Mediterranean Orzo Soup: Weeknight Comfort for Busy Lives

This Mediterranean Orzo Soup brings warm, bright flavors and a comforting texture that feels like a hug in a bowl. It pairs tender orzo with garden vegetables, juicy tomatoes, and a touch of oregano and basil for a light, savory finish. The broth is brothy but slightly silky from the orzo simple, fresh, and deeply satisfying.

This soup is perfect for busy parents, professionals coming home late, or anyone who wants a healthy bowl without a fuss. It’s bright, savory, and comforting the kind of dish that makes the kitchen smell like home on a rainy afternoon. Little story: I once served this after a long day and watched everyone reach twice that’s when I knew it belonged in the weeknight rotation.

Why You’ll Love This Recipe

Top reasons to make it: it’s quick, uses pantry and fridge staples, and is easy to stretch into lunches for the week.

• Ready in about 30 minutes fast dinner win.
• Made with simple pantry and fridge staples.
• Light, fresh flavor that still feels cozy.
• Easy to adjust for picky eaters or meal prep lovers.
• If you enjoy quick, creamy comfort soups, try the 30-minute cheddar gnocchi soup for another fast weeknight favorite.

Ingredients

For the Soup:

• 1 cup orzo pasta
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• Olive oil (extra-virgin), 1–2 tablespoons

Step-by-Step Instructions of Mediterranean Orzo Soup

1. Heat a large pot over medium heat and add the olive oil.
2. Sauté the chopped onion, diced carrots, and diced celery until the onion is soft and the vegetables start to brown, about 5–6 minutes.
3. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Stir in the diced bell pepper and zucchini and cook another 3 minutes to soften.
5. Pour in the diced tomatoes (with juices) and the vegetable broth.
6. Add the dried oregano and dried basil, then season with a pinch of salt and pepper. Bring the soup to a gentle boil.
7. Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
8. Taste and adjust seasoning with salt and pepper. If you like, add a squeeze of lemon for brightness.
9. Serve hot, garnished with chopped fresh parsley.

Tips for Success

• Use a good vegetable broth for the best flavor it’s the base of the soup.
• Don’t overcook the orzo; check a minute or two before the package time so it stays tender, not mushy.
• Chop vegetables roughly the same size so they cook evenly.
• Finish with fresh parsley or a splash of lemon for brightness.

Substitutions & Variations of Mediterranean Orzo Soup

To Make It Vegan/Gluten-Free:

• Vegan: This recipe is already vegan if you use vegetable broth.
• Gluten-free: Swap regular orzo for a gluten-free orzo or use small gluten-free pasta like rice or corn pasta. Quinoa also works for a gluten-free grain option.

Variations:

• Add a can of drained chickpeas for extra protein.
• Stir in fresh spinach or kale at the end until wilted.
• Crumble feta on top just before serving for a salty, creamy finish.
• Add a pinch of red pepper flakes for heat or a spoonful of pesto for herbal depth.

Storage Instructions of Mediterranean Orzo Soup

Refrigerator:

• Store leftover soup in an airtight container for up to 4 days. Reheat gently on the stove; add a splash of broth or water if it has thickened.

Freezer:

• For best texture, freeze the soup without cooked orzo (freeze the broth and veggies only) for up to 3 months. Thaw and cook fresh orzo when ready to serve. If already mixed with orzo, freeze for up to 1 month; expect a softer pasta after thawing.

Make-Ahead:

• Chop all the vegetables a day ahead to save time.
• You can cook the soup fully and refrigerate; reheat and add a little extra broth to freshen before serving.

Frequently Asked Questions (FAQ) of Mediterranean Orzo Soup

Can I use a different pasta instead of orzo?
Yes small pastas like ditalini, acini di pepe, or small shells work well. Adjust cooking time as needed.

Will the orzo make the soup thick after sitting?
Yes, orzo absorbs liquid the longer it sits. Reheat with extra broth or water to loosen the soup.

Can I add protein like chicken or beans?
Absolutely. Add shredded cooked chicken toward the end or stir in a can of chickpeas when you add the tomatoes.

Final Thoughts

Mediterranean Orzo Soup is a simple, flexible weeknight meal that brings bright Mediterranean flavors without a lot of fuss. It’s quick, uses everyday ingredients, and stretches well for lunches. Give it a try tonight — then come back and leave a comment and a star rating to let others know how it turned out.

Mediterranean Orzo Soup

Print Recipe

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A cozy and quick Mediterranean Orzo Soup filled with tender orzo, garden vegetables, and savory seasonings, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• 1–2 tablespoons olive oil (extra-virgin)

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Instructions

1. Heat a large pot over medium heat and add the olive oil.
2. Sauté the chopped onion, diced carrots, and diced celery until the onion is soft and the vegetables start to brown, about 5–6 minutes.
3. Add the minced garlic and cook for 30–60 seconds until fragrant.
4. Stir in the diced bell pepper and zucchini and cook for another 3 minutes to soften.
5. Pour in the diced tomatoes (with juices) and the vegetable broth.
6. Add the dried oregano and dried basil, season with salt and pepper, and bring to a gentle boil.
7. Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
8. Taste and adjust seasoning with salt and pepper. Optional: add a squeeze of lemon for brightness.
9. Serve hot, garnished with chopped fresh parsley.

Notes

Use a quality vegetable broth for the best flavor. Check the orzo a minute or two before the package time to avoid mushiness.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan