Print

Mediterranean Orzo Soup – Easy, Healthy, and Full of Flavor

Mediterranean Orzo Soup in a cozy kitchen setting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mediterranean Orzo Soup is a cozy, comforting dish packed with vegetables, herbs, and orzo pasta in a flavorful broth. It’s easy to prepare and perfect served with crusty bread for a wholesome meal.

Ingredients

Scale
  • 3 tablespoon (1/4 cup) extra virgin olive oil
  • 1 medium brown/yellow onion, peeled and finely diced
  • 1 large carrot, washed and finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, finely chopped
  • 170g (6 oz) cherry tomatoes, quartered
  • 5 cups (1.25 litres) vegetable stock
  • 1 piece Parmesan rind (about 3 inches)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried red chilli pepper flakes
  • 1 teaspoon fresh rosemary, finely chopped
  • 3/4 cup (150g) dried orzo/risoni pasta
  • 1 1/2 cups curly kale, stems removed and finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • To Serve:
  • 2 tablespoon fresh basil leaves, finely chopped
  • Freshly grated Parmesan cheese
  • Drizzle of extra virgin olive oil

Instructions

1. Add olive oil to a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until vegetables soften and onion becomes translucent, stirring occasionally.

2. Add garlic and sauté for one minute until fragrant.

3. Stir in vegetable stock, Parmesan rind, cherry tomatoes, oregano, chilli flakes, and rosemary. Bring to a gentle simmer.

4. Add orzo to the pot and cook for about 8 minutes, stirring regularly to prevent sticking.

5. When pasta is nearly al dente, stir in chopped kale and allow it to wilt.

6. Once orzo is fully cooked, taste and adjust seasoning with salt and black pepper as needed.

7. If soup is too thick, add additional stock to reach desired consistency.

8. Ladle soup into bowls, discarding Parmesan rind. Drizzle with olive oil and top with grated Parmesan and chopped basil.

9. Serve warm with crusty bread.

Notes

For a vegan version, omit the Parmesan rind and cheese.

Use chicken stock instead of vegetable stock if not vegetarian.

Soup thickens upon standing—add more stock or water when reheating.

Store in an airtight container for up to 3 days or freeze for up to 3 months.

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