Easy Orzo, Leek And Dill Soup – A Must Try Comfort Classic

Easy Orzo, Leek & Dill Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4–6

Ingredients

• 2 tablespoons olive oil
• 2 large leeks, white and light-green parts, thinly sliced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable or chicken broth
• 1 cup orzo pasta
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 lemon, juiced
• ¼ cup fresh dill, chopped
• ½ cup spinach or kale, optional
• ¼ cup grated Parmesan, optional

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the sliced leeks, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
3. Add garlic and oregano and cook for another 30–60 seconds.
4. Pour in the broth and bring the soup to a gentle boil.
5. Stir in the orzo. Reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.
6. Add spinach or kale if using and cook for 1–2 minutes.
7. Stir in the lemon juice and fresh dill.
8. Taste and adjust the salt and black pepper.
9. Serve hot with extra fresh dill, a drizzle of olive oil, and Parmesan if desired.

Tip: Orzo continues absorbing liquid as it sits. If the soup becomes too thick, simply add a little extra broth before reheating.