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Irresistible Orzo, Leek and Dill Soup

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Irresistible Orzo, Leek and Dill Soup is a light and comforting Mediterranean-inspired soup made with tender leeks, delicate orzo pasta, and fresh dill in a lemony broth. It’s simple, nourishing, and perfect for any season.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 2 large leeks (white and light green parts only), cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 3/4 cup orzo pasta
  • 6 cups vegetable or chicken broth
  • 1/4 cup fresh dill, chopped (plus more for garnish)
  • 1–2 tbsp lemon juice (to taste)
  • Salt and black pepper, to taste
  • Optional: 1 cup baby spinach
  • Optional: 1 cup shredded cooked chicken
  • Optional: crumbled feta cheese, for topping

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sliced leeks and cook for 6–8 minutes until soft and translucent.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Pour in broth and bring to a simmer.
  4. Stir in orzo and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
  5. Stir in fresh dill and lemon juice. Add salt and pepper to taste.
  6. Optional: Stir in baby spinach or shredded chicken during the last few minutes of cooking.
  7. Serve warm, garnished with extra dill and crumbled feta if desired.

Notes

  • Use gluten-free orzo or rice to make it gluten-free.
  • Whisk in a spoonful of Greek yogurt or cream for a creamy version.
  • Cook orzo separately if planning to store the soup to avoid over-softening.
  • Clean leeks by slicing and soaking in cold water to remove hidden grit.
  • Add a pinch of crushed red pepper for mild heat.

Nutrition

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