This vibrant soup combines tender artichoke hearts , orzo pasta , and fresh lemon juice in a light vegetable broth infused with garlic , herbs , and greens . It’s a cheerful dish with Greek vibes—think avgolemono meets minestrone, minus the heaviness. Whether served warm or gently cooled, it’s a bright spot on any menu.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsBase
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp dried oregano
6 cups vegetable broth (or chicken broth, if not vegetarian)
1 can artichoke hearts, drained and quartered (or use frozen, thawed)
¾ cup dry orzo pasta
3 cups baby spinach or chopped kale
Juice of 1 large lemon (about 2–3 tbsp), plus zest
Salt and black pepper, to taste
Optional Enhancements
1 tbsp chopped fresh dill or parsley
½ tsp crushed red pepper flakes (for a little heat)
¼ cup grated Parmesan or Pecorino (for creaminess)
1 egg yolk whisked with a splash of broth (for avgolemono-style finish)
Garnish
Extra lemon zest or wedge
Fresh herbs
Drizzle of olive oil or dollop of Greek yogurt
Sauté Aromatics
1
Heat olive oil in a large pot over medium heat.
Add onion and sauté 5–6 minutes, until soft and translucent.
Stir in garlic and oregano , and cook for 1 more minute until fragrant.
Simmer the Broth
2
Pour in vegetable broth and bring to a gentle boil.
Add the orzo and cook uncovered for about 8–10 minutes , stirring occasionally, until nearly tender.
Add Artichokes & Greens
3
Stir in artichoke hearts and spinach or kale .
Continue simmering for 5–7 more minutes , until greens are wilted and orzo is tender.
Finish with Lemon
4
Remove from heat and stir in lemon juice , lemon zest , and optional fresh herbs .
Taste and season with salt , pepper , and chili flakes if desired.
Optional Avgolemono Touch (Creamy Style)
5
In a small bowl, whisk 1 egg yolk with 2 tbsp of warm soup broth.
Stir slowly into the pot just before serving for a silky finish—don’t let it boil again.
Serve
6
Ladle into bowls and garnish with herbs , a lemon wedge , or Parmesan if using.
Drizzle a little olive oil on top for a glossy finish.
Tips for Success
7
Add lemon off the heat to preserve its brightness.
The orzo will absorb liquid as it sits—add a splash of broth or water when reheating leftovers.
Want extra protein? Stir in chickpeas , white beans , or shredded rotisserie chicken .
Variations
8
Make it vegan by skipping cheese and egg—just use more herbs and lemon
Use Israeli couscous or rice instead of orzo for a gluten-free version
Add a swirl of Greek yogurt or coconut cream for a creamy twist
Suggested Pairings
9
Serve with: Toasted pita, focaccia, or herbed flatbread
Drink: Iced mint tea, crisp white wine (like Sauvignon Blanc), or sparkling water with lemon
Occasion: Weeknight dinner, spring brunch, or light lunch prep
Ingredients Base
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp dried oregano
6 cups vegetable broth (or chicken broth, if not vegetarian)
1 can artichoke hearts, drained and quartered (or use frozen, thawed)
¾ cup dry orzo pasta
3 cups baby spinach or chopped kale
Juice of 1 large lemon (about 2–3 tbsp), plus zest
Salt and black pepper, to taste
Optional Enhancements
1 tbsp chopped fresh dill or parsley
½ tsp crushed red pepper flakes (for a little heat)
¼ cup grated Parmesan or Pecorino (for creaminess)
1 egg yolk whisked with a splash of broth (for avgolemono-style finish)
Garnish
Extra lemon zest or wedge
Fresh herbs
Drizzle of olive oil or dollop of Greek yogurt
Directions Sauté Aromatics
1
Heat olive oil in a large pot over medium heat.
Add onion and sauté 5–6 minutes, until soft and translucent.
Stir in garlic and oregano , and cook for 1 more minute until fragrant.
Simmer the Broth
2
Pour in vegetable broth and bring to a gentle boil.
Add the orzo and cook uncovered for about 8–10 minutes , stirring occasionally, until nearly tender.
Add Artichokes & Greens
3
Stir in artichoke hearts and spinach or kale .
Continue simmering for 5–7 more minutes , until greens are wilted and orzo is tender.
Finish with Lemon
4
Remove from heat and stir in lemon juice , lemon zest , and optional fresh herbs .
Taste and season with salt , pepper , and chili flakes if desired.
Optional Avgolemono Touch (Creamy Style)
5
In a small bowl, whisk 1 egg yolk with 2 tbsp of warm soup broth.
Stir slowly into the pot just before serving for a silky finish—don’t let it boil again.
Serve
6
Ladle into bowls and garnish with herbs , a lemon wedge , or Parmesan if using.
Drizzle a little olive oil on top for a glossy finish.
Tips for Success
7
Add lemon off the heat to preserve its brightness.
The orzo will absorb liquid as it sits—add a splash of broth or water when reheating leftovers.
Want extra protein? Stir in chickpeas , white beans , or shredded rotisserie chicken .
Variations
8
Make it vegan by skipping cheese and egg—just use more herbs and lemon
Use Israeli couscous or rice instead of orzo for a gluten-free version
Add a swirl of Greek yogurt or coconut cream for a creamy twist
Suggested Pairings
9
Serve with: Toasted pita, focaccia, or herbed flatbread
Drink: Iced mint tea, crisp white wine (like Sauvignon Blanc), or sparkling water with lemon
Occasion: Weeknight dinner, spring brunch, or light lunch prep
Lemon Artichoke Orzo Soup
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