Description
Warm up with a comforting bowl of Mediterranean Orzo Soup. Discover a hearty recipe with flavorful ingredients and wholesome goodness.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup orzo pasta, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 zucchini, diced (about 1 cup)
- 1 cup fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, torn (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- ½ cup crumbled feta cheese for serving (optional)
Instructions
- Step 1: Prepare the Aromatic Base Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables begin to soften, about 5-7 minutes. You’re building flavor here, so don’t rush this step! Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using), and cook until fragrant, about 30 seconds. The spices will bloom in the oil, intensifying their flavors throughout the Mediterranean Orzo Soup.
- Step 2: Build the Soup Base Pour in the vegetable or chicken broth and diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits – these contain concentrated flavor! Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away.
- Step 3: Cook the Orzo and Vegetables Add the orzo pasta and chickpeas to the simmering soup. Cook for about 5 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Add the diced zucchini and continue cooking until the orzo is al dente and the zucchini is tender but still holds its shape, approximately 4-5 minutes more. The orzo will absorb some of the broth, creating a delightfully thick texture for your Mediterranean Orzo Soup.
- Step 4: Finish and Serve Remove the pot from heat and stir in the chopped spinach, lemon juice, fresh parsley, and basil. Cover the pot and let stand for 2-3 minutes, allowing the residual heat to wilt the greens while preserving their vibrant color. Taste and adjust seasonings as needed. Ladle the hot soup into bowls, top with crumbled feta cheese if desired, and garnish with additional fresh herbs. Serve with crusty bread for a complete Mediterranean meal experience!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg