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Mediterranean Orzo Soup Recipe

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★★★★★

4.6 from 99 reviews

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/mediterranean-orzo-soup-recipe/