Name: Mediterranean Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 tbsp (1/4 cup) extra virgin olive oil; 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; 1 tsp dried oregano; 1/4 tsp dried red chilli pepper flakes; 1 tsp fresh rosemary – finely chopped; 3/4 cup (150 g) dried orzo/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 tbsp fresh basil leaves – finely chopped; extra virgin olive oil – a drizzle

Description

Indulge in the vibrant flavors of Mediterranean Orzo Soup—a comforting, wholesome dish that warms your heart and soul. This delightful soup combines tender orzo pasta with a medley of fresh vegetables, aromatic herbs, and a rich vegetable broth. Perfect for cozy family dinners or quick weeknight meals, this versatile recipe is not only easy to make but also packed with nutrients. Whether served as a main course or paired with crusty bread, Mediterranean Orzo Soup is sure to become a go-to favorite in your kitchen.

Ingredients

Scale

3 tbsp (1/4 cup) extra virgin olive oil
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
1 tsp dried oregano
1/4 tsp dried red chilli pepper flakes
1 tsp fresh rosemary – finely chopped
3/4 cup (150 g) dried orzo/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 tbsp fresh basil leaves – finely chopped
extra virgin olive oil – a drizzle

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Instructions

Heat olive oil in a large saucepan over medium heat. Sauté diced onion, carrot, and celery for about 5 minutes until softened.
Add chopped garlic and sauté for an additional minute until fragrant.
Pour in vegetable stock, add cherry tomatoes, oregano, chili flakes, and bring to a simmer.
Stir in dried orzo pasta and cook for about 8 minutes, stirring regularly.
As the pasta nears doneness, mix in chopped kale until wilted.
Adjust soup thickness with extra stock if necessary and serve hot, garnished with fresh basil and a drizzle of olive oil.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (250g)
Calories: 245
Sugar: 4g
Sodium: 510mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg