Crisp, bright, and utterly comforting, this Mediterranean Orzo Soup is a bowlful of sunshine. The secret lies in the aromatic base of softened vegetables, simmered with oregano and basil, building layers of flavor that dance on the palate. The orzo pasta adds a delightful chewiness, while the chickpeas contribute a subtle nuttiness and satisfying protein punch.
This recipe works so well because it’s a balance of textures and tastes. The soft vegetables, tender orzo, and creamy chickpeas are complemented by the fresh brightness of lemon and parsley. It’s a complete meal in a bowl, perfect for a light yet fulfilling lunch or a cozy weeknight dinner. If you’re looking for an easy appetizer, you might also like this pepper jelly appetizer recipe.
Why you’ll love this Cozy Mediterranean Orzo Soup
- Ready in just 35 minutes, making it perfect for busy weeknights.
- This Mediterranean orzo soup is packed with fresh vegetables and herbs for a healthy and nutritious meal.
- The vibrant flavors of the Mediterranean will transport your taste buds.
- It’s easily customizable – add your favorite vegetables or protein.
- Makes a large batch, perfect for meal prepping or feeding a crowd.
- A comforting and satisfying soup that the whole family will enjoy.
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (use vegetable broth for a vegetarian option)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta (use gluten-free orzo for a gluten-free version)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional garnish: grated Parmesan cheese
How to make Cozy Mediterranean Orzo Soup
Step 1: Sauté the Vegetables
Mediterranean orzo soup makes every moment feel indulgent. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Step 2: Add Aromatics
Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
Step 3: Simmer the Soup
Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 4: Cook the Orzo
Stir in orzo pasta and chickpeas. Cook until orzo is tender, about 8-10 minutes. Chef’s Tip: Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Step 5: Finish with Freshness
Stir in spinach, parsley, and lemon juice. Season with salt and pepper to taste. Cook until spinach is wilted, about 1-2 minutes.
Step 6: Serve
Serve hot, garnished with grated Parmesan cheese, if desired.
Tips for Success
- Don’t overcook the orzo. It should be tender but still have a slight bite.
- Use fresh, high-quality vegetables for the best flavor.
- Adjust the amount of red pepper flakes to your preference.
- Taste and adjust the seasoning as needed. The lemon juice is essential for brightening the flavors, so don’t skip it! For more tips and tricks when it comes to culinary creations, take a look at Fork Haven’s guide to making green beans.
Serving Suggestions
This Mediterranean Orzo Soup is delicious on its own, but it also pairs well with:
- Crusty bread for dipping
- A side salad with a light vinaigrette
- Grilled chicken or fish
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
- Can I freeze this soup? While you can freeze this soup, the orzo may become a bit soft upon thawing. For best results, enjoy it within 3 days.
- Is this soup spicy? The recipe includes a pinch of red pepper flakes, which adds a subtle warmth. You can adjust the amount to your liking or omit it entirely for a milder soup.
- Can I add protein to this soup? Absolutely! Grilled chicken, shrimp, or white beans would all be delicious additions.
This Cozy Mediterranean Orzo Soup is a fantastic way to enjoy a flavorful and healthy meal any night of the week. Its simple preparation and vibrant ingredients make it a winner. Give it a try and let me know what you think in the comments below!
Cozy Mediterranean Orzo Soup
A vibrant and comforting Mediterranean Orzo Soup bursting with fresh vegetables, herbs, and tender orzo pasta. This easy-to-make soup is packed with flavor and nutrients, perfect for a light lunch or cozy dinner. Enjoy the taste of the Mediterranean in every spoonful! It’s a hearty and satisfying meal that’s both healthy and delicious, ready in just 35 minutes. The broth is rich and flavorful, and the vegetables are cooked to perfection, creating a symphony of tastes and textures that will delight your senses.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional garnish: grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in orzo pasta and chickpeas. Cook until orzo is tender, about 8-10 minutes.
- Stir in spinach, parsley, and lemon juice. Season with salt and pepper to taste. Cook until spinach is wilted, about 1-2 minutes.
- Serve hot, garnished with grated Parmesan cheese, if desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth. You can also add other vegetables like zucchini, bell peppers, or kale. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 5mg