Mediterranean Seafood and Orzo Soup
Dive into the vibrant flavors of the Mediterranean with this hearty Seafood and Orzo Soup, a coastal-inspired dish brimming with wholesome ingredients and irresistible aromas. This easy-to-make recipe combines tender orzo pasta, a medley of fresh seafood—shrimp, mussels, and white fish—and a robust tomato-based broth infused with garlic, herbs, and a splash of dry white wine for depth of flavor. Packed with nutrient-rich vegetables like carrots, celery, and red bell pepper, this one-pot wonder is both comforting and brimming with freshness. Perfectly seasoned with oregano, thyme, and bay leaves, and finished with a squeeze of zesty lemon juice, this soup captures the essence of Mediterranean cuisine in every spoonful. Ready in just an hour and serving six generous portions, it's ideal for weeknight dinners or cozy gatherings. Keywords: Mediterranean seafood soup, orzo pasta soup, quick dinner recipes, seafood and tomato broth, easy Mediterranean recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 large red bell pepper, diced
- 28 ounces canned crushed tomatoes
- 6 cups low-sodium chicken or seafood broth
- 1 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 1 pound mussels or clams, scrubbed and cleaned
- 1 pound firm white fish (e.g., cod or halibut), cut into 1-inch chunks
- 2 tablespoons fresh parsley, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large lemon, cut into wedges (for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and warm until shimmering.
Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add the crushed tomatoes, broth, white wine, oregano, thyme, bay leaves, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
Stir in the orzo pasta and simmer uncovered for an additional 8-10 minutes, or until the orzo is tender.
Add the shrimp, mussels or clams, and chunks of white fish to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels or clams have opened. Discard any that do not open.
Adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves and stir in the chopped parsley.
Ladle the soup into bowls, garnish with a squeeze of fresh lemon juice, and serve immediately with extra lemon wedges on the side.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
