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 perfect for a cozy meal that’s both nourishing and easy to prepare.

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 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, a drizzle, for serving

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. Stir occasionally.
2. Step 2: Add the chopped garlic to the vegetables and sauté for one more minute until fragrant.
3. Step 3: Pour in the vegetable stock, then add the Parmesan rind, quartered cherry tomatoes, dried oregano, red chilli flakes, and fresh 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 pan.
5. Step 5: When the orzo is nearly cooked, add the finely chopped kale and allow it to wilt into the soup. Check the seasoning and adjust with salt and pepper to taste.
6. Step 6: If the soup is thicker than you prefer, add a little more stock to reach your desired consistency. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, then sprinkle with freshly grated Parmesan and chopped basil leaves. Serve immediately.

Tips & Variations

• Use a Parmesan rind from a quality cheese for extra depth of flavor in the broth.
• Substitute kale with spinach or Swiss chard if preferred.
• Add a squeeze of fresh lemon juice before serving for a bright finish.
• For a heartier meal, add cooked chickpeas or white beans.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock can be used if you prefer a non-vegetarian version. It will add a richer flavor to the soup.

How do I prevent the orzo from becoming mushy?

Stir the soup regularly while cooking the orzo and remove it from heat as soon as the pasta is al dente to avoid overcooking.

Mediterranean Orzo Soup Recipe

Print Recipe

★★★★★

5 from 138 reviews

A comforting and hearty Mediterranean Orzo Soup packed with vegetables, herbs, and tender orzo pasta simmered in flavorful vegetable stock and enriched with Parmesan rind. This delightful soup is perfect for a nourishing meal that balances fresh produce and Mediterranean flavors.

• Author: Ruby
• 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

• 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
• 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed

Liquids and Broth

• 5 cups (1.25 litre) vegetable stock

Herbs and Seasonings

• 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
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp fresh basil leaves, finely chopped

Grains and Toppings

• 3/4 cup (150 g) dried orzo/risoni pasta
• Parmesan cheese, freshly grated (for serving)
• Extra virgin olive oil, a drizzle (for serving)

Instructions

1. Sauté Vegetables: Add olive oil to a large saucepan over medium heat. Add the diced onion, carrot, and celery, sauté gently for about 5 minutes until the vegetables soften and the onion turns translucent. Stir occasionally to avoid sticking.
2. Add Garlic: Add the finely chopped garlic to the vegetables and sauté for another one minute, releasing its aroma without burning.
3. Add Stock and Flavors: Pour in the vegetable stock, add the Parmesan rind, cherry tomatoes, dried oregano, dried red chilli flakes, and fresh rosemary. Bring the mixture to a gentle simmer.
4. Cook Orzo: Once simmering, add the orzo pasta to the saucepan. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom.
5. Add Kale and Season: When the orzo is nearly done, stir in the finely chopped kale to allow it to wilt in the hot soup. Season with sea salt and freshly ground black pepper to taste, and ensure the pasta is al dente.
6. Adjust Consistency and Serve: If the soup is too thick, add extra vegetable stock until desired consistency is reached. Ladle the soup into bowls, remove and discard the Parmesan rind. Drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan cheese, and garnish with finely chopped fresh basil leaves before serving.

Notes

• Note 1: Use a good quality extra virgin olive oil to enhance the richness and flavor of the soup.
• Note 2: Vegetable stock can be homemade or store-bought, ensure it’s low sodium for better control over seasoning.
• Note 3: The Parmesan rind adds depth of umami flavor to the broth but should be discarded before serving.
• Note 4: Adjust salt according to the saltiness of your stock and Parmesan.
• Additional Tip: The soup will thicken as it stands; add more stock when reheating if needed to restore desired consistency.

Keywords: Mediterranean Orzo Soup, vegetarian soup, orzo pasta soup, kale soup, Parmesan soup, healthy soup recipe