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Lemon Garlic Broccoli Orzo Soup

A light yet satisfying one-pot soup featuring tender broccoli florets and orzo pasta in a savory parmesan-infused broth, finished with a bright squeeze of lemon.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Healthy, Italian-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth or chicken broth
  • 1 tsp dried thyme
  • 1 parmesan rind optional
Solids & Finishers
  • 1 cup orzo pasta uncooked
  • 1 head broccoli cut into small florets
  • 1 lemon juiced
  • 0.5 cup parmesan cheese grated, plus more for garnish
  • salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Knife and cutting board
  • Cheese grater

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft.
  2. Add minced garlic, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in broth and add the parmesan rind. Bring to a boil.
  4. Stir in the dry orzo and broccoli florets. Reduce heat to a simmer.
  5. Cook for 8-10 minutes, stirring occasionally, until orzo is al dente and broccoli is tender.
  6. Remove from heat. Discard parmesan rind.
  7. Stir in fresh lemon juice and grated parmesan cheese.
  8. Season generously with salt and pepper. Serve hot with extra cheese on top.

Notes

Orzo absorbs liquid quickly. If storing leftovers, you will need to add a splash of water or broth when reheating to return it to a soup consistency.