Mediterranean Orzo Soup

I first made this Mediterranean Orzo Soup on a chilly Tuesday evening when I needed something warming but didn’t want to spend hours in the kitchen. The aroma of garlic, rosemary, and oregano simmering together instantly transported me to a cozy Italian trattoria. What I love most is how the Parmesan rind melts into the broth, adding incredible depth of flavor. Now, this Mediterranean orzo soup recipe has become my go-to comfort food whenever I want a quick vegetable soup that feels both wholesome and satisfying. The best part? You can easily customize the vegetables based on what’s in your fridge, making it a versatile Mediterranean soup option year-round.

What You’ll Need for This Hearty Mediterranean Orzo Soup

Before you start cooking, gather these simple ingredients that create layers of Mediterranean flavor. I always keep orzo pasta and vegetable stock on hand because they’re kitchen staples for quick, nourishing meals. Pro tip: save your Parmesan rinds in the freezer – they’re liquid gold for adding umami depth to soups like this one.

• 3 tablespoons (1/4 cup) extra virgin olive oil
• 1 medium brown or 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 (or chicken stock for non-vegetarian)
• 1 piece Parmesan rind, about 7 1/2 cm or 3 inches (omit for vegan)
• 1 teaspoon dried oregano
• 1/4 teaspoon dried red chilli pepper flakes (adjust to taste)
• 1 teaspoon fresh rosemary, finely chopped
• 3/4 cup (150 g) dried orzo or risoni pasta (use gluten-free if needed)
• 1 1/2 cups curly kale, stems removed, finely chopped and firmly packed
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons fresh basil leaves, finely chopped (for serving)
• Parmesan cheese, freshly grated (for serving)
• Extra virgin olive oil for drizzling

How to Make This Flavorful Mediterranean Orzo Soup

I recommend having all your vegetables prepped before you start cooking – it makes the process smooth and enjoyable. This method ensures each ingredient releases its full flavor into the broth.

Step 1: Heat 3 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery. Saute gently for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent (you’ll see it turn from opaque white to slightly see-through). This creates the aromatic base for your Mediterranean orzo soup.

Step 2: Add the finely chopped garlic to the softened vegetables and saute for one minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Step 3: Pour in the 5 cups of vegetable stock, then add the Parmesan rind, quartered cherry tomatoes, dried oregano, red chilli pepper flakes, and fresh rosemary. Bring the mixture to a gentle simmer. The Parmesan rind will soften and infuse the broth with rich, savory flavor.

Step 4: Once the soup is simmering, add the orzo pasta. Cook for about 8 minutes, stirring regularly to prevent the pasta from sticking to the bottom of the pan. This is crucial for achieving perfectly cooked orzo in your Mediterranean orzo soup. Note that cooking time may vary slightly depending on your orzo brand.

Step 5: When the pasta is almost al dente (slightly firm to the bite with just a tiny white dot in the center when you bite into a piece), stir in the finely chopped kale and allow it to wilt for 2-3 minutes. The kale adds beautiful color and nutrition.

Step 6: Taste and adjust the seasoning with sea salt and freshly ground black pepper. If the soup seems too thick (consistency of thick porridge), add a bit more stock or water until it resembles a light stew. Pro tip: The orzo will continue absorbing liquid as it sits, so I usually keep the soup with a slightly thinner consistency than my final goal.

Step 7: Remove the Parmesan rind before serving. Ladle the hot Mediterranean orzo soup into bowls, drizzle with extra virgin olive oil, and top with freshly grated Parmesan and chopped basil leaves.

Common mistake to avoid: Don’t overcook the orzo or it will become mushy. Start checking for doneness at the 7-minute mark, especially if using a thinner orzo variety.

Perfect Pairings for Your Mediterranean Orzo Soup

This Mediterranean orzo soup is delicious on its own, but pairing it with the right sides elevates the meal even more.

Crusty Artisan Bread: A warm, crusty baguette or sourdough loaf is perfect for soaking up the flavorful broth. The crispy exterior and soft interior provide textural contrast to the tender vegetables and pasta.

No-Knead Spelt Loaf: This wholesome homemade bread adds nutty flavor and extra fiber, making your Mediterranean orzo soup even more satisfying and nutritious.

Simple Green Salad: A crisp salad with arugula, cucumber, and lemon vinaigrette offers a refreshing counterpoint to the warm, herb-infused soup.

Garlic Breadsticks: These add a fun, kid-friendly element and extra garlic flavor that complements the Mediterranean herbs beautifully.

Grilled Cheese Sandwich: For a heartier meal, serve this orzo soup alongside a classic grilled cheese for the ultimate comfort food combination.

Build a Complete Soup Menu with These Recipes

This Mediterranean orzo soup shines alongside other flavorful soups that bring variety to your weekly dinner rotation. For hearty, protein-rich options, pair it with the comforting High Protein Chicken Pot Pie Soup with its creamy broth and tender chicken, or the satisfying Easy Italian Wedding Soup featuring savory meatballs and fresh kale in every spoonful.

For lighter, plant-based options that complement this Mediterranean classic, try the velvety Creamy Roasted Veggie Soup with its caramelized vegetables and coconut milk, or the nutrient-dense Spinach Lentil and Butter Bean Soup packed with 12g of fiber and warming spices that pair beautifully with crusty bread.

Storing Your Mediterranean Orzo Soup for Later

This Mediterranean orzo soup stores beautifully, making it perfect for meal prep. I recommend storing it in an airtight container in the refrigerator for up to 3 days. Keep in mind that the orzo will absorb more liquid as it sits (sometimes significantly), so you may need to add extra stock or water when reheating to return it to the proper soup consistency.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Always label and date your containers clearly. Defrost overnight in the refrigerator before reheating.

When reheating, you can use either the stovetop or microwave. I prefer the stovetop method because it allows me to gradually add liquid and adjust the consistency of the Mediterranean orzo soup as it warms. Pro tip: Add a fresh drizzle of olive oil and a sprinkle of Parmesan when serving reheated soup to refresh the flavors.

Your Mediterranean Orzo Soup Questions Answered

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