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Mediterranean Orzo Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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