This Irresistible Orzo, Leek and Dill Soup is light, comforting, and full of fresh flavor. Tender orzo pasta swims in a delicate broth infused with soft leeks and bright dill, creating a soup that feels both cozy and refreshing. I love how this recipe brings a Mediterranean touch to a simple bowl of soup, perfect for any time of year.
Why You’ll Love This Recipe
I love this soup because it’s both nourishing and elegant. The leeks add a gentle sweetness, the orzo makes it hearty without feeling heavy, and the dill gives it a fresh, herby finish. It’s easy to make with just a few ingredients and tastes like something I’d find at a rustic café. Whether I’m feeling under the weather or just want something light and warming, this soup always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Leeks, cleaned and thinly sliced (white and light green parts only)
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Garlic, minced
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Orzo pasta
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Vegetable or chicken broth
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Fresh dill, chopped
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Lemon juice (for brightness)
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Salt and black pepper
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Optional: baby spinach, shredded chicken, or crumbled feta
Directions
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I start by heating olive oil in a large pot over medium heat. I add the sliced leeks and cook them gently for about 6–8 minutes until soft and translucent.
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I stir in the garlic and cook for another minute, just until fragrant.
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I pour in the broth and bring it to a simmer, then stir in the orzo and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
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I stir in the fresh dill and a splash of lemon juice, then season with salt and pepper to taste.
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I serve it warm, garnished with more dill or optional toppings like spinach or feta if I want to dress it up.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep and around 20 minutes to cook, so it’s ready in about 30 minutes total.
Variations
Sometimes I add shredded rotisserie chicken to make it more filling. I’ve also stirred in baby spinach near the end for extra greens. If I want a creamy version, I whisk in a spoonful of Greek yogurt or a splash of cream just before serving. Crumbled feta on top gives it a nice tangy contrast too.
Storage/reheating
I store leftovers in the fridge for up to 3 days. The orzo may absorb some of the broth, so I add a splash of water or extra broth when reheating on the stove or in the microwave. It’s best served fresh, but still tastes great the next day.
FAQs
Can I use another pasta instead of orzo?
Yes, I use small pasta shapes like ditalini or pastina if I don’t have orzo on hand.
How do I clean leeks properly?
I slice them first, then soak them in a bowl of cold water to remove any hidden dirt between the layers. I scoop them out with a slotted spoon after they settle.
Can I make this soup gluten-free?
Yes, I use gluten-free orzo or substitute with rice or a gluten-free pasta option.
Is this soup vegetarian?
Yes, if I use vegetable broth and skip the chicken or feta, it’s completely vegetarian (and can easily be made vegan too).
What’s the best way to keep the orzo from getting mushy?
I cook the orzo just until al dente and avoid overcooking. If I’m planning to store it for later, I sometimes cook the orzo separately and add it just before serving.
Conclusion
Irresistible Orzo, Leek and Dill Soup is a simple, flavorful dish that brings a fresh twist to classic comfort food. It’s light yet satisfying, easy to make, and packed with bright, herby goodness. Whether I’m serving it for a cozy dinner or a light lunch, it always brings warmth and flavor to the table.
