Soup: United States – Lemon-Thyme Orzo Broth with Spinach

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 8 min

Cook 18 min

Total 26 min

Ingredients

1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, thinly sliced
1 / 4 tsp red pepper flakes (optional)
6 cups (1.4 L) low-sodium vegetable broth
1 / 2 cup (85 g) orzo
1 lemon (zest in strips or finely grated, plus 2 tbsp (30 ml) juice)
4 fresh thyme sprigs
1 bay leaf
2 cups (60 g) baby spinach
2 tbsp (8 g) chopped fresh dill or parsley
Kosher salt and freshly ground black pepper to taste
1 tbsp (15 ml) extra-virgin olive oil (for finishing)

Instructions

Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
Pour in vegetable broth. Add lemon zest, thyme, and bay leaf; bring to a simmer.
Stir in orzo and cook at a gentle simmer until tender, 8–10 minutes.
Remove and discard lemon zest, thyme sprigs, and bay leaf.
Stir in lemon juice and spinach; cook until spinach wilts, about 1 minute.
Season to taste with salt and pepper. Finish with extra-virgin olive oil and sprinkle with chopped dill or parsley.
Ladle into warm bowls and serve immediately.