Greek Spinach and Feta Noodle Soup
This vibrant Greek soup brings together tender orzo pasta, wilted fresh spinach, and crumbled feta cheese in a light vegetable broth infused with sautéed garlic and onion, finished with a squeeze of fresh lemon and aromatic dill. Ready in under 40 minutes, it's a nourishing meal that feels both humble and special, capturing the essence of Mediterranean comfort food.
Steps
Before you start
- Dice the onion and mince the garlic; roughly chop the spinach into bite-sized pieces
- Measure out the vegetable broth and have it ready to pour
- Crumble the feta cheese before cooking
- Juice the lemon and chop the fresh dill, so they're at hand when you finish cooking
Sauté onion and garlic
- Heat 3 tablespoons olive oil in a large (3-quart/3-liter) pot over medium heat for 1 minute until shimmering.
- Add the diced onion and cook, stirring occasionally, for 6–7 minutes until softened and just beginning to turn golden at the edges.
- Stir in the minced garlic and cook for 1 minute more until very fragrant.
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Ready when: Onion is soft and light golden; garlic is fragrant but not browned
Tip: The sweetness of the caramelized onion is the flavor foundation of the soup. Don't rush this step.
Add broth and bring to boil
- Pour in the vegetable broth (6 cups/1440 ml) all at once and stir well.
- Increase the heat to medium-high and bring to a rolling boil, about 3–5 minutes.
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Ready when: Broth is at a rolling boil with large bubbles breaking the surface
Cook orzo until nearly tender
- Stir in the orzo (1 cup/150g dry) and reduce the heat to medium.
- Simmer uncovered for about 8 minutes, stirring occasionally, until the orzo is just tender but still has a slight firmness when bitten.
- It will continue to soften from residual heat after you turn off the burner.
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Ready when: Orzo is al dente—tender but with a slight bite
Tip: Cook the orzo about 2 minutes less than the package suggests; it will continue to cook from residual heat and the soup will be perfectly tender, not mushy.
Wilt spinach and finish soup
- Remove the pot from the heat.
- Add the fresh spinach (5 oz/140g) in batches, stirring gently until each addition is completely wilted and submerged, about 1–2 minutes total.
- Squeeze in the fresh lemon juice (3 tablespoons/45 ml), scatter the fresh dill (2 tablespoons/8g) over the soup, and stir gently.
- Taste the broth and season with salt, freshly ground black pepper, and a small pinch of red pepper flakes if you like a touch of heat.
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Ready when: Spinach is completely wilted and dark green; soup is seasoned to your taste
Tip: Remove from heat before adding spinach so it stays tender and doesn't overcook. Add the lemon juice off the heat to preserve its fresh, bright flavor.
Serve with crumbled feta
- Ladle the soup into bowls and generously top each serving with crumbled feta cheese (about ¼ cup per bowl, using roughly 1 cup total).
- Serve immediately while hot.
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Tip: The warm soup will soften the feta slightly without fully melting it, creating a wonderful creamy texture that's distinctly Greek.
Good to know
Tips
- This soup comes together in about 35 minutes, making it perfect for weeknight dinners when you want something nourishing without a long cook time.
- For even creamier texture, crumble a small handful of feta directly into the hot broth while it simmers, stirring gently to distribute it, then top each bowl with more fresh feta at the end.
- Leftover soup keeps beautifully for up to 3 days. When reheating, add a fresh squeeze of lemon juice and a sprinkle of chopped dill for maximum brightness and flavor.
- If you prefer a brothier soup, add 1–2 cups more vegetable broth; for a heartier, more substantial version, increase the orzo to 1.5 cups.
Make ahead
Prepare the ingredients (onion, garlic, spinach, feta) up to 1 day ahead. The soup is best made fresh, but you can prepare the full recipe 1 day ahead and refrigerate it. When reheating, gently warm it on the stovetop over medium heat, stirring occasionally, and add the feta and fresh dill just before serving for the best flavor and texture.
Storage & reheating
Room temperature: not suitable for safety. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (note that feta may become crumbly when thawed; add fresh crumbled feta after reheating). To reheat: gently warm on the stovetop over medium heat, stirring occasionally, until heated through, about 5–7 minutes. Add fresh dill and a drizzle of olive oil when serving.
Substitutions
- Orzo pasta, dried → Ditalini, small shells, or short-grain white rice. These small pasta shapes or grains work similarly; use equal amounts and adjust cooking time slightly based on package directions to reach tenderness.
- Fresh spinach leaves → 1 (10 oz/280g) package frozen spinach, thawed and squeezed dry, then roughly chopped. Frozen spinach is much denser than fresh; measure about 2.5–3 oz after thawing and squeezing out all excess moisture before adding to the soup.
- Feta cheese → Crumbled ricotta salata or finely crumbled sharp white cheddar. These will create a different texture and flavor but provide a similar creamy, tangy element to the warm soup.
- Vegetable broth, unsalted or low-sodium → Chicken broth or water with 1 teaspoon dried oregano added. Chicken broth adds richer flavor and is more traditional in some Greek versions. Plain water will work but will taste less developed without additional seasoning.
