This recipe is my go-to when I want to make a big batch of comforting, healthy soup. It's perfect for meal prepping – I often make a double batch on the weekend and have lunch sorted for the whole week. One of my friends actually uses it to fuel up before her long runs – she swears by it!
I love the vibrant flavors and colors in this soup; it’s a real feast for the eyes as well as the stomach. The orzo adds a lovely texture, and the fresh herbs bring a burst of freshness that perfectly complements the other ingredients. It’s also super easy to customize – add whatever veggies you like!
Required Equipments
- Large pot or Dutch oven
- Wooden spoon or spatula
- Colander
- Large bowl
- Measuring cups and spoons
Mediterranean-Orzo-Pasta-Soup-(Large-Batch)
This Mediterranean Orzo Pasta Soup is a flavorful and hearty recipe that's perfect for a large group. It's easy to make, incredibly delicious, and packed with fresh vegetables and herbs.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, get that vegetable chopping done! Dice your onion, garlic, and carrots nice and small – about 1/2 inch pieces. Don't worry about being too precise; rustic is good!
- Next up, heat two tablespoons of olive oil in your large pot or Dutch oven over medium heat. Add your onions, carrots, and a pinch of salt to the pot. Sauté until softened, about 5-7 minutes. If they start to stick, add a splash of water to prevent sticking.
- Now, add in your garlic and cook for another minute, or until fragrant. Just be careful not to burn the garlic! That would be a bummer.
- Time for the liquid! Pour in your vegetable broth and bring to a boil. Once boiling, add the orzo pasta, diced tomatoes, and zucchini.
- Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the orzo is cooked through and tender. Make sure to stir occasionally. It's important the orzo doesn't stick together or burn
- While the orzo is simmering, prepare your lemon and herbs. Zest the lemon, then juice it. Chop the fresh parsley and dill. You’ll add these towards the end for a bright, fresh flavor.
- Once the orzo is cooked, taste the soup and season with salt and pepper to your liking. Add the lemon zest, lemon juice, parsley, and dill and stir gently to combine. Taste again and adjust seasonings if needed. If it needs a little more zest, add it!
- And there you have it! Your wonderfully delicious and hearty Mediterranean Orzo Pasta Soup is ready. Ladle it into bowls, garnish with extra parsley or a drizzle of olive oil, if desired, and enjoy!
📝 Notes
- Feel free to add other vegetables like bell peppers or spinach.
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you like a spicier soup, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave
🍎 Nutrition
Calories: 300 kcal
Protein: 7 g
Fat: 5 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 50 mg
