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This Mediterranean Orzo Soup is Sunshine in a Bowl
There are some days that just feel a little… gray. You know the ones. The sky is a flat, boring color, and your energy levels seem to match.
On those days, I don’t crave heavy, dense comfort food. I crave something that feels like a sunbeam, something that can cut through the gloom.
This Mediterranean Orzo Soup is exactly that. It’s my go-to recipe for when I need a little bit of brightness in my life and in my kitchen.
It’s a simple soup, but it’s packed with so much vibrant flavor. The zesty lemon, the fresh dill, and the salty feta cheese all come together to create something truly special. It tastes like a vacation in a bowl.
Every spoonful is both comforting and light, hearty enough to be a meal but bright enough to lift your spirits. Let’s make something that will make you feel good, from the inside out.
What You’ll Need
The beauty of this soup is its reliance on simple, fresh ingredients. You probably have many of these in your kitchen already.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 8 cups chicken or vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 5 ounces baby spinach
- 1/4 cup fresh dill, chopped
- 1 large lemon, zested and juiced
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper to taste
Pro Tips
I’ve made this soup more times than I can count. Along the way, I’ve picked up a few tricks that take it from good to absolutely fantastic.
- Toast That Orzo: Don’t just dump the orzo in the broth. After you’ve sautéed the vegetables, add the dry orzo to the pot and toast it for a minute or two with the minced garlic. This gives it a nutty, more complex flavor that makes a huge difference.
- Flavor at the Finish Line: Heat can destroy the delicate flavors of fresh herbs and lemon. Always, always stir in the fresh dill and lemon juice *after* you’ve taken the pot off the heat. This keeps their taste bright and punchy.
- Don’t Overcook the Pasta: Orzo cooks quickly. Keep an eye on it and cook it just until it’s al dente (still has a slight bite). It will continue to soften in the hot broth, and nobody likes mushy pasta in their soup.
- A Tale of Two Fetas: Don’t just sprinkle the feta on top at the end. When you serve a bowl, stir a spoonful of feta directly into the hot soup. It will melt slightly, creating these wonderfully creamy, salty pockets of flavor throughout. Then add a little more on top for texture.
Tools Required
No fancy gadgets needed here. Just your basic kitchen essentials will do the trick.
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Spatula or wooden spoon
- Citrus zester and juicer
Substitutions and Variations
This recipe is incredibly flexible. Feel free to play around with it based on what you have on hand or what you’re in the mood for.
| Ingredient | Variation Idea | Notes |
|---|---|---|
| Orzo | Ditalini, small shells, quinoa | Adjust cooking time as needed. |
| Chickpeas | Shredded chicken, cannellini beans | Add cooked chicken at the end. |
| Spinach | Chopped kale or Swiss chard | Add with broth to allow more time to soften. |
| Dill | Fresh parsley or mint | Each herb gives a unique freshness. |
How to Make Mediterranean Orzo Soup
This soup comes together in one pot, making for easy cooking and even easier cleanup.
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until they start to soften.
Step 2: Stir in the minced garlic and the uncooked orzo. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the orzo is lightly toasted.
Step 3: Pour in the broth and add a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 4: Let it simmer for about 8-10 minutes, or until the orzo is cooked to al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Stir in the rinsed chickpeas and the baby spinach. Cook for another 1-2 minutes, just until the spinach has wilted into the soup.
Step 6: Remove the pot from the heat. Stir in the chopped fresh dill, lemon zest, and lemon juice. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 7: Ladle the soup into bowls and top generously with crumbled feta cheese before serving.
Nutrition, Diets, and Pairings
This soup isn’t just delicious; it’s also wonderfully adaptable and wholesome.
Nutritional Snapshot
Here is an approximate nutritional breakdown per serving. This can vary based on your specific ingredients.
| Nutrient | Estimated Amount per Serving |
|---|---|
| Calories | ~360 kcal |
| Protein | ~14 g |
| Carbohydrates | ~48 g |
| Fat | ~12 g |
Adapting for Different Diets
- Vegan/Vegetarian: This is an easy switch! Just use a quality vegetable broth and either omit the feta or use a plant-based feta alternative.
- Gluten-Free: Swap the regular orzo for your favorite gluten-free small pasta. Rice or quinoa also work well as a substitute.
- Higher Protein: For an extra protein boost, stir in some shredded rotisserie chicken at the same time you add the chickpeas.
Meal Pairing & Efficiency Tips
This soup is a full meal on its own, but it plays well with others. Serve it with a side of warm, crusty bread for dipping. A simple Greek salad with cucumbers and tomatoes also makes a perfect companion.
For maximum efficiency, practice “mise en place.” That’s just a fancy way of saying: chop all your veggies, mince your garlic, and measure out your ingredients *before* you turn on the stove. It makes the whole cooking process smooth and stress-free.
Leftovers and Storage
Leftovers are fantastic, but the orzo can be a bit needy. Store the soup in an airtight container in the refrigerator for up to 4 days.
Be warned: the orzo will continue to absorb the broth as it sits, making the soup much thicker. This is totally normal! When you reheat it on the stove or in the microwave, simply stir in an extra splash of broth or water until it reaches the consistency you like.
Frequently Asked Questions
Q1. Can I freeze this soup?
Ans: Yes, but with a slight adjustment. Pasta doesn’t freeze and reheat very well; it can get mushy. For best results, make the soup base without the orzo. Freeze the base, and when you’re ready to eat, thaw it, bring it to a simmer, and cook the orzo fresh in the soup.
Q2. Can I use dried dill instead of fresh?
Ans: You can in a pinch, but the flavor of fresh dill is really what makes this soup sing. If you must use dried, the rule of thumb is to use one-third the amount (so about 1.5 to 2 tablespoons). Add the dried dill when you pour in the broth so it has time to rehydrate and release its flavor.
Q3. What other vegetables would work well in this?
Ans: So many! Finely chopped zucchini or yellow squash would be great—add them in the last 5 minutes of simmering. Canned, drained artichoke hearts (chopped) or sun-dried tomatoes would also add a wonderful Mediterranean twist.
Wrapping Up
There you have it—a pot of pure, liquid sunshine. This Mediterranean Orzo Soup is more than just a recipe; it’s a mood-booster, a quick weeknight dinner, and a hug in a bowl all at once.
The bright lemon, fresh herbs, and savory broth are guaranteed to bring a little bit of joy to your table.
I truly hope you give this one a try. If you do, please come back and leave a comment below. I’d love to hear how it turned out for you or any fun variations you created!
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