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Mediterranean Orzo Soup Recipe

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★★★★★

5 from 101 reviews

A comforting Mediterranean Orzo Soup featuring sautéed aromatic vegetables, tender orzo pasta, fresh kale, and a rich Parmesan-infused vegetable broth, garnished with fresh basil and a drizzle of extra virgin olive oil. This delicious soup is hearty, healthy, and perfect for any season.

Ingredients

Scale

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, 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

  • 5 cups (1.25 litre) vegetable stock

Herbs and Seasonings

  • 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

Pasta and Cheese

  • 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)

Instructions

  1. Sauté the vegetables: Add olive oil to a large saucepan and heat over medium heat. Add the diced onion, carrot, and celery. 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 vegetables and sauté for one minute to release its aroma.
  3. Simmer the broth: Add the vegetable stock, Parmesan rind, quartered cherry tomatoes, dried oregano, dried red chilli flakes, and fresh rosemary to the saucepan. Bring the mixture to a 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 the kale: When the pasta is almost cooked, stir in the finely chopped kale and allow it to wilt. Continue cooking until the orzo is al dente.
  6. Season and adjust: Check the seasoning and adjust salt and pepper to taste. If the soup is too thick, add a little extra vegetable stock to reach desired consistency.
  7. Serve: 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 warm.
  8. Storage note: If not serving immediately, be aware the soup will thicken upon standing; add extra stock as needed before reheating.

Notes

  • Use extra virgin olive oil for better flavor and health benefits.
  • Vegetable stock can be store-bought or homemade for richer taste.
  • Parmesan rind adds depth to the broth but is not eaten.
  • Season with salt and pepper according to your taste preference.
  • Orzo cooks quickly; be attentive to avoid overcooking.
  • The soup thickens upon standing; reheat with extra stock if needed.

Keywords: Mediterranean Orzo Soup, Vegetable Soup, Orzo Pasta Soup, Kale Soup, Healthy Soup, Vegetarian Soup, Easy Soup Recipe, Parmesan Soup

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