Orzo Lemon Soup Recipe
Lemon Orzo Soup is a light, healthy, and wholesome dish that comes together in minutes. It boasts delightful Mediterranean flavors in an incredibly easy-to-make recipe!
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Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 onion medium-sized, chopped
- 2 medium carrots peeled and finely chopped
- 2 celery ribs finely chopped
- 3 garlic cloves minced
- Red pepper flakes to taste
- 2 tablespoons butter
- 1 cup dry orzo pasta
- 6 cups vegetable broth or chicken broth
- 1/2 teaspoon Italian seasoning
- 1 Bay leaf
- Salt and black pepper to taste
- 1/2 bunch of greens like arugula kale, or spinach
- 1/2 cup milk whole, half and half, or full-fat coconut milk
- 1 lemon for juice and zest
- Fresh parsley for serving
- Parmesan cheese for serving
Instructions
- Warm the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion, celery, carrots, garlic, and a sprinkle of red pepper flakes. Cook until the vegetables are softened and fragrant, about 5 minutes.
- Incorporate the butter into the mixture, then stir in the dry orzo pasta. Sauté until the orzo turns golden brown, about 1 to 3 minutes.
- Pour in the broth, add the Italian seasoning and bay leaf, and bring the mixture to a boil over high heat. Season with salt and black pepper to taste. Reduce the heat and let it simmer for 8 to 10 minutes, or until the orzo is al dente, stirring frequently to prevent sticking.
- Mix in the milk and Parmesan cheese, followed by the greens and the lemon juice and zest. Continue to cook for a few minutes until the greens are wilted and the soup is heated through.
- Ladle the soup into bowls and garnish with additional Parmesan cheese, a grind of black pepper, and a sprinkle of fresh parsley. Enjoy your warm, comforting orzo lemon soup!
Notes
Leftovers: The orzo absorbs the broth when stored in the refrigerator, so you may need to add extra broth or water to thin it out.