Greek-Style Orzo and Spinach Soup

Experience the fresh, vibrant flavors of Greece with this Greek-style orzo and spinach soup. This vegetarian soup combines tender orzo pasta, wholesome baby spinach, and protein-rich tofu in a bright, lemony vegetable broth. It’s perfect for a cozy weeknight dinner or a family gathering, offering both comfort and nutrition in every bowl. For a twist on legume-based soups, you might also enjoy our Cinnamon Lentil Soup. For creamy, cheesy indulgence, try pairing it with Onion Soup au Gratin, or if you prefer a light poultry option, our Lemon Chicken Soup complements this dish beautifully.

Servings: 6

Ingredients:

• 2 cloves garlic, minced
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 5 cups vegetable broth
• 1 ½ teaspoons salt
• 1 small onion, thinly sliced
• 1 package extra-firm tofu, cubed
• ½ cup dried orzo
• 4 cups fresh baby spinach

Instructions:

1. In a 4-quart slow cooker, combine minced garlic, lemon juice, lemon zest, vegetable broth, salt, and thinly sliced onion. Cover and cook on low for 6–8 hours to allow the flavors to meld.
2. Gently stir in the cubed extra-firm tofu after the initial cooking time. Continue cooking on high for 30 minutes to let the tofu absorb the broth’s flavors.
3. Add the dried orzo and fresh baby spinach, stirring to distribute evenly. Cook on high for an additional 15 minutes, until the orzo is tender and the spinach has just wilted.
4. Give the soup a final stir, ladle it into bowls, and savor the zesty, aromatic flavors. This Greek-style orzo and spinach soup is both refreshing and hearty, perfect for any occasion.

Enjoy sharing this wholesome meal with your family and friends, and explore other delicious options like our Cinnamon Lentil Soup, Onion Soup au Gratin, or Lemon Chicken Soup for variety and extra flavor.

FAQs About Greek-Style Orzo and Spinach Soup

1. Can I make this soup without tofu?
   Yes, you can omit tofu or substitute it with chickpeas or white beans for a plant-based protein boost.
2. Can I use fresh orzo instead of dried?
   Yes, adjust the cooking time to 5–7 minutes for fresh orzo, as it cooks faster.
3. How can I make this soup gluten-free?
   Use gluten-free orzo or rice-shaped quinoa as a substitute.
4. Can I prepare this soup on the stove instead of a slow cooker?
   Yes, cook the broth, garlic, lemon, and onion in a pot over medium heat for 20 minutes, then follow the rest of the steps.
5. Is this soup suitable for meal prep?
   Absolutely. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
6. Can I freeze Greek-style orzo and spinach soup?
   It’s best to freeze the soup without the orzo, as pasta can become mushy. Add cooked orzo when reheating.
7. How do I make the soup more flavorful?
   Try adding fresh herbs like dill or parsley and a touch of extra lemon juice just before serving.
8. Can I use other greens instead of spinach?
   Yes, kale, Swiss chard, or baby arugula can be excellent alternatives.
9. Is this soup suitable for vegans?
   Yes, as long as you use vegetable broth and tofu, this recipe is entirely vegan.
10. Can I add cheese to this soup?
    For a non-vegan version, a sprinkle of feta cheese adds a delicious Mediterranean touch.

It’s gonna be good, y’all!