Mediterranean Orzo Soup Recipe

Introduction

This Mediterranean Orzo Soup is a comforting and flavorful dish, perfect for cozy evenings. With tender orzo pasta, fresh vegetables, and aromatic herbs, it brings a taste of the Mediterranean right to your kitchen.

Ingredients

• 3 tbsp (1/4 cup) extra virgin olive oil
• 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
• 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 chili 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
• 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, then sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally.
2. Step 2: Add the chopped garlic and sauté for one minute until fragrant.
3. Step 3: Stir in the vegetable stock, Parmesan rind, quartered cherry tomatoes, dried oregano, chili flakes, and fresh rosemary. Bring the mixture to a simmer.
4. Step 4: Once simmering, add the orzo pasta. Cook for about 8 minutes, stirring regularly to prevent sticking.
5. Step 5: When the orzo is almost cooked, add the chopped kale and allow it to wilt. Season with sea salt and black pepper to taste. Make sure the pasta is al dente.
6. Step 6: If the soup feels too thick, add a little more 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 grated Parmesan cheese, and garnish with finely chopped fresh basil leaves. Serve immediately.

Tips & Variations

• For extra protein, add cooked chickpeas or white beans when adding the stock.
• Substitute kale with spinach or Swiss chard for a different leafy green variation.
• If you prefer, use chicken stock instead of vegetable stock for added richness.
• To make this soup vegan, omit the Parmesan rind and cheese, and add nutritional yeast for a cheesy flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools; reheat gently on the stove, adding a little stock or water to loosen the consistency if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe, pastina, or small ditalini work well as substitutes. Adjust cooking time accordingly to ensure the pasta is cooked but not mushy.

Is it necessary to use a Parmesan rind in the soup?

The Parmesan rind adds a lovely depth of flavor and richness, but if you don’t have one, you can skip it or use a vegetable bouillon cube for extra taste.

Mediterranean Orzo Soup Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

A hearty and flavorful Mediterranean Orzo Soup featuring tender orzo pasta, vibrant cherry tomatoes, fresh kale, and fragrant herbs simmered in a savory vegetable stock with a Parmesan rind for depth. This comforting soup is perfect for a nourishing lunch or light dinner, finished with a drizzle of extra virgin olive oil, freshly grated Parmesan, and chopped basil for a burst of freshness.

• Author: Bella
• 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 and Aromatics

• 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 1/2 cups curly kale – stems removed – finely chopped and firmly packed
• 2 tbsp fresh basil leaves – finely chopped

Liquids and Stock

• 3 tbsp (1/4 cup) extra virgin olive oil (See Note 1)
• 5 cups (1.25 litre) vegetable stock (See Note 2)

Herbs and Spices

• 1 tsp dried oregano
• 1/4 tsp dried red chilli pepper flakes
• 1 tsp fresh rosemary – finely chopped
• sea salt and freshly ground black pepper – to taste (See Note 4)

Pasta and Cheese

• 3/4 cup (150 g) dried orzo/risoni pasta
• 1 piece Parmesan rind – about 7 ½ cm/3 inches (See Note 3)
• Parmesan cheese – freshly grated, for serving

Finishing Oils

• extra virgin olive oil – a drizzle (for serving)

Instructions

1. Sauté the Vegetables: In a large saucepan over medium heat, warm the olive oil. 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: Stir in the finely chopped garlic and sauté for an additional one minute until fragrant but not browned.
3. Simmer with Stock and Herbs: Pour in the vegetable stock, then add the Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chilli flakes, and chopped fresh rosemary. Bring the mixture to a gentle simmer.
4. Cook the Orzo: Once simmering, add the dried orzo pasta to the saucepan. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom of the pan.
5. Add Kale and Season: When the pasta is almost cooked, stir in the chopped kale and allow it to wilt. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.
6. Adjust Consistency and Serve: If the soup is too thick, add a little extra vegetable 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 chopped basil leaves. Serve immediately, keeping in mind the soup thickens as it stands.

Notes

• (Note 1) Use good quality extra virgin olive oil for the best flavor in the soup base and final drizzle.
• (Note 2) Homemade or high-quality vegetable stock enhances the depth of flavor but store-bought is acceptable for convenience.
• (Note 3) The Parmesan rind adds a rich umami flavor as it simmers but should be removed before serving.
• (Note 4) Adjust salt carefully, keeping in mind the Parmesan rind and cheese add saltiness.
• The soup thickens upon standing; thin with additional stock when reheating if necessary.

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