Description
Warm up with a comforting bowl of Mediterranean Orzo Soup. Discover a delicious and easy recipe to satisfy your cravings today!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 6 cups vegetable or chicken broth (1.4 liters)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup orzo pasta, uncooked (about 6.5 oz/185g)
- 1 medium zucchini, diced (about 1.5 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- ½ cup crumbled feta cheese for serving
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Build the Flavor Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery along with a pinch of salt. Sauté for 5-7 minutes until the vegetables have softened but not browned. Add the minced garlic, dried oregano, basil, thyme, and red pepper flakes (if using). Cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Step 2: Create the Broth Pour in the vegetable or chicken broth and add the undrained diced tomatoes. Bring the mixture to a gentle boil, then reduce to a simmer. Season with about ½ teaspoon of salt and freshly ground black pepper to taste. Let the broth simmer for about 5 minutes to allow the flavors to meld.
- Step 3: Cook the Orzo Add the dry orzo pasta to the simmering broth. Cook for about 7-9 minutes, stirring occasionally. If needed, add an additional ½-1 cup of broth if the soup becomes too thick. The orzo should be almost tender but still have a slight bite.
- Step 4: Add Remaining Ingredients Once the orzo is nearly tender, add the diced zucchini and drained chickpeas. Simmer for an additional 2-3 minutes until the zucchini is just tender. Stir in the chopped spinach and cook just until wilted. Remove the pot from heat.
- Step 5: Finish and Serve Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Let the Mediterranean Orzo Soup stand for 5 minutes before serving. Ladle into bowls and top each serving with crumbled feta cheese for a creamy finish.
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