top of page
  • Writer's pictureMeagan Currell

lemon parmesan orzo soup

Updated: Jan 21, 2023

Soups are one of my favorite ways to get in lots of veggies at once, and this orzo soup is a perfect example of that! It's made with a mirepoix of celery, carrots and onion and then handful of kale which wilt down when added to the soup. I also included chickpeas for a little protein and extra fiber. The key to this delicious savory broth is the juice of 1 lemon and a parmesan rind. It's light and refreshing but also rich and flavorful!

Hope you enjoy xo


2 tbsp olive oil

2 tbsp minced garlic

1 large yellow onion

4 large carrots

3 celery stalks

1/2 tsp sea salt

1 tsp black pepper

5 cups vegetable broth

1/4 cup grated parmesan

1/2 cup chickpeas

parmesan rind

juice of 1 lemon

1/2 cup orzo

3 cups kale


  1. add olive oil and minced garlic to a large dutch oven or pan

  2. sautee for 3-5 mins until fragrant while you dice the onion, loosely chop the carrots and dice the celery

  3. add onion, carrots, celery, salt, and pepper to the pot and cook on medium-high heat for 10-12 minutes

  4. add vegetable broth along with parmesan, parmesan rind, lemon juice, and chickpeas, and bring to a boil

  5. once broth is boiling add orzo and cook for ~5 minutes until orzo is al dente

  6. reduce to a simmer and add kale, submerge and stir into soup

  7. serve with a drizzle of olive oil or a sprinkle of parm and enjoy!

660 views1 comment

Recent Posts

See All

1 Comment

Ariel Falkon
Ariel Falkon
Jul 22, 2023

Hi! How many servings is this?

bottom of page