Vegan Easter Recipes/ Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Greek-Flavored Spinach and Orzo Soup

Lemony Spinach and Orzo Soup

Here’s a lively spinach soup that comes together quickly, with leeks, greens, and tiny orzo pasta in a lemony broth. It’s a lovely soup for everyday meals as well as holiday celebrations such as Easter dinner. Photos by Hannah Kaminsky.  

Serves: 6 to 8

  • 1 1/2 tablespoons olive oil
  • 1 cup chopped, well-washed leeks
  • 1 large red bell pepper, diced
  • 2 to 3 cloves garlic, minced
  • 3/4 cup orzo (rice-shaped pasta)
  • 4 cups prepared or homemade vegetable stock
    (or 4 cups water with 2 vegetable bouillon cubes)
  • One 16-ounce can  diced tomatoes, undrained
  • 5 to 6 ounces fresh spinach, 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

Heat the oil in a soup pot. Add the leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.

Add the stock. Drain the liquid from the canned tomatoes into to the soup pot, then chop the tomatoes finely before adding to the soup. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

Meanwhile, cook the orzo in a separate saucepan until al dente, then drain. Add the cooked orzo to the soup along with the spinach and herbs.

Stir in the lemon juice, then add one to two cups water, enough to give the soup a dense but not overly crowded consistency of the soup.

Season with salt and pepper, then simmer over very low heat until well heated through, then serve.

Variation: Skip the orzo and add 2 cups cooked rice toward the end of cooking time.

Nutrition information
Per serving: Calories: 136;  Total fat: 4g;  Protein: 4g;  Fiber: 2g;  Carbs: 21g;  Sodium: 203mg

Lemony Spinach and Orzo Soup recipe

Spinach and orzo soup

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  • Reply
    Becky M
    December 24, 2010 at 11:52 am

    Yum! First time ever making soup and I am impressed at how delish and easy it was. Finding vege soup I like in cans is very difficult. I’ll be making this all winter! I used cannde tomatoes with garlic already in it to help me out.

  • Reply
    March 28, 2016 at 11:38 am

    Delicious! I used a little more dill than the recipe called for and it was great.

    • Reply
      March 29, 2016 at 7:53 am

      So happy you enjoyed this, Penelope. A little more dill never hurts!

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