Mediterranean Orzo Soup for a Cozy Lunch
A cozy, zesty Mediterranean soup filled with orzo pasta, tender vegetables, fresh spinach, and bright lemon — perfect for meal prep or light dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable or chicken broth
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 3/4 cup dry orzo pasta
- 3–4 cups fresh spinach or kale
- Juice + zest of 1 lemon
- Salt & pepper, to taste
- Optional: 1/2 cup crushed tomatoes, 1/2 cup chickpeas or shredded chicken
Instructions
- Sauté onion, garlic, carrots, and celery in olive oil for 6–7 minutes.
- Add broth, herbs, and optional tomatoes. Bring to a boil.
- Stir in orzo. Simmer 8–10 minutes until tender.
- Add spinach and lemon. Simmer 2–3 more minutes.
- Taste, adjust seasoning, and serve hot with toppings.
Notes
- Add protein with chicken or chickpeas.
- Use rice or GF orzo for gluten-free.
- Store up to 4 days refrigerated.