Go Back

Greek Lemon Orzo Soup with Spinach and Feta

Greek lemon orzo soup with spinach and feta is bright, hearty, and creamy without heavy cream. Orzo simmers al dente in chicken broth, then wilted spinach, lemon, and feta melt into a silky finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Greek Lemon Orzo Soup with Spinach and Feta
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cup chicken broth (or vegetable broth)
  • 1 cup orzo pasta (uncooked)
  • 3 cup fresh baby spinach
  • 3 tbsp fresh lemon juice (about 2 lemons)
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup crumbled feta cheese
  • 2 tbsp fresh dill or parsley, chopped
  • 2 cup shredded rotisserie chicken (optional)

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook 5–6 minutes, stirring occasionally, until softened (you should see the vegetables look slightly translucent).
  2. Add garlic and dried oregano and cook 1 more minute until fragrant (about 60 seconds), stirring so it doesn’t brown.
Simmer the broth and orzo
  1. Pour in the broth and bring to a boil over medium-high heat (bubbles should break across the surface). Season with kosher salt and black pepper.
  2. Add orzo and cook uncovered for 8–9 minutes, stirring occasionally to prevent sticking, until just al dente (the center should still be slightly firm). The orzo will continue to absorb liquid as the soup sits, so pull it slightly early.
Add spinach, lemon, and feta
  1. Stir in spinach, lemon juice, and lemon zest. Cook 1–2 minutes until the spinach is just wilted (it should turn bright green and reduce in volume).
  2. If using shredded chicken, add it now and stir to combine (the soup should be evenly heated throughout).
  3. Remove from heat and stir in crumbled feta until it partially melts into the broth for a creamy finish. Taste and adjust salt, lemon, and pepper.
Serve
  1. Ladle into bowls and top with extra feta, fresh dill or parsley, and a drizzle of olive oil (finish with a visible flecking of feta on top).

Notes

Pro tip: start checking the orzo at 8 minutes—al dente matters because it keeps soaking up liquid as the soup rests. Refrigerate leftovers up to 3 days; for best texture, store with broth and orzo separate if possible, since pasta absorbs liquid overnight. Freezer: no (orzo texture can get grainy after thawing). If you want a vegetarian version, use vegetable broth and skip the optional chicken for a meat-free, still-lemony soup.