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Mediterranean Orzo Soup Recipe

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★★★★★

4.7 from 142 reviews

This Mediterranean Orzo Soup is a warm, comforting dish packed with fresh vegetables, vibrant herbs, and tender orzo pasta. With a savory Parmesan rind infused broth and a hint of spice from red chili flakes, this soup is perfect for a nourishing lunch or dinner. It’s easy to prepare on the stovetop and can be customized with your choice of stock or seasoning.

Ingredients

Scale

Soup Base

  • 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

To Serve

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

Instructions

  1. Sauté Vegetables: Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery, sauté gently for about 5 minutes until vegetables soften and onion turns translucent, stirring occasionally.
  2. Add Garlic: Stir in the finely chopped garlic and sauté for one minute until fragrant.
  3. Add Liquids and Herbs: Pour in vegetable stock, add the Parmesan rind, quartered cherry tomatoes, dried oregano, red chili flakes, and fresh rosemary. Bring the mixture to a simmer.
  4. Cook Orzo: Once simmering, add the dried orzo to the saucepan. Cook for about 8 minutes, stirring regularly to prevent sticking.
  5. Add Kale: When the orzo is nearly cooked, stir in the chopped kale and allow it to wilt in the soup.
  6. Season and Adjust: When orzo is al dente, season the soup with sea salt and freshly ground black pepper to taste. If the soup is too thick, add extra stock to reach desired consistency.
  7. Serve: Ladle the soup into bowls, remove and discard the Parmesan rind. Drizzle with extra virgin olive oil, sprinkle with freshly grated Parmesan and chopped basil leaves before serving.
  8. Storage Tips: If not serving immediately, note the soup will thicken on standing; add stock as needed when reheating.

Notes

  • Tablespoon Size: Uses standard Australian tablespoon (20 ml). If elsewhere, use 1 tablespoon plus 1 teaspoon for each tablespoon listed.
  • Stock Options: Vegetable stock is used, but chicken stock can be substituted if not requiring vegetarian.
  • Parmesan Rind: Adds flavor and softens during cooking. Omit for vegan or strict vegetarian versions.
  • Seasoning: Adjust salt, pepper, and chili flakes according to taste preference.
  • Storage and Reheating: Store in airtight container in fridge up to 3 days; reheat on stove or microwave, adding stock if soup thickens.
  • Freezing: Cool completely before freezing in freezer-safe container for up to 3 months.

Keywords: Mediterranean, Orzo Soup, Vegetarian Soup, Kale Soup, Parmesan Soup, Healthy Soup, One-pot Soup

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