Greek-Flavored Spinach and Orzo Soup Recipe

Name: Greek-Flavored Spinach and Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 cup chopped, well-washed leek, white part only; 1 large red bell pepper, diced; 2 to 3 cloves garlic, minced; 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); One 16-ounce can salt-free Italian-style stewed tomatoes, undrained; 3/4 cup orzo (rice-shaped pasta); 5 to 6 ounces fresh spinach (regular or baby spinach), well washed, stemmed, and chopped; 1/4 cup chopped fresh parsley or dill, or a combination, or more to taste; Juice of 1 lemon; Salt and freshly ground pepper to taste

Servings: persons

1 1/2 tablespoons olive oil
1 cup chopped, well-washed leek, white part only
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
One 16-ounce can salt-free Italian-style stewed tomatoes, undrained
3/4 cup orzo (rice-shaped pasta)
5 to 6 ounces fresh spinach (regular or baby spinach), well washed, stemmed, and chopped
1/4 cup chopped fresh parsley or dill, or a combination, or more to taste
Juice of 1 lemon
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the leek and saute over medium heat until translucent, about 5 minutes.
3
Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.
4
Add the water with bouillon cubes.
5
Drain the liquid from the canned tomatoes into the soup pot, then chop the tomatoes finely before adding to the soup.
6
Bring to a rapid simmer, then lower the heat.
7
Cover and simmer gently for 10 minutes.
8
Meanwhile, cook the orzo in a separate saucepan until al dente, then drain.
9
Add the cooked orzo to the soup along with the spinach and herbs.
10
Stir in the lemon juice.
11
If the soup is too dense, add a small amount of water.
12
Season with salt and pepper.
13
Simmer over very low heat until well heated through, then serve.
14
Per serving:
15
Calories: 136
16
Total fat: 4g
17
Protein: 4g
18
Fiber: 2g
19
Carbohydrate: 21g
20
Cholesterol: 0mg
21
Sodium: 203mg

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 cup chopped, well-washed leek, white part only, 1 large red bell pepper, diced, 2 to 3 cloves garlic, minced, and more.

Yes, Greek-Flavored Spinach and Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Flavored Spinach and Orzo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions