Lemon Orzo Soup

This creamy soup features tender pasta, aromatic vegetables and herbs, fresh lemon, and parmesan cheese. It's an ultra-satisfying, quick-and-easy, one-pot meal the whole family will adore

Course Appetizer, Main Course, Soup

Cuisine American

Diet Vegetarian

Keyword comfort food, dinner, lemon, orzo, pasta, soup, weeknight

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 278kcal

Author Robin Miller

Equipment

Stock Pot

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 medium carrots peeled and chopped
2 stalks celery chopped
1/2 cup chopped onion any color
2 cloves garlic minced
2 tablespoons all-purpose flour
6 cups vegetable broth or chicken broth
1 teaspoon Italian seasoning or a combination of oregano, basil and thyme
1 cup uncooked orzo
1/4 cup grated parmesan cheese
1 tablespoon lemon juice plus more to taste
Salt and freshly ground black pepper
Chopped fresh parsley for serving optional

Instructions

Melt the butter and olive oil together in a large saucepan or stock pot over medium-high heat. Add the carrots, celery, and onions and cook for 3 to 5 minutes, until soft.
Add the garlic and cook for 30 seconds. Add the flour and stir to coat.
Add the broth, Italian seasoning, and bring to a boil. Add the orzo and cook for 10 minutes, until the orzo is tender, stirring frequently to prevent the orzo from sticking to the bottom of the pan.
Fold in the parmesan cheese and lemon juice. Season to taste with lemon juice, salt, and black pepper.
Ladle the soup into bowls and top with fresh parsley, if using.

Nutrition