Print

Mediterranean Orzo Soup – Bright, Hearty, and Nourishing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing yet hearty Mediterranean soup filled with orzo, vegetables, herbs, and a bright lemony finish. Perfect for weeknights, meal prep, or light meals.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 zucchini, diced

  • 6 cups vegetable broth

  • 1 (14.5 oz) can diced tomatoes

  • ¾ cup orzo pasta

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • Salt and pepper to taste

  • 2 cups baby spinach

  • Juice and zest of 1 lemon

  • Fresh parsley or basil for garnish

  • Optional: Feta cheese, chickpeas, crushed red pepper

Instructions

  • Heat oil in a soup pot. Sauté onion, carrots, and celery for 5–6 minutes.

  • Add garlic and zucchini. Cook 2–3 minutes more.

  • Stir in broth, tomatoes, oregano, thyme, salt, and pepper. Bring to a boil.

  • Add orzo. Simmer uncovered 8–10 minutes, stirring often.

  • Stir in spinach, lemon juice, and zest. Simmer 1–2 minutes until wilted.

  • Adjust seasoning. Serve with herbs, feta, and bread.

Notes

  • Use whole wheat or gluten-free orzo as needed.

  • Add chickpeas or shredded chicken for extra protein.

  • Store leftovers in fridge for 3–4 days. Add broth if reheating.

Find it online: https://goldenflavorstudio.com/mediterranean-orzo-soup-bright-hearty-and-nourishing/