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Greek-Flavored Spinach and Orzo Soup

Serves 6 – 8


  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion or sliced leek
  • 1 large red bell pepper, diced
  • 2 to 3 cloves garlic, minced
  • 3/4 cup orzo (rice-shaped pasta)
  • 5 cups light vegetable stock (above) or 5 cups water with 1 vegetable bouillon cube
  • 14-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
  • Lemon-pepper to taste
  • Salt to taste


  1. Heat the oil in a soup pot.
  2. Add the onion or 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 onion or leek turns golden and the red pepper softens.
  4. In the meantime, cook the orzo in a separate saucepan until al dente. Drain.
  5. Add the stock or water and the tomatoes to the soup pot. Bring to a simmer, then simmer steadily, covered, for 10 minutes.
  6. Add the cooked orzo, spinach and herbs to the soup.
  7. Stir in the lemon juice, then season to taste with lemon-pepper and salt.

Serve at once.

Hudson Valley Restaurant Week is back this April 8-21!