This Mediterranean Orzo Soup is certain to become a family favourite. The soup is packed with a generous quantity of vegetables in a full flavoured broth, infused with the flavours of traditional Mediterranean herbs. In the culinary world, there are few things more cosy and soothing than a saucepan of soup bubbling away on the stove, and the aroma as this soup cooks, assures a comforting meal ahead. A bowl of this easily made soup requires nothing more than some crusty bread to accompany it.
Why You’ll Love This Recipe:
- There is less washing up; we make this complete meal in one pot.
- It is perfect for days when time is short, but you still want to prepare a nourishing, enjoyable meal.
- The vegetables can easily be adapted to suit your taste or what you have on hand.
- It is family friendly.
- The soup is nut-free and gluten-free as well as vegan if you omit the parmesan rind. This makes it ideal for many people with specific dietary requirements.
- For batch cooking, it is easy to double the ingredients and freeze some to have in the weeks ahead.
Recipe Inspiration: I am a fan of orzo and keen to share some of the ways that I enjoy it. This rice shaped pasta cooks quickly and is very versatile. It is ideal in soups, salads, as a side dish or a risotto-style dish.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Extra virgin olive oil – we have used extra virgin olive oil, an integral part of Mediterranean recipes. Use the best olive oil that you have.
- Brown/yellow onion – this onion is the most popular for cooking, but you can use white onion if you prefer.
- Carrot and celery – we sauté the diced carrot, along with the onion and celery. This combination is a “soffrito”, the flavour base for many Italian dishes. The vegetables become slightly caramelised, adding depth of flavour to the broth.
- Garlic – my preference is to use fresh garlic cloves. Their flavour is superior to prepared garlic.
- Rosemary – in this instance, we prefer the fresh herb. If you only have the dried herb, use one third of the amount as it is concentrated.
- Dried oregano – a traditional Mediterranean herb, it adds great flavour.
- Dried chilli flakes – to add a touch of spice.
- Cherry tomatoes – these are sweeter than regular tomatoes, and add bright, fresh flavour.
- Parmesan rind – a strip of parmesan rind adds great flavour to soups, stews or pasta sauces. Freeze leftover rinds in a zip lock bag. You will find many occasions to use them.
- Vegetable stock – use homemade or good quality commercial stock. A stock with good flavour is essential as it forms the base of your soup.
- Dried orzo pasta – orzo, also known as risoni, is a small grain pasta, made in the shape of rice. In Italy, it is in the category known as “pastina”, which means “little pasta”.
- Curly kale – this is a popular variety of kale, the one you’re most likely to find at the grocery store.
- Sea salt and freshly ground black pepper – season the soup to your taste.
- Basil leaves – adding finely chopped fresh basil leaves as we are serving, protects their bright, uplifting flavour.
- Parmesan cheese – for the best flavour, we use Italian Parmigiano Reggiano. A good substitute is Grana Padano.
Variations:
Curly kale – you can use another variety, such as Tuscan kale.
Herbs – if you prefer, thyme or parsley would be a good addition.
Orzo – you could use another variety of small pasta such as conchiglietti, small shells, or ditalini, shaped like small tubes.
How To Make Mediterranean Orzo Soup:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Sauté the vegetables:
Add the olive oil to a large saucepan and heat over medium. Add the finely diced onion, carrot and celery to the pan and sauté until the vegetables soften and the onion becomes translucent. Add the garlic and sauté.
2 – Simmer the broth:
To the vegetables, add the stock, Parmesan rind, tomatoes and herbs. Bring to a simmer.
3 – Cook the orzo:
Once simmering, add the orzo to the saucepan. Stir regularly so the pasta doesn’t stick to the bottom of the pan.
4 – Finish the soup:
Once the pasta is almost cooked, add the finely chopped kale. Cook until the pasta is al dente.
Ladle the soup into bowls, discarding the parmesan rind. Serve with the finely chopped basil leaves and freshly grated Parmesan cheese.
Hint: ensure the dish is seasoned to your liking – this can be the difference between a flavoursome dish and a bland one. The amount of seasoning you’ll need will vary depending on how flavoursome your stock is.
Tips for Success, Storage and FAQs:
Store in an airtight container in the fridge for up to 3 days. It will have thickened slightly on standing, so you may need to add more stock or water.
Yes, it freezes well. Store it in a freezer-safe container for up to three months. Be sure to clearly label and date the container as frozen objects can be difficult to identify. Defrost and reheat on the stovetop or in the microwave
Top Tip:
A good stock, either homemade or store bought, is essential to a rich flavoured soup. For the best result, use good quality ingredients. Use fresh vegetables in good condition.
For more inspiration, view our collection of The Best Comfort Food Recipes.
Serving Suggestions:
This Mediterranean Orzo Soup is satisfying and comforting. Some ideas for enjoying it are:
- As part of your meal prep – it is great to have on hand and freezer-friendly.
- With our easy No-Knead Spelt Loaf, to make a satisfying meal.
- At a potluck, or gift some to a friend. It travels well.
I am sure that you will enjoy this delicious recipe. Using simple store cupboard ingredients, it is certain to become a family favourite.
Alex xx
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Mediterranean Orzo Soup
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 3 tablespoon (¼ cup) extra virgin olive oil See Note 1
- 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 See Note 2
- 1 piece Parmesan rind – about 7 ½ cm/3 inches See Note 3
- 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 See Note 4
To Serve:
- 2 tablespoon fresh basil leaves – finely chopped
- Parmesan cheese – freshly grated
- extra virgin olive oil – a drizzle
Instructions
- Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
- Add the garlic and sauté for one minute.
- To the vegetables, add in the stock, Parmesan rind, tomatoes and herbs. Bring to a simmer.
- Once simmering, add the orzo to the saucepan. Cook for about 8 minutes, stirring regularly so the pasta doesn’t stick to the bottom of the pan.
- Once the pasta is almost cooked, add in the finely chopped kale and allow to wilt.When the pasta is al dente, check that the seasoning is to your liking.
- If the soup is too thick, add a little extra stock.Ladle the soup into bowls, discarding the parmesan rind.Drizzle with extra virgin olive oil and serve with grated Parmesan and finely chopped basil leaves.If not serving immediately, keep in mind the soup will thicken on standing and more stock may be required.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Stock: you could also use chicken stock if you do not require a vegetarian soup.
- Parmesan Rind: a small piece of leftover Parmesan rind softens as the soup cooks and adds great flavour. Omit for a vegan or vegetarian soup.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
- Storage and reheating: store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The soup will thicken while standing, so just add some more stock or water.
- Freezing: allow to cool completely before storing the soup in a freezer safe container for up to three months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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