Name: Mediterranean Orzo Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 3 tablespoon (¼ 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 teaspoon dried oregano; ¼ teaspoon dried red chilli pepper flakes; 1 teaspoon fresh rosemary, finely chopped; ¾ cup (150 g) dried orzo/risoni pasta; 1 ½ cups curly kale, stems removed, finely chopped and firmly packed; Sea salt and freshly ground black pepper, to taste; 2 tablespoon fresh basil leaves, finely chopped; Parmesan cheese, freshly grated; Extra virgin olive oil, a drizzle

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Introduction

This Mediterranean Orzo Soup is a comforting and flavorful dish packed with fresh vegetables, herbs, and tender orzo pasta. It’s perfect for cozy dinners and easy to prepare with simple pantry staples.

The image shows a bowl of vegetable soup with clear broth filled with small pieces of cooked orange carrots, red cherry tomatoes, green kale, and rice. The soup is topped with grated white cheese and fresh green basil leaves. The bowl is white with brown speckles and is placed on a white marbled surface. Around the bowl, there are toasted bread pieces with a golden brown color, fresh basil leaves, and a white bowl of black pepper. The lighting makes the soup look warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons (¼ 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 litres) vegetable stock
1 piece Parmesan rind, about 7 ½ cm (3 inches)
1 teaspoon dried oregano
¼ teaspoon dried red chilli pepper flakes
1 teaspoon fresh rosemary, finely chopped
¾ cup (150 g) dried orzo/risoni pasta
1 ½ cups curly kale, stems removed, finely chopped and firmly packed
Sea salt and freshly ground black pepper, to taste

To Serve:

2 tablespoons fresh basil leaves, finely chopped
Parmesan cheese, freshly grated
Extra virgin olive oil, a drizzle

Instructions

Step 1: Heat the olive oil in 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 becomes translucent, stirring occasionally.
Step 2: Add the chopped garlic and cook for one more minute until fragrant.
Step 3: Pour in the vegetable stock and add the Parmesan rind, cherry tomatoes, dried oregano, chilli flakes, and fresh rosemary. Bring this mixture to a gentle simmer.
Step 4: Once simmering, add the orzo pasta. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom of the pan.
Step 5: When the pasta is almost cooked, stir in the chopped kale and allow it to wilt in the hot soup.
Step 6: Check the seasoning and adjust with sea salt and freshly ground black pepper to your taste. If the soup seems too thick, add a little extra stock to loosen it.
Step 7: Ladle the soup into bowls, remove and discard the Parmesan rind. Drizzle with extra virgin olive oil, sprinkle with grated Parmesan, and garnish with chopped basil leaves before serving.

Tips & Variations

For a non-vegetarian option, substitute vegetable stock with chicken stock.
Omit the Parmesan rind for a vegetarian or vegan version, and consider adding nutritional yeast for added umami.
Adjust red chilli flakes according to your heat preference for a spicier soup.
Use fresh herbs like thyme or parsley as alternatives to rosemary and oregano.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding extra stock or water if the soup has thickened while standing. To freeze, let the soup cool completely, then transfer to a freezer-safe container and freeze for up to three months.

How to Serve

A white pot with golden handles sits on a round wooden board, filled with a clear broth soup containing colorful ingredients evenly spread throughout. The soup layers show small chopped orange carrots, halved red cherry tomatoes, green leafy herbs, and white grains of rice floating in the broth, creating a mix of colors and textures. The background is a white marbled surface with a silver spoon visible on the side and a small white bowl filled with grated cheese nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well in this soup, but orzo is preferred for its texture and quick cooking time.

Do I need to remove the Parmesan rind before eating?

Yes, the Parmesan rind is used to infuse flavor during cooking and should be removed and discarded before serving.