Lemon Spinach Orzo Soup with fresh vegetables like onions, carrots, celery, and freshly minced garlic is a simple, elegant, and superb dinner recipe that you can make in less than 30-minutes.
4cupsfresh spinachwashed, rinsed, and roughly chopped
Toppings (optional)
Freshly grated Parmesan Cheese
⅓cupLemon Juicejuice of 1 lemon
1teaspoonLemon Zest
½teaspooncrushed red pepper flakes
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INSTRUCTIONS
Heat Olive Oil and melt unsalted butter in a large stockpot or Dutch Oven over medium heat. Add onions, celery, and carrots. Cook until the veggies soften 3-4 minutes on medium heat.
Add finely minced garlic cloves and sauté for 1-minute or until fragrant.
Season with Salt and Freshly Ground Black Pepper. Stir in Italian Seasoning.
Stir in Cream Cheese. Pour Half and Half and chicken stock. Bring it to a simmer over medium heat.
Add Orzo (pasta) and reduce heat to medium-low. Simmer for 10-12 minutes or until the orzo (pasta) is tender, fluffy and al dente.
Add roughly chopped fresh spinach. Cook for 2 minutes until spinach is wilted but the is still bright green in color. Taste and season your soup with salt, pepper, and herbs as per your taste.
Serve warm with your favorite toppings.
Video
Notes
You can store leftover lemon spinach orzo soup in the fridge for up to 4-5 days (iff properly stored in an airtight container)When the Soup cools down, the Orzo soaks all the moisture and the soup thickens. So reheat with a splash of Chicken Broth.
Nutrition
Nutrition Facts
Lemon Spinach Orzo Soup
Amount Per Serving
Calories 377Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 91mg30%
Sodium 1283mg56%
Potassium 800mg23%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 8g16%
Vitamin A 9197IU184%
Vitamin C 31mg38%
Calcium 242mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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