Mediterranean Orzo Soup Recipe

Introduction

This Mediterranean Orzo Soup is a comforting and flavorful dish packed with fresh vegetables, herbs, and tender orzo pasta. It’s a perfect option for a light lunch or cozy dinner, bringing a touch of the Mediterranean to your kitchen.

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 litre) 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 and finely chopped, 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 more minute, stirring frequently to avoid burning.
3. Step 3: Pour in the vegetable stock, then add the Parmesan rind, cherry tomatoes, dried oregano, red chilli flakes, and chopped rosemary. Bring the mixture to a gentle simmer.
4. Step 4: Once simmering, stir in the orzo pasta. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom of the pot.
5. Step 5: When the pasta is nearly cooked, add the finely chopped kale and stir until it wilts. Check the seasoning and adjust with sea salt and black pepper to taste.
6. Step 6: If the soup is too thick, add a little extra stock to reach your preferred consistency. Remove and discard the Parmesan rind, then ladle the soup into bowls. Drizzle with extra virgin olive oil, sprinkle grated Parmesan cheese, and garnish with fresh basil before serving.

Tips & Variations

• For extra protein, stir in cooked chickpeas or white beans along with the kale.
• If you prefer a spicier version, increase the red chilli flakes to taste.
• Use homemade vegetable stock for a richer flavor, or substitute with chicken stock if not vegetarian.
• Fresh herbs like thyme or parsley can be used instead of or in addition to the rosemary and basil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken after cooling; simply add a splash of stock or water when reheating on the stove over medium heat. Stir gently until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, to make it vegan, omit the Parmesan rind and cheese, and use a vegetable stock that contains no animal products. You can add nutritional yeast for a cheesy flavor.

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well in this soup. Adjust the cooking time accordingly to ensure the pasta is al dente.

Mediterranean Orzo Soup Recipe

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This Mediterranean Orzo Soup is a hearty and flavorful soup featuring a blend of sautéed vegetables, cherry tomatoes, aromatic herbs, and tender orzo pasta, simmered in vegetable stock with Parmesan rind for an added depth of flavor. Finished with fresh basil, a drizzle of olive oil, and grated Parmesan cheese, this comforting soup is perfect for a nutritious lunch or dinner.

• Author: Mia
• 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, finely diced
• 2 ribs celery – finely diced
• 3 cloves garlic – finely chopped
• 170 g (6 oz) cherry tomatoes – quartered
• 1 tsp dried oregano
• 1/4 tsp dried red chilli pepper flakes
• 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 & Oils

• 3 tbsp (1/4 cup) extra virgin olive oil
• 5 cups (1.25 litre) vegetable stock
• Extra virgin olive oil – a drizzle (for finishing)

Dry Ingredients & Others

• 3/4 cup (150 g) dried orzo/risoni pasta
• 1 piece Parmesan rind – about 7 ½ cm/3 inches
• Sea salt and freshly ground black pepper – to taste
• Parmesan cheese – freshly grated (for serving)

Instructions

1. Sauté vegetables: Add olive oil to a large saucepan over medium heat. Add the diced onion, carrot, and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally.
2. Add garlic: Add the finely chopped garlic to the pan and sauté for one minute until fragrant.
3. Add stock and herbs: Pour in the vegetable stock, then add the Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chilli flakes, and fresh rosemary. Bring the mixture to a simmer.
4. Cook orzo: Once simmering, add the dried orzo pasta. Cook for about 8 minutes, stirring regularly to prevent sticking, until the pasta is nearly cooked.
5. Add kale: Add the finely chopped kale to the soup and allow it to wilt as the pasta reaches al dente. Check the seasoning and adjust salt and pepper to taste.
6. Final adjustments and serve: If the soup is too thick, add a little extra stock to reach desired consistency. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and garnish with finely chopped fresh basil leaves. Serve immediately.

Notes

• Use a good quality extra virgin olive oil for authentic Mediterranean flavor.
• The Parmesan rind adds a rich umami depth to the broth; if unavailable, a Parmesan cheese chunk can be substituted.
• Vegetable stock can be homemade or store-bought; ensure it’s low sodium if preferred.
• The soup thickens as it stands; add extra stock before reheating if necessary.
• Adjust the amount of dried chilli flakes based on your preferred spice level.

Keywords: Mediterranean soup, orzo soup, vegetarian soup, easy soup recipe, healthy soup, kale soup, Parmesan soup