beans Soup
- Easy Pasta Fagioli
- Classic Italian Minestrone Soup
- Easy Broccoli Leek Soup
Hello friends! Are you cooking with us? If you make our Lemon Orzo Soup, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below. Hashtag it on Instagram @2sistersrecipes, or on Pinterest. We’d love to share your photos with the world!
Lemon Orzo Soup
Lemon Orzo Soup features veggies and baby spinach along with a delightful lemon flavor. The simplicity of our lemon orzo soup is what makes it special. Quick, easy and very tasty.
Ingredients
- 2 Tbsp. of extra virgin olive oil
- 1 onion - chopped
- 3 thin carrots- sliced
- 1 garlic clove - diced
- 2 cups vegetable broth
- 2 cups of water
- 1 cup orzo pasta
- 1/4 tsp. Himalayan salt
- 1/8 tsp. crushed red pepper flakes
- 2 handfuls of baby spinach
- 2 Tbsp. of freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- In a soup pot, heat olive oil and saute chopped onion, carrots, and garlic for two minutes, until softened.
- Pour in vegetable broth and water.
- Bring to a boil, and add in orzo pasta, salt, and crushed red pepper. Lower the heat and cover with a lid. Simmer the soup until orzo pasta is al-dente, about 5 to 7 minutes.
- Stir in baby spinach and lemon juice. Simmer for an additional minute. Turn off the heat. NOTE: here is where you stir in parmesan cheese. Then taste the soup, and adjust the seasoning, as needed.
- Serve in soup bowls with additional grated cheese at the table.
- yields: 4 servings
Notes
If you need more servings, you can easily double the ingredients.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 273Total Fat: 8.7gCarbohydrates: 41.1gFiber: 3.6gSugar: 5.2gProtein: 9.3g
Happy and Healthy Cooking! 🙂
thanks for stopping by…
xo anna and liz
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Tips & recipes for delicious meals . . . no matter your skill level!