This Mediterranean Orzo Soup is a warm hug in a bowl! Packed with colorful veggies, tender orzo, and great flavors from herbs, it’s both tasty and comforting.
I love how quick this soup is to make—perfect for busy nights! Just throw everything in a pot, and in no time, you have a delicious meal that everyone will enjoy.
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing, giving a rich flavor. If you don’t have it, feel free to use avocado oil or even butter for a different taste.
Orzo Pasta: This rice-shaped pasta cooks quickly and adds heartiness to the soup. If you’re gluten-free, substitute with quinoa or gluten-free pasta for a similar texture.
Spinach: Fresh spinach is bright and vibrant. If you can only find frozen spinach, just thaw and squeeze out excess water before adding it.
Kalamata Olives: These give a nice briny flavor. You can swap them for green olives or even capers if you want that saltiness without the olives.
Feta Cheese: Feta adds creaminess and tang. If you prefer a different cheese, goat cheese works well, or you can omit it for a dairy-free version.
How Do I Get the Best Flavor When Sautéing Onions and Garlic?
Getting the onions and garlic just right sets the stage for the soup’s flavor. Here’s how:
- Start by heating your olive oil on medium heat, making sure it’s hot but not smoking.
- Add the diced onions first and let them soften—this usually takes about 4-5 minutes.
- When the onions are translucent, add minced garlic and sauté for just 1 minute until fragrant. Garlic can burn easily, so keep an eye on it!
This gentle cooking process releases their natural sweetness and brings out great flavors that get infused into the soup.
How to Make Mediterranean Orzo Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 6 cups vegetable or chicken broth
- 1 cup orzo pasta
- 4 cups fresh spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/2 cup feta cheese, crumbled (for garnish)
How Much Time Will You Need?
This delicious Mediterranean Orzo Soup can be made in about 30 minutes! With around 10 minutes for prep and about 20 minutes for cooking, you’ll have a warm, comforting meal ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion. Cook for about 4–5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and sauté for an additional minute until you can smell its wonderful aroma.
2. Add the Fresh Ingredients:
Next, stir in the diced tomatoes. Let them cook for about 3 minutes, just long enough for them to soften slightly and release their juices.
3. Bring the Soup to a Boil:
Pour in your choice of vegetable or chicken broth. Increase the heat to bring the mixture to a lively boil. This is where the magic happens!
4. Cook the Orzo:
Once boiling, add the orzo pasta to the pot. Cook according to the package instructions; this usually takes about 8-10 minutes. You want the orzo to be perfectly al dente!
5. Add Spinach and Flavors:
Reduce the heat to low, and stir in the chopped spinach, Kalamata olives, dried oregano, fresh lemon juice, and chopped parsley. Cook everything together for another 2 minutes until the spinach wilts down and becomes tender.
6. Season to Taste:
Now, taste your soup! Season with salt and black pepper according to your preference. This will bring all the flavors together beautifully.
7. Serve with a Smile:
Ladle the piping hot soup into bowls and finish each serving with a sprinkle of crumbled feta cheese on top. This creamy, tangy garnish truly elevates the dish!
Enjoy your homemade Mediterranean Orzo Soup with some crusty bread or a light salad for a complete meal!
Can I Use a Different Type of Pasta?
Yes! If you don’t have orzo on hand, you can substitute with small pasta shapes like ditalini or even rice. Just be aware that cooking times may vary, so check for doneness according to the package instructions.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To keep the orzo from soaking up too much broth, consider storing the orzo separately if possible. Simply reheat it gently on the stove before serving again.
Can I Make This Soup Vegan?
Absolutely! Just use vegetable broth instead of chicken broth and omit the feta cheese or use a dairy-free substitute. This soup is hearty and delicious even without the cheese!
How Can I Adjust the Spice Level?
If you prefer a bit of heat, feel free to add red pepper flakes when sautéing the onions. Start with a small pinch and adjust to your taste. This will give the soup a lovely kick without overpowering the other flavors.
