Name: Mediterranean Orzo Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 3 tbsp (1/4 cup) extra virgin olive oil; 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; 5 cups (1.25 litre) vegetable stock; 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; 3/4 cup (150 g) dried orzo/risoni pasta; 1 piece Parmesan rind – about 7 ½ cm/3 inches; Parmesan cheese – freshly grated (for serving); Extra virgin olive oil – a drizzle (for serving)

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Introduction

This Mediterranean Orzo Soup is a comforting, flavorful dish packed with fresh vegetables, herbs, and tender orzo pasta. It’s perfect for a cozy meal that warms you from the inside out while delivering a taste of the Mediterranean.

The image shows a white bowl filled with a clear broth soup containing three visible layers: the base layer is a light yellow-green broth, the middle layer has finely shredded white pasta and small diced orange carrots, and the top layer is garnished with chopped green herbs, red tomato pieces, grated white cheese, and fresh green basil leaves arranged mostly in the center; the bowl is placed on a wooden board with grilled golden brown bread pieces on the side, scattered fresh basil leaves around, and a small dish of mixed pepper in the background, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (1/4 cup) extra virgin olive oil
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
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, finely chopped and 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

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 until the vegetables have softened and the onion is translucent. Stir occasionally to prevent sticking.
Step 2: Add the chopped garlic and sauté for another minute until fragrant.
Step 3: Pour in the vegetable stock, then add the Parmesan rind, quartered cherry tomatoes, dried oregano, chilli flakes, and fresh rosemary. Bring the mixture to a gentle simmer.
Step 4: Once simmering, stir in the orzo pasta. Cook for about 8 minutes, stirring regularly to keep the pasta from sticking to the bottom of the pan.
Step 5: When the pasta is nearly tender, add the chopped kale to the soup and allow it to wilt. Continue cooking until the orzo is al dente. Taste and season with salt and freshly ground black pepper as desired.
Step 6: If the soup is too thick, add a little more vegetable stock to reach your preferred consistency. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, and sprinkle with grated Parmesan cheese and chopped fresh basil before serving.

Tips & Variations

Use homemade or good-quality vegetable stock for richer flavor.
Substitute kale with spinach or Swiss chard if preferred.
Add a squeeze of lemon juice before serving for a bright, fresh note.
Include cooked white beans for extra protein and heartiness.
If you don’t have a Parmesan rind, a generous handful of grated Parmesan during cooking can add depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup tends to thicken as it cools; stir in additional stock or water when reheating to adjust the consistency. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

A large white pot filled with clear broth soup containing small orzo pasta, diced orange carrots, bright green herbs, and halved red cherry tomatoes. A metal ladle is scooping up the soup, showing a close-up of the layered colors and textures: the shiny liquid, soft pasta, small vegetable pieces, and herbs mixed together. The pot is sitting on a dark wooden board, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can omit the Parmesan rind and cheese and use a vegan cheese alternative or nutritional yeast for a cheesy flavor. Ensure your vegetable stock is vegan-friendly as well.

Can I use another type of pasta instead of orzo?

Orzo’s small shape is perfect for this soup, but you can substitute it with other small pasta shapes like acini di pepe or ditalini. Cooking times may vary slightly, so adjust accordingly.