Ingredients
- 2 Tbs. olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 tsp. red pepper flakes
- 1 tsp. dried thyme
- 2 cups packed fresh spinach leaves
- 1 1/2 cups orzo pasta
- 8 cups chicken broth (or vegetable broth)
- 1 lemon, zested and juiced
- 2 Tbs. water
- 1 Tbs. cornstarch
- Freshly grated Parmesan cheese
Preparation
Step 1
Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.
Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
Serve immediately garnished with freshly grated Parmesan.
Cassie’s Notes:This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach…just make sure you thaw, drain and squeeze out the excess water.