Description
This Mediterranean Orzo Soup is a comforting and flavorful dish combining tender orzo pasta, fresh vegetables, aromatic herbs, and a bright splash of lemon juice. Enhanced with kale and optionally topped with crumbled feta cheese, this soup offers a hearty yet fresh taste that’s perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and sliced
- 1 red bell pepper, diced
- 1 cup kale, chopped
- 1/4 cup fresh parsley, chopped
Herbs and Seasonings
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice
Liquids and Staples
- 6 cups vegetable broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 1/2 cups orzo pasta
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes, which allows the onions to soften and develop sweetness.
- Add vegetables: Stir in minced garlic, sliced carrot, and diced red bell pepper. Sauté for another 4-5 minutes, stirring occasionally to soften the vegetables and build the soup’s flavor base.
- Season: Mix in dried oregano, dried thyme, salt, and pepper. Cook for 1 minute until the herbs release their fragrance, enhancing the overall aroma of the soup.
- Add broth and bring to boil: Pour the vegetable broth into the pot and increase heat to bring the mixture to a rolling boil, preparing it for cooking the pasta.
- Cook orzo: Add the orzo pasta to the boiling broth, then reduce heat to a simmer. Let it cook for 8-10 minutes until the orzo is tender but not mushy, stirring occasionally to prevent sticking.
- Add tomatoes and kale: Stir in the canned diced tomatoes along with their juices and the chopped kale. Continue simmering for 3-5 minutes until the kale wilts and the flavors meld together.
- Finish with lemon and parsley: Stir in lemon juice and fresh parsley, adjusting seasoning with additional salt and pepper as needed, which brightens the soup and adds a fresh herbal note.
- Serve: Ladle the hot soup into bowls and optionally top with crumbled feta cheese for a creamy, tangy finish. Enjoy warm.
Notes
- To make this soup vegan, omit the feta cheese or use a plant-based alternative.
- For added protein, consider adding cooked chickpeas or white beans.
- Orzo can overcook quickly; stir occasionally and check for tenderness early.
- Leftovers can be refrigerated for up to 4 days and reheated gently on the stovetop.
- Adjust the lemon juice depending on your preferred level of brightness and acidity.
