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One-Pot Creamy Lemon Spinach Orzo Soup Delight

by on August 24, 2025
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Looking for a quick and tasty meal? You’re in the right place! My One-Pot Creamy Lemon Spinach Orzo Soup offers a burst of flavor with minimal effort. With just a few simple ingredients, you can whip up a creamy, comforting soup that’s perfect for any day. Whether you are short on time or just want cozy comfort food, this recipe is your new go-to. Let’s dive into a delicious bowl of joy!

- 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup orzo pasta - 2 cups fresh spinach, roughly chopped - 1 medium lemon, juiced and zested - 1 cup heavy cream or coconut cream for a dairy-free option - Salt and pepper to taste - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Fresh parsley, chopped (for garnish) To create this One-Pot Creamy Lemon Spinach Orzo Soup, gather all your ingredients first. This helps you stay organized and makes cooking easier. Start with olive oil. It gives your soup a nice base flavor. Next, you need a small onion and garlic. Dicing the onion and mincing the garlic releases their strong aromas. Vegetable broth is key for a rich taste. Use four cups to ensure your soup stays flavorful. Orzo pasta adds heartiness. It cooks quickly and absorbs the broth well. Fresh spinach brightens the dish. Use about two cups, roughly chopped. The lemon juice and zest give your soup a fresh, tangy kick. For creaminess, add either heavy cream or coconut cream. The choice depends on your diet. Season the soup with salt and pepper. A teaspoon of dried thyme brings depth. Finally, fresh parsley adds color and freshness when you serve. This combination makes a delicious, comforting soup. Each ingredient plays a role, enhancing the overall taste. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small diced onion. Sauté it for about 5 minutes until it turns soft and clear. Next, stir in 2 cloves of minced garlic. Cook for 1 more minute until you smell that lovely garlic scent. Now, pour in 4 cups of vegetable broth. Bring the broth to a boil. This step builds a nice, flavorful base for our soup. Once the broth is boiling, add 1 cup of orzo pasta and 1 teaspoon of dried thyme. Stir everything well. Let it simmer for about 8 to 10 minutes. Stir it occasionally. You want the orzo to be al dente, which means it should have a little bite to it. Keep an eye on the time, as overcooked orzo can turn mushy. When the orzo is cooked, turn the heat down to low. Add 2 cups of roughly chopped spinach, 1 medium lemon's juice, and the zest from that same lemon. Stir this mixture for about 2 to 3 minutes. You want the spinach to wilt down nicely. Now, pour in 1 cup of heavy cream or coconut cream for a dairy-free option. Mix it well and let it heat through for another 2 to 3 minutes. Finally, season the soup with salt and pepper to taste. Adjust it to your liking. Let it sit for a minute to thicken before serving. To make the best soup, start with sautéing. Heat olive oil in your pot. Add diced onion and cook until soft. This takes about five minutes. Then, add minced garlic for a minute. This step builds flavor. When you add orzo, stir it often. This keeps it from sticking to the pot. Cook it until al dente. It should have a slight bite, which takes about eight to ten minutes. If you want a dairy-free soup, use coconut cream. It adds rich flavor and keeps it creamy. You can also use other greens. Kale or Swiss chard work great. They add nutrition and flavor to your soup. For extra flavor, try adding fresh herbs. Basil or dill pairs well with lemon. You can also use a pinch of red pepper flakes for heat. Garnishing makes your dish look pretty. Top each bowl with fresh parsley and lemon zest. This adds color and a fresh burst of flavor. Serve with crusty bread for a full meal experience. {{image_2}} You can make this soup heartier by adding protein. Chicken or shrimp works well. Cook bite-sized pieces in the pot before adding the broth. This ensures they soak up all the flavor. For a vegetarian option, try chickpeas or lentils. These add texture and protein without meat. Herbs can change the flavor of your soup. Try adding fresh basil or dill. These herbs bring a nice twist to the lemon taste. If you want some heat, add a pinch of red pepper flakes or cayenne. This gives the soup a warm kick. The broth you use can change the soup’s taste. Chicken broth adds rich flavor. It pairs well with the creamy lemon. If you want a lighter soup, use water or low-sodium broth. This keeps it fresh and bright without being too heavy. To store your soup leftovers, let it cool to room temperature. Next, pour the soup into a container with a tight-sealing lid. I recommend using glass or BPA-free plastic containers. These types keep the soup fresh and make reheating easy. Make sure to store it in the fridge within two hours of cooking. If you want to freeze your orzo soup, do so in an airtight container. I like to use freezer-safe bags for easy storage. Leave some space at the top for expansion. To thaw, place the soup in the fridge overnight or use the microwave. When reheating, warm it slowly on the stove over low heat. You may need to add a splash of broth or water to help it return to the right consistency. In the fridge, this soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in texture before eating. With these tips, you can enjoy your One-Pot Creamy Lemon Spinach Orzo Soup at your own pace! To make this soup, start by heating olive oil in a pot. Add diced onion and sauté until soft. Next, stir in minced garlic for a minute. Pour in vegetable broth and bring to a boil. Add orzo pasta and thyme, cooking until the orzo is firm. Lower the heat, then mix in spinach and lemon juice. Finally, stir in the cream and season with salt and pepper. Let it sit briefly before serving. Yes, you can use whole wheat orzo. It has a slightly nuttier flavor. The texture will be a bit firmer than regular orzo. This change can make the soup more hearty. Whole wheat orzo may also need a few extra minutes to cook. Keep an eye on it so it doesn’t get mushy. This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette complements the soup's flavors. You could also add a side of garlic bread for a tasty treat. For a lighter option, serve with sliced cucumbers or cherry tomatoes. Each of these sides enhances the soup experience! This blog post outlined how to make a tasty One-Pot Creamy Lemon Spinach Orzo Soup. We covered the key ingredients, from olive oil to fresh parsley. I shared easy steps for cooking, plus helpful tips to perfect your dish. You learned about variations, storage, and common questions. Enjoy making this soup for a cozy meal! With a few simple steps, you’ll create a dish that warms both body and soul. Happy cooking!

Ingredients

List of Ingredients

– 1 tablespoon olive oil

– 1 small onion, diced

– 2 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup orzo pasta

– 2 cups fresh spinach, roughly chopped

– 1 medium lemon, juiced and zested

– 1 cup heavy cream or coconut cream for a dairy-free option

– Salt and pepper to taste

– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

– Fresh parsley, chopped (for garnish)

To create this One-Pot Creamy Lemon Spinach Orzo Soup, gather all your ingredients first. This helps you stay organized and makes cooking easier.

Start with olive oil. It gives your soup a nice base flavor. Next, you need a small onion and garlic. Dicing the onion and mincing the garlic releases their strong aromas.

Vegetable broth is key for a rich taste. Use four cups to ensure your soup stays flavorful. Orzo pasta adds heartiness. It cooks quickly and absorbs the broth well.

Fresh spinach brightens the dish. Use about two cups, roughly chopped. The lemon juice and zest give your soup a fresh, tangy kick. For creaminess, add either heavy cream or coconut cream. The choice depends on your diet.

Season the soup with salt and pepper. A teaspoon of dried thyme brings depth. Finally, fresh parsley adds color and freshness when you serve.

This combination makes a delicious, comforting soup. Each ingredient plays a role, enhancing the overall taste.

Step-by-Step Instructions

Cooking the Base

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small diced onion. Sauté it for about 5 minutes until it turns soft and clear. Next, stir in 2 cloves of minced garlic. Cook for 1 more minute until you smell that lovely garlic scent. Now, pour in 4 cups of vegetable broth. Bring the broth to a boil. This step builds a nice, flavorful base for our soup.

Cooking the Orzo

Once the broth is boiling, add 1 cup of orzo pasta and 1 teaspoon of dried thyme. Stir everything well. Let it simmer for about 8 to 10 minutes. Stir it occasionally. You want the orzo to be al dente, which means it should have a little bite to it. Keep an eye on the time, as overcooked orzo can turn mushy.

Final Touches

When the orzo is cooked, turn the heat down to low. Add 2 cups of roughly chopped spinach, 1 medium lemon’s juice, and the zest from that same lemon. Stir this mixture for about 2 to 3 minutes. You want the spinach to wilt down nicely. Now, pour in 1 cup of heavy cream or coconut cream for a dairy-free option. Mix it well and let it heat through for another 2 to 3 minutes. Finally, season the soup with salt and pepper to taste. Adjust it to your liking. Let it sit for a minute to thicken before serving.

Tips & Tricks

Perfecting the Soup

To make the best soup, start with sautéing. Heat olive oil in your pot. Add diced onion and cook until soft. This takes about five minutes. Then, add minced garlic for a minute. This step builds flavor.

When you add orzo, stir it often. This keeps it from sticking to the pot. Cook it until al dente. It should have a slight bite, which takes about eight to ten minutes.

Ingredient Substitutions

If you want a dairy-free soup, use coconut cream. It adds rich flavor and keeps it creamy. You can also use other greens. Kale or Swiss chard work great. They add nutrition and flavor to your soup.

Enhancing Flavor

For extra flavor, try adding fresh herbs. Basil or dill pairs well with lemon. You can also use a pinch of red pepper flakes for heat.

Garnishing makes your dish look pretty. Top each bowl with fresh parsley and lemon zest. This adds color and a fresh burst of flavor. Serve with crusty bread for a full meal experience.

Variations

Protein Pack Options

You can make this soup heartier by adding protein. Chicken or shrimp works well. Cook bite-sized pieces in the pot before adding the broth. This ensures they soak up all the flavor. For a vegetarian option, try chickpeas or lentils. These add texture and protein without meat.

Flavor Profiles

Herbs can change the flavor of your soup. Try adding fresh basil or dill. These herbs bring a nice twist to the lemon taste. If you want some heat, add a pinch of red pepper flakes or cayenne. This gives the soup a warm kick.

Different Base Liquids

The broth you use can change the soup’s taste. Chicken broth adds rich flavor. It pairs well with the creamy lemon. If you want a lighter soup, use water or low-sodium broth. This keeps it fresh and bright without being too heavy.

Storage Info

Refrigeration

To store your soup leftovers, let it cool to room temperature. Next, pour the soup into a container with a tight-sealing lid. I recommend using glass or BPA-free plastic containers. These types keep the soup fresh and make reheating easy. Make sure to store it in the fridge within two hours of cooking.

Freezing Tips

If you want to freeze your orzo soup, do so in an airtight container. I like to use freezer-safe bags for easy storage. Leave some space at the top for expansion. To thaw, place the soup in the fridge overnight or use the microwave. When reheating, warm it slowly on the stove over low heat. You may need to add a splash of broth or water to help it return to the right consistency.

Shelf Life

In the fridge, this soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in texture before eating. With these tips, you can enjoy your One-Pot Creamy Lemon Spinach Orzo Soup at your own pace!

FAQs

How to make One-Pot Creamy Lemon Spinach Orzo Soup from scratch?

To make this soup, start by heating olive oil in a pot. Add diced onion and sauté until soft. Next, stir in minced garlic for a minute. Pour in vegetable broth and bring to a boil. Add orzo pasta and thyme, cooking until the orzo is firm. Lower the heat, then mix in spinach and lemon juice. Finally, stir in the cream and season with salt and pepper. Let it sit briefly before serving.

Can I use whole wheat orzo instead?

Yes, you can use whole wheat orzo. It has a slightly nuttier flavor. The texture will be a bit firmer than regular orzo. This change can make the soup more hearty. Whole wheat orzo may also need a few extra minutes to cook. Keep an eye on it so it doesn’t get mushy.

What can I serve with this soup?

This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette complements the soup’s flavors. You could also add a side of garlic bread for a tasty treat. For a lighter option, serve with sliced cucumbers or cherry tomatoes. Each of these sides enhances the soup experience!

This blog post outlined how to make a tasty One-Pot Creamy Lemon Spinach Orzo Soup. We covered the key ingredients, from olive oil to fresh parsley. I shared easy steps for cooking, plus helpful tips to perfect your dish. You learned about variations, storage, and common questions.

Enjoy making this soup for a cozy meal! With a few simple steps, you’ll create a dish that warms both body and soul. Happy cooking!

- 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup orzo pasta - 2 cups fresh spinach, roughly chopped - 1 medium lemon, juiced and zested - 1 cup heavy cream or coconut cream for a dairy-free option - Salt and pepper to taste - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Fresh parsley, chopped (for garnish) To create this One-Pot Creamy Lemon Spinach Orzo Soup, gather all your ingredients first. This helps you stay organized and makes cooking easier. Start with olive oil. It gives your soup a nice base flavor. Next, you need a small onion and garlic. Dicing the onion and mincing the garlic releases their strong aromas. Vegetable broth is key for a rich taste. Use four cups to ensure your soup stays flavorful. Orzo pasta adds heartiness. It cooks quickly and absorbs the broth well. Fresh spinach brightens the dish. Use about two cups, roughly chopped. The lemon juice and zest give your soup a fresh, tangy kick. For creaminess, add either heavy cream or coconut cream. The choice depends on your diet. Season the soup with salt and pepper. A teaspoon of dried thyme brings depth. Finally, fresh parsley adds color and freshness when you serve. This combination makes a delicious, comforting soup. Each ingredient plays a role, enhancing the overall taste. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small diced onion. Sauté it for about 5 minutes until it turns soft and clear. Next, stir in 2 cloves of minced garlic. Cook for 1 more minute until you smell that lovely garlic scent. Now, pour in 4 cups of vegetable broth. Bring the broth to a boil. This step builds a nice, flavorful base for our soup. Once the broth is boiling, add 1 cup of orzo pasta and 1 teaspoon of dried thyme. Stir everything well. Let it simmer for about 8 to 10 minutes. Stir it occasionally. You want the orzo to be al dente, which means it should have a little bite to it. Keep an eye on the time, as overcooked orzo can turn mushy. When the orzo is cooked, turn the heat down to low. Add 2 cups of roughly chopped spinach, 1 medium lemon's juice, and the zest from that same lemon. Stir this mixture for about 2 to 3 minutes. You want the spinach to wilt down nicely. Now, pour in 1 cup of heavy cream or coconut cream for a dairy-free option. Mix it well and let it heat through for another 2 to 3 minutes. Finally, season the soup with salt and pepper to taste. Adjust it to your liking. Let it sit for a minute to thicken before serving. To make the best soup, start with sautéing. Heat olive oil in your pot. Add diced onion and cook until soft. This takes about five minutes. Then, add minced garlic for a minute. This step builds flavor. When you add orzo, stir it often. This keeps it from sticking to the pot. Cook it until al dente. It should have a slight bite, which takes about eight to ten minutes. If you want a dairy-free soup, use coconut cream. It adds rich flavor and keeps it creamy. You can also use other greens. Kale or Swiss chard work great. They add nutrition and flavor to your soup. For extra flavor, try adding fresh herbs. Basil or dill pairs well with lemon. You can also use a pinch of red pepper flakes for heat. Garnishing makes your dish look pretty. Top each bowl with fresh parsley and lemon zest. This adds color and a fresh burst of flavor. Serve with crusty bread for a full meal experience. {{image_2}} You can make this soup heartier by adding protein. Chicken or shrimp works well. Cook bite-sized pieces in the pot before adding the broth. This ensures they soak up all the flavor. For a vegetarian option, try chickpeas or lentils. These add texture and protein without meat. Herbs can change the flavor of your soup. Try adding fresh basil or dill. These herbs bring a nice twist to the lemon taste. If you want some heat, add a pinch of red pepper flakes or cayenne. This gives the soup a warm kick. The broth you use can change the soup’s taste. Chicken broth adds rich flavor. It pairs well with the creamy lemon. If you want a lighter soup, use water or low-sodium broth. This keeps it fresh and bright without being too heavy. To store your soup leftovers, let it cool to room temperature. Next, pour the soup into a container with a tight-sealing lid. I recommend using glass or BPA-free plastic containers. These types keep the soup fresh and make reheating easy. Make sure to store it in the fridge within two hours of cooking. If you want to freeze your orzo soup, do so in an airtight container. I like to use freezer-safe bags for easy storage. Leave some space at the top for expansion. To thaw, place the soup in the fridge overnight or use the microwave. When reheating, warm it slowly on the stove over low heat. You may need to add a splash of broth or water to help it return to the right consistency. In the fridge, this soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in texture before eating. With these tips, you can enjoy your One-Pot Creamy Lemon Spinach Orzo Soup at your own pace! To make this soup, start by heating olive oil in a pot. Add diced onion and sauté until soft. Next, stir in minced garlic for a minute. Pour in vegetable broth and bring to a boil. Add orzo pasta and thyme, cooking until the orzo is firm. Lower the heat, then mix in spinach and lemon juice. Finally, stir in the cream and season with salt and pepper. Let it sit briefly before serving. Yes, you can use whole wheat orzo. It has a slightly nuttier flavor. The texture will be a bit firmer than regular orzo. This change can make the soup more hearty. Whole wheat orzo may also need a few extra minutes to cook. Keep an eye on it so it doesn’t get mushy. This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon vinaigrette complements the soup's flavors. You could also add a side of garlic bread for a tasty treat. For a lighter option, serve with sliced cucumbers or cherry tomatoes. Each of these sides enhances the soup experience! This blog post outlined how to make a tasty One-Pot Creamy Lemon Spinach Orzo Soup. We covered the key ingredients, from olive oil to fresh parsley. I shared easy steps for cooking, plus helpful tips to perfect your dish. You learned about variations, storage, and common questions. Enjoy making this soup for a cozy meal! With a few simple steps, you’ll create a dish that warms both body and soul. Happy cooking!

One-Pot Creamy Lemon Spinach Orzo Soup

Warm up with a bowl of One-Pot Creamy Lemon Spinach Orzo Soup that’s bursting with flavor! This easy recipe combines fresh spinach, zesty lemon, and creamy goodness, all made in just one pot. Perfect for a cozy dinner, it’s ready in under 30 minutes and serves four. Get the full step-by-step instructions and elevate your weeknight meals. Click through to explore this delicious recipe and bring comfort to your table!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup orzo pasta

2 cups fresh spinach, roughly chopped

1 medium lemon, juiced and zested

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until the onion becomes translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, add the orzo pasta and dried thyme. Simmer for about 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.

        Once the orzo is cooked, reduce the heat to low. Stir in the fresh spinach, lemon juice, and lemon zest, and cook for another 2-3 minutes until the spinach is wilted.

          Add the heavy cream or coconut cream to the pot, stirring well to combine. Allow the soup to heat through for an additional 2-3 minutes.

            Season with salt and pepper to taste, adjusting based on preference.

              Remove the pot from heat and let sit for a minute to thicken slightly before serving.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                  - Presentation Tips: Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of extra lemon zest for a vibrant touch. Serve with crusty bread on the side for a complete meal.