Mediterranean Orzo Soup Recipe

Introduction

Mediterranean Orzo Soup is a comforting and flavorful dish packed with fresh vegetables, herbs, and tender orzo pasta. This hearty soup brings together simple ingredients to create a satisfying meal perfect for any season.

Ingredients

• 3 tbsp (1/4 cup) extra virgin olive oil
• 1 medium brown or yellow onion, peeled and finely diced
• 1 large carrot, washed and finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, finely chopped
• 170 g (6 oz) cherry tomatoes, quartered
• 5 cups (1.25 litres) vegetable stock
• 1 piece Parmesan rind, about 7 ½ cm (3 inches)
• 1 tsp dried oregano
• 1/4 tsp dried red chilli pepper flakes
• 1 tsp fresh rosemary, finely chopped
• 3/4 cup (150 g) dried orzo (risoni) pasta
• 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp fresh basil leaves, finely chopped
• Parmesan cheese, freshly grated (for serving)
• Extra virgin olive oil, for drizzling

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery and sauté gently for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Step 2: Add the chopped garlic and cook for one minute, stirring constantly to release its aroma.
3. Step 3: Pour in the vegetable stock, add the Parmesan rind, quartered cherry tomatoes, dried oregano, chilli flakes, and fresh rosemary. Bring the mixture to a gentle simmer.
4. Step 4: Once simmering, add the orzo pasta. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom of the pan.
5. Step 5: When the orzo is almost cooked, stir in the chopped kale and allow it to wilt. Check the pasta is al dente, then season the soup with sea salt and freshly ground black pepper to taste.
6. Step 6: If the soup is too thick, add a little extra vegetable stock to reach your desired consistency. Remove and discard the Parmesan rind before ladling the soup into bowls. Drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese and chopped basil leaves, and serve immediately.

Tips & Variations

• Use fresh seasonal vegetables for added flavor and variety; zucchini or spinach are great additions.
• For a vegan version, omit the Parmesan rind and cheese, or substitute with a vegan cheese alternative.
• To deepen the flavor, toast the orzo in the olive oil for a minute before adding the vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools; thin it with a little vegetable stock or water when reheating on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta like ditalini or small shells can be used, but cooking times may vary. Adjust accordingly to avoid overcooking.

What can I substitute for the Parmesan rind?

If you don’t have a Parmesan rind, you can skip it or use a small piece of other hard cheese rind. The rind adds depth but is not essential for the soup to taste great.

Mediterranean Orzo Soup Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This hearty Mediterranean Orzo Soup combines fresh vegetables, aromatic herbs, and tender orzo pasta simmered in a savory vegetable stock with a Parmesan rind for depth of flavor. Perfect as a wholesome lunch or light dinner, the soup is finished with fresh basil and a drizzle of extra virgin olive oil, delivering comforting Mediterranean flavors in every spoonful.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 medium brown/yellow onion, peeled and finely diced
• 1 large carrot, washed and finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, finely chopped
• 170 g (6 oz) cherry tomatoes, quartered
• 1 tsp fresh rosemary, finely chopped
• 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed
• 2 tbsp fresh basil leaves, finely chopped

Liquids & Stock

• 3 tbsp (1/4 cup) extra virgin olive oil
• 5 cups (1.25 litres) vegetable stock

Pantry Ingredients

• 1 piece Parmesan rind – about 7 ½ cm (3 inches)
• 1 tsp dried oregano
• 1/4 tsp dried red chilli pepper flakes
• 3/4 cup (150 g) dried orzo/risoni pasta
• Sea salt and freshly ground black pepper, to taste

For Serving

• Parmesan cheese, freshly grated
• Extra virgin olive oil, for drizzling

Instructions

1. Sauté Vegetables: Heat the extra virgin olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, sautéing gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally to prevent sticking.
2. Add Garlic: Add the finely chopped garlic to the pan and sauté for an additional one minute until fragrant, being careful not to burn it.
3. Add Stock and Herbs: Pour in the vegetable stock and add the Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chilli flakes, and finely chopped rosemary. Bring the mixture to a gentle simmer.
4. Cook Orzo: Once simmering, add the dried orzo pasta to the saucepan. Cook for about 8 minutes, stirring regularly to prevent the orzo from sticking to the bottom of the pan.
5. Add Kale: When the orzo is almost cooked, incorporate the finely chopped kale into the soup. Allow it to wilt as the orzo reaches al dente texture. Taste and adjust seasoning with sea salt and freshly ground black pepper as desired.
6. Adjust Consistency and Serve: If the soup becomes too thick, add extra vegetable stock to reach your preferred consistency. Remove and discard the Parmesan rind before ladling the soup into bowls. Drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and garnish with chopped fresh basil leaves. Serve immediately, noting that the soup may thicken on standing; add more stock if reheating.

Notes

• Use good quality extra virgin olive oil to enhance the Mediterranean flavors.
• The Parmesan rind adds depth and umami to the soup but should be removed before serving.
• Adjust the amount of red chili flakes to control the heat level or omit if preferred.
• For a vegan version, omit the Parmesan rind and cheese, or substitute with vegan cheese alternatives.
• The soup thickens as it cools; add additional stock when reheating to regain desired consistency.

Keywords: Mediterranean orzo soup, vegetable soup, orzo pasta soup, vegetarian soup, healthy Mediterranean recipes, kale soup, easy soup recipes