Orzo Soup Recipe

There’s something incredibly comforting about a steaming bowl of orzo soup, especially one that’s packed with vibrant vegetables, tender chicken, and infused with a zesty lemon finish—like a cozy hug in a bowl, perfect for those days when you need a little extra warmth and goodness.

I adore making nourishing meals that provide both taste and texture, and this Orzo Soup is a bastion of flavor and nutrition. From the first step—sautéing the pork to get it nice and browned—to the last, when you dramatically stir in the chopped spinach (and I really mean dramatically!), this soup is a balance of worlds.

Protein from the pork, shredded or chopped as you like, and the tiny pasta shaped like a part of an olive tree, portable and sweet—hello, orzo!—energy from the almost-requisite lemon juice (you do have some, don’t you?), a soporific amount of good garlic, and a solid half-hour’s worth of heat from sautéing the mirepoix (that’s fancy talk for onion, carrot, and celery) until it is almost sweet.

Ingredients

• Olive Oil: Rich in healthy fats, enhances flavor.
• Onion: Adds depth and natural sweetness, high in vitamin C.
• Garlic: Boosts immune system, adds aromatic flavor.
• Carrots: High in beta-carotene, brings sweetness.
• Celery: Crunchy texture, rich in antioxidants.
• Thyme: Aromatic herb, aids digestion.
• Chicken/Vegetable Broth: Base flavor, hydrates with minerals.
• Orzo Pasta: Provides carbs, mild texture.
• Spinach/Kale: Packed with iron and vitamins, freshens soup.
• Lemon Juice: Adds a zesty tang, high in vitamin C.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 6 cups chicken or vegetable broth
• 1 cup orzo pasta
• 1 can (14.5 oz) diced tomatoes
• 2 cups cooked shredded chicken (optional)
• Salt and pepper to taste
• 1 cup fresh spinach or kale leaves
• Juice of 1 lemon
• Grated Parmesan cheese, for serving

How to Make this

1. In a large pot, heat the olive oil over medium heat. Add the onion, which should be diced, and sauté it until it becomes translucent. This should take about 3-4 minutes.

2. In the pot, add minced garlic, sliced carrots, and sliced celery and cook for an additional 5 minutes, stirring now and then.

3. Strew the vegetables with dried thyme and mix thoroughly to achieve an even distribution.

4. Add the chicken or vegetable broth, then raise the heat and bring to a gentle boil.

5. Once boiling, add the orzo pasta and diced tomatoes, including their juices.

6. Lower the heat and let the soup cook until the orzo is soft, about 8-10 minutes. You can reduce it to a slow simmer or a very gentle simmer to keep the flavors moving around in the soup and to keep the orzo cooking evenly.

7. If you are using cooked and shredded chicken, add it to the soup and season it with salt and pepper to your liking.

8. Incorporate the fresh spinach or kale leaves, allowing to wilt for approximately 1-2 minutes.

9. Extract the juice from one lemon and add it to the soup to give it a vibrant, refreshing taste.

10. Serve the soup of orzo hot, topped with cheese of Parmesan that has been grated if the desire for such cheese exists.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Citrus juicer or reamer
8. Can opener
9. Ladle
10. Grater (for Parmesan cheese)

FAQ

• Can I make this soup vegetarian?Absolutely, just substitute in vegetable broth and leave out the chicken for a scrumptious vegetarian version.
• How do I store leftovers?Refrigerate in an airtight container for up to 3 days. The orzo might take up more liquid in the meantime, so you should have some extra broth on hand for reheating.
• What can I use instead of orzo?Substituting small pasta shapes like ditalini or even rice maintains the gluten-free integrity of the dish.
• Can this soup be frozen?Indeed, for optimal results, do not include the orzo when freezing the soup. Instead, add the cooked orzo to the soup upon reheating.
• How can I make this soup more flavorful?Think about adding a bay leaf while you’re cooking, or a sprinkle of red pepper flakes to really heat things up.
• Is it possible to make this soup in a slow cooker?Indeed, the first step is to sauté the onions, garlic, carrots, and celery. Afterward, all the components except for the orzo, spinach, and lemon juice get added to the slow cooker. The spinach and orzo go in last, about 15 to 20 minutes before the soup finishes cooking on high. Then, stir in the juice of one lemon before serving.

Orzo Soup Recipe Substitutions and Variations

You can substitute olive oil with coconut oil or avocado oil for a different flavor profile.
In the absence of fresh garlic, 1/4 teaspoon of garlic powder can be used to replace each clove.
You can use 1 tablespoon of fresh thyme leaves instead of dried thyme.
For a gluten-free option, substitute orzo pasta for rice or quinoa.
If you can’t find diced tomatoes, use fresh, ripe tomatoes, roughly chopped, or canned crushed tomatoes.

Pro Tips

1. Toast the Orzo: Before adding the orzo to the soup, consider toasting it in a dry skillet over medium heat until it turns golden brown. This step will add a nutty flavor to the pasta and enhance the overall taste of the soup.