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- 1 cup orzo pasta - 1 tablespoon olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 1 carrot, diced - 1 celery stalk, diced - 1 red bell pepper, diced - 1 zucchini, diced - 4 cups vegetable broth - 1 can (15 oz) chickpeas, rinsed and drained - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Juice of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients in Mediterranean Orzo Soup create a warm and hearty dish. The orzo pasta adds a nice texture. Olive oil gives the soup a rich flavor. Fresh veggies like onion and garlic are key for a tasty base. The chickpeas boost protein and add creaminess. - Crumbled feta cheese (for serving) Feta cheese is a great optional garnish. It adds saltiness and creaminess. You can skip it if you want a lighter soup. If you can’t find orzo, try small pasta shapes like ditalini. For a gluten-free option, use rice or quinoa. You can swap vegetable broth for chicken broth if you prefer. Fresh herbs like basil or dill can replace oregano and thyme. Use any veggies you have on hand, like spinach or peas, for extra nutrition. This soup is flexible and easy to adjust. Just keep the core ingredients to maintain its Mediterranean charm. {{ingredient_image_1}} 1. Gather all your ingredients. This makes cooking easier. 2. Chop the onion and garlic. Dice the carrot, celery, red bell pepper, and zucchini. 3. Rinse and drain the chickpeas. Set aside. 1. In a large pot, heat the olive oil on medium heat. 2. Add the chopped onion. Sauté until it’s soft, about 3-4 minutes. 3. Stir in the minced garlic, diced carrot, and celery. Cook for another 3-4 minutes. 4. Add the diced red bell pepper and zucchini. Cook for 3-4 more minutes. 5. Pour in the vegetable broth and bring it to a boil. 6. Once boiling, add the orzo pasta and chickpeas. 7. Stir in the dried oregano and thyme, plus salt and pepper. 8. Reduce heat and let it simmer for 10-12 minutes. Cook until the orzo is al dente. 1. Remove the pot from heat. Stir in the lemon juice. 2. Taste your soup and adjust the seasoning if needed. 3. Serve hot. Garnish with chopped fresh parsley. Add crumbled feta cheese if you like. To boost the taste of your Mediterranean Orzo Soup, use fresh herbs. Fresh parsley brightens the dish. You can also add a sprinkle of fresh basil for a sweet touch. A squeeze of lemon juice adds zing. If you love heat, a pinch of red pepper flakes does wonders. Lastly, drizzle some quality olive oil on top before serving for a rich finish. Cook the orzo just until it is al dente. This means it should still have a slight bite. If you cook it too long, it can turn mushy. Stir the orzo occasionally while it cooks. This helps it to not stick together. To add extra flavor, cook the orzo in the vegetable broth instead of water. This will make every bite taste better. Serve your soup in rustic bowls for a cozy feel. Top each bowl with fresh parsley and crumbled feta cheese for a nice touch. A drizzle of olive oil adds depth and richness. Pair the soup with crusty bread for dipping. This adds a fun element to your meal. For a light side, a simple green salad works great too. Pro Tips Enhance Flavor: Sauté the vegetables until they are caramelized for a deeper flavor profile. Cook Orzo Separately: For a firmer texture, consider cooking orzo separately and adding it to the soup just before serving. Fresh Herbs: Add fresh herbs like basil or dill at the end for a burst of freshness. Storage Tips: Store the soup without the orzo if you plan to have leftovers; this prevents the pasta from becoming mushy. {{image_2}} You can boost the protein in Mediterranean Orzo Soup with simple additions. Try adding cooked chicken or shrimp for a hearty meal. You can use rotisserie chicken for quick prep. Just shred it and stir it in. If you like seafood, add small shrimp to the soup. They cook fast and add great flavor. For a more plant-based option, add tofu or tempeh. Simply cube them and toss them in the pot. If you want a vegetarian twist, chickpeas are a great choice. They pack protein and fiber. You can also swap out the chickpeas for lentils. Lentils give a nice texture and taste. Another great option is white beans. They add creaminess and heartiness to the soup. You can even mix different beans for a fun twist. Each option keeps it healthy and delicious. Seasonal veggies can change the flavor and look of your soup. In summer, use fresh tomatoes and corn for a bright taste. Fall brings squash, like butternut or acorn, which adds sweetness. Winter is perfect for kale or spinach, adding vitamins and color. In spring, add peas and asparagus for freshness. Feel free to mix and match veggies to make it your own. This keeps the dish exciting and full of nutrients. After you enjoy your Mediterranean Orzo Soup, store any leftovers in an airtight container. Allow the soup to cool down first. Place it in the fridge for up to three days. Keeping it sealed helps maintain its fresh taste. Remember, flavor improves as it sits, so leftovers can taste even better! To freeze the soup, let it cool completely. Pour the soup into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. Label each container with the date for easy tracking. When you are ready to eat the frozen soup, move it to the fridge a day before. This helps it thaw slowly. To reheat, pour the soup into a pot. Warm it on medium heat until hot, stirring often. If the soup is too thick, add a splash of vegetable broth or water. Enjoy it warm and fresh! Orzo pasta looks like rice but is actually a type of pasta. It is small, oval-shaped, and made from wheat. You can use orzo in salads, soups, and casseroles. It cooks quickly and adds a nice texture to dishes. Yes, you can make Mediterranean Orzo Soup ahead of time. Just cook the soup and cool it down. Store it in an airtight container in the fridge. When ready to eat, reheat on the stove. The flavors will deepen overnight. To make this soup gluten-free, simply swap the orzo pasta for gluten-free pasta. There are many options available, like rice pasta or quinoa pasta. Check the packaging to ensure it is gluten-free. You can serve Mediterranean Orzo Soup with crusty bread or a fresh salad. A simple green salad with vinaigrette works well. You can also add cheese, like feta, on top of the soup for extra flavor. This blog post covers the key parts of making Mediterranean Orzo Soup. We discussed ingredients and how to swap them. I shared clear steps for preparing and cooking the soup. Tips for flavor and cooking helped ensure success. Variations let you customize this dish to your taste. Finally, I provided storage and reheating tips for your leftovers. Enjoy making this soup, and feel free to get creative with your own spin!

Mediterranean Orzo Soup

A hearty and flavorful soup featuring orzo pasta and a variety of vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 unit Juice of 1 lemon
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped (for garnish)
  • optional Crumbled feta cheese (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
  • Stir in the minced garlic, diced carrot, and celery. Cook for an additional 3-4 minutes until the vegetables are slightly tender.
  • Add the diced red bell pepper and zucchini to the pot. Stir and cook for another 3-4 minutes.
  • Pour in the vegetable broth and bring to a boil. Once boiling, add the orzo pasta and chickpeas.
  • Stir in the dried oregano and thyme, and season with salt and pepper. Reduce the heat and let simmer for about 10-12 minutes, or until the orzo is cooked al dente.
  • Remove the pot from heat and stir in the lemon juice.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with chopped fresh parsley and crumbled feta cheese if desired.

Notes

Serve in rustic bowls topped with parsley and a sprinkle of feta for an inviting look. Drizzle a little olive oil on top before serving for extra flavor.
Keyword Mediterranean, orzo, soup, vegetarian