Spinach Lemon Orzo Soup
This soup is one that I made several times last fall and winter. I have already posted one soup this fall and intend on making and eating and posting many more as the season wears on. Needless to say, I’m on what I like to call a kick. Paul always makes fun of me for saying I’m on kicks. What do you call it when you are stuck on something? In truth though, I eat soup all year around. I love it. I love trying new kinds and I love the way it makes me feel. Nothing heals like soup, right?
I absolutely love the flavor of lemon and in this soup it’s fresh and crisp, just like this season. I love autumn; the trees are beautiful; the cool breezes make me melt and although I don’t like the days being shorter, it gives reason to slow down a little and rest at the end of the day. The best thing about this soup recipe is that it comes together so quickly and I always have the ingredients on hand. If you don’t have orzo, you can use any short grain pasta like stars, macaroni, etc.
Spinach and Lemon Orzo Soup Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 Tbs. olive oil
2 cloves garlic, minced
1 large onion, chopped
1 tsp. red pepper flakes
1 tsp. dried thyme
2 cups packed fresh spinach leaves
1 1/2 cups orzo pasta
8 cups chicken broth (or vegetable broth)
1 lemon, zested and juiced
2 Tbs. water
1 Tbs. cornstarch
Freshly grated Parmesan cheese
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.
Adapted from The Kitchn