Print

Mediterranean Orzo Soup

Mediterranean orzo soup in white bowl topped with fresh basil and parmesan cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mediterranean Orzo Soup is packed with vegetables in a full flavored broth, infused with traditional Mediterranean herbs. Perfect one-pot weeknight meal.

Ingredients

Scale
  • 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
  • 1 piece Parmesan rind, about 7 1/2 cm or 3 inches
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried red chilli pepper flakes
  • 1 teaspoon fresh rosemary, finely chopped
  • 3/4 cup (150 g) dried orzo or risoni pasta
  • 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
  • Parmesan cheese, freshly grated
  • Extra virgin olive oil for drizzling

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Saute gently for about 5 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
  2. Add finely chopped garlic and saute for one minute until fragrant.
  3. Pour in vegetable stock, then add Parmesan rind, quartered cherry tomatoes, oregano, red chilli pepper flakes, and fresh rosemary. Bring to a simmer.
  4. Once simmering, add orzo pasta. Cook for about 8 minutes, stirring regularly to prevent sticking to the bottom of the pan.
  5. When pasta is almost al dente, stir in finely chopped kale and allow to wilt for 2-3 minutes.
  6. Taste and adjust seasoning with sea salt and freshly ground black pepper. If soup is too thick, add extra stock or water to reach desired consistency.
  7. Remove Parmesan rind. Ladle soup into bowls, drizzle with extra virgin olive oil, and top with grated Parmesan and chopped basil leaves.

Notes

  • Use gluten-free orzo if necessary. Can substitute chicken stock for vegetable stock if not vegetarian.
  • Soup will thicken on standing as orzo absorbs liquid. Add more stock when reheating to return to proper consistency.
  • Save Parmesan rinds in freezer to add umami depth to soups.
  • Adjust red chilli pepper flakes to taste – add more if you prefer heat.
  • For international readers: This recipe uses standard Australian tablespoons (20 ml or 4 teaspoons). If using US or metric tablespoons (15 ml), add 1 teaspoon to each listed tablespoon measurement.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-orzo-soup/