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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Base
1tbspolive oil
1medium yellow onion, diced
2clovesgarlic, minced
1tspdried oregano
6cupsvegetable broth (or chicken broth, if not vegetarian)
1canartichoke hearts, drained and quartered (or use frozen, thawed)
¾cupdry orzo pasta
3cupsbaby spinach or chopped kale
Juice of 1 large lemon (about 2–3 tbsp), plus zest
Salt and black pepper, to taste
Optional Enhancements
1tbspchopped fresh dill or parsley
½tspcrushed red pepper flakes (for a little heat)
¼cupgrated Parmesan or Pecorino (for creaminess)
1egg 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
1tbspolive oil
1medium yellow onion, diced
2clovesgarlic, minced
1tspdried oregano
6cupsvegetable broth (or chicken broth, if not vegetarian)
1canartichoke hearts, drained and quartered (or use frozen, thawed)
¾cupdry orzo pasta
3cupsbaby spinach or chopped kale
Juice of 1 large lemon (about 2–3 tbsp), plus zest
Salt and black pepper, to taste
Optional Enhancements
1tbspchopped fresh dill or parsley
½tspcrushed red pepper flakes (for a little heat)
¼cupgrated Parmesan or Pecorino (for creaminess)
1egg 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
