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.

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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