Mediterranean Orzo Soup is a simple, nourishing soup that proves healthy food can still feel comforting and satisfying. Built on a flavorful vegetable broth and loaded with onion, carrot, celery, tomatoes, kale, and herbs, this soup delivers classic Mediterranean flavor in every spoonful. Tender orzo pasta gives it just enough heartiness without weighing it down, making it ideal for broth-based soup lovers, meatless meals, and affordable healthy dinners. Whether you’re craving a light lunch or a cozy evening meal, this Mediterranean Orzo Soup fits effortlessly into your routine.
Ingredients
Soup Base
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 3 Tbsp | High quality preferred |
| Brown or yellow onion | 1 medium | Finely diced |
| Carrot | 1 large | Finely diced |
| Celery | 2 ribs | Finely diced |
| Garlic cloves | 3 | Finely chopped |
| Cherry tomatoes | 170 g (6 oz) | Quartered |
| Vegetable stock | 5 cups (1.25 L) | Add more if needed |
| Parmesan rind | 1 piece | About 3 inches |
| Dried oregano | 1 tsp | Mediterranean flavor |
| Dried red chili flakes | ¼ tsp | Optional heat |
| Fresh rosemary | 1 tsp | Finely chopped |
| Dried orzo pasta | ¾ cup (150 g) | Also called risoni |
| Curly kale | 1½ cups | Stems removed, chopped |
| Sea salt & black pepper | To taste | Adjust at the end |
To Serve
| Ingredient | Amount |
|---|---|
| Fresh basil | 2 Tbsp, chopped |
| Parmesan cheese | Freshly grated |
| Extra virgin olive oil | For drizzling |
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Mediterranean Orzo Soup is a light, broth-based soup made with vegetables, tender orzo pasta, kale, and classic Mediterranean herbs. Cozy, healthy, and naturally meatless, it’s perfect for simple weeknight dinners.
Ingredients
3 tablespoons extra virgin olive oil
1 medium brown or yellow onion, finely diced
1 large carrot, finely diced
2 ribs celery, finely diced
3 garlic cloves, finely chopped
170 g (6 oz) cherry tomatoes, quartered
5 cups (1.25 L) vegetable stock
1 Parmesan rind (about 3 inches)
1 teaspoon dried oregano
¼ teaspoon dried red chili flakes
1 teaspoon fresh rosemary, finely chopped
¾ cup (150 g) dried orzo pasta
1½ cups curly kale, stems removed and finely chopped
Sea salt and freshly ground black pepper, to taste
To Serve
2 tablespoons fresh basil, finely chopped
Freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling
Instructions
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion, carrot, and celery and sauté for 5 minutes until softened.
3. Add garlic and cook 1 minute until fragrant.
4. Add vegetable stock, Parmesan rind, tomatoes, oregano, chili flakes, and rosemary.
5. Bring to a gentle simmer.
6. Add orzo and cook about 8 minutes, stirring regularly.
7. Stir in kale and allow to wilt.
8. Season with salt and pepper to taste.
9. Add extra stock if soup is too thick.
10. Remove and discard Parmesan rind.
11. Serve with olive oil drizzle, grated Parmesan, and basil.
Notes
The soup will thicken as it sits due to the orzo.
Add extra stock when reheating to loosen consistency.
Spinach can be used instead of kale.
For vegan version, omit Parmesan rind and cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Step-by-Step Instructions
Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery and sauté gently for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the garlic and cook for 1 minute until fragrant, being careful not to let it brown.
Pour in the vegetable stock and add the Parmesan rind, cherry tomatoes, oregano, chili flakes, and rosemary. Bring the soup to a gentle simmer.
Once simmering, add the orzo to the pot. Cook for about 8 minutes, stirring regularly so the pasta doesn’t stick to the bottom.
When the orzo is nearly tender, stir in the chopped kale and allow it to wilt into the soup.
Once the orzo is al dente, taste and adjust seasoning with salt and black pepper. If the soup has thickened too much, add a splash of extra stock to loosen it.
Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, and finish with grated Parmesan and fresh basil. Serve hot with crusty bread.
Conclusion
This Mediterranean Orzo Soup is everything a broth-based soup should be: light, flavorful, nourishing, and deeply comforting. With simple ingredients and classic herbs, it’s an easy soup you can make any night of the week. Whether you’re cooking on a budget or looking for a healthy, meatless meal, this orzo soup delivers warmth and satisfaction in every bowl.
FAQ – Mediterranean Orzo Soup
Is Mediterranean Orzo Soup vegetarian?
Yes. This recipe is meatless and uses vegetable stock.
Can I make it vegan?
Yes. Omit the Parmesan rind and cheese or use a plant-based alternative.
Does orzo absorb liquid over time?
Yes. The soup will thicken as it sits. Add extra stock when reheating.
Can I use spinach instead of kale?
Absolutely. Add spinach at the very end so it doesn’t overcook.