Print

Mediterranean Orzo Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This Mediterranean Orzo Soup is a hearty and comforting dish filled with a rich vegetable broth and traditional Mediterranean herbs. Perfect for a cozy meal, it combines tender orzo pasta, kale, and a medley of vegetables simmered with a Parmesan rind for depth of flavor. Serve with crusty bread and a garnish of fresh basil and Parmesan for a wholesome main course.

Ingredients

Main Ingredients

  • 3 tablespoon (¼ 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 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: Add olive oil to a large saucepan over medium heat, then add diced onion, carrot, and celery. Sauté gently for about 5 minutes until the vegetables soften and the onion turns translucent, stirring occasionally.
  2. Add Garlic: Stir in the chopped garlic and sauté for an additional minute to release its aroma.
  3. Add Stock and Herbs: Pour in the 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 pasta. Cook for about 8 minutes, stirring regularly to prevent sticking.
  5. Add Kale: When the orzo is nearly cooked, add the chopped kale to the soup and let it wilt into the hot broth.
  6. Season and Adjust: When the pasta is al dente, season the soup with sea salt and freshly ground black pepper to taste. If the soup is too thick, add a little more stock to reach desired consistency.
  7. Serve: Ladle the soup into bowls, removing and discarding the Parmesan rind. Drizzle with extra virgin olive oil, sprinkle with grated Parmesan and chopped fresh basil leaves. Serve immediately, ideally with crusty bread.
  8. Storage Tip: If not served immediately, note that the soup will thicken upon standing. Add more stock when reheating if necessary to restore the consistency.

Notes

  • Use good quality extra virgin olive oil for the best flavor.
  • The Parmesan rind adds depth and umami to the broth; be sure to discard it before serving.
  • Adjust chili flakes according to your spice preference.
  • This soup pairs wonderfully with crusty bread or a simple green salad.
  • To make it vegetarian friendly, ensure the vegetable stock is free from animal products.
  • Leftovers keep well refrigerated for up to 3 days.

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