Warming Manestra: Greek Tomato & Orzo Soup Recipe

I perfected my Greek Tomato Orzo Soup from simple, inexpensive ingredients, adding a little-known pantry staple that turns it into a healthy, delicious meal best served with toasts to soak up the hearty broth.

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I grew up on manestra so this Greek Tomato & Orzo Soup always feels like a small miracle when I make it. It looks simple but somehow tastes deeper than it should, I even have a little trick that changes everything and I won’t say it here.

My version leans on extra virgin olive oil and orzo pasta to give it a silky, filling texture without fuss. Folks call it Tomato Orzo Soup but to me it hides more character than the name hints, and it’s one of those Easy Tomato Based Soups people keep coming back to.

Ingredients

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Extra virgin olive oil: Adds healthy fats, helps absorb flavors, gives a silky mouthfeel, mild fruity notes.
Onion: Offers fiber and natural sweetness when cooked, builds savory depth and body.
Garlic: Low calorie, contains compounds linked to immunity, gives warm pungent aroma.
Orzo (manestra): Mostly carbs for energy, swells in soup, makes the dish more filling.
Crushed tomatoes: High in vitamin C and lycopene, adds acidity and natural sweetness.
Tomato paste: Concentrated tomato flavor, intensifies color and savory depth to the broth.
Stock: Provides savory backbone, adds minerals, controls salt and overall soup depth.
Lemon juice or vinegar: Brightens flavors, adds acidity, helps balance sweetness and richness.
Kefalotyri or Parmesan: Grated cheese boosts umami and protein, adds salty finishing richness.

Ingredient Quantities

3 tablespoons extra virgin olive oil

1 medium onion, finely chopped (about 1 cup)

2 garlic cloves minced

1 medium carrot diced (optional)

1/2 to 3/4 cup orzo pasta (manestra or kritharaki)

1 can (14 oz 400 g) crushed tomatoes or about 2 cups chopped fresh tomatoes

2 tablespoons tomato paste

4 cups (1 liter) vegetable or chicken stock

1 bay leaf

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon sugar

1 teaspoon salt plus more to taste

1/4 teaspoon black pepper

1 tablespoon lemon juice or red wine vinegar

2 tablespoons chopped fresh parsley

1/4 cup grated kefalotyri or Parmesan cheese for serving (optional)

How to Make this

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1. Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat until shimmering.

2. Add the finely chopped onion and cook 5 to 7 minutes until translucent; if using carrot add it now and cook another 3 to 4 minutes.

3. Push veggies to the side, add the minced garlic and cook 30 to 45 seconds until fragrant, careful not to burn.

4. Stir in 2 tablespoons tomato paste and let it cook 1 to 2 minutes, stirring, until it darkens a bit to deepen the flavor.

5. Add the can of crushed tomatoes (or 2 cups chopped fresh), 4 cups stock, 1 bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sugar, 1 teaspoon salt and 1/4 teaspoon black pepper. Stir, bring to a gentle simmer.

6. Pour in 1/2 to 3/4 cup orzo, stir so it doesnt clump, bring back to a gentle boil then reduce heat and simmer uncovered 8 to 10 minutes until the orzo is just al dente, stirring occasionally. If soup gets too thick add a splash more stock or water.

7. Remove from heat, fish out and discard the bay leaf, then stir in 1 tablespoon lemon juice or red wine vinegar and 2 tablespoons chopped fresh parsley. Taste and adjust salt, pepper or a pinch more sugar if it tastes too acidic.

8. Let the soup sit 2 to 3 minutes so the flavors settle and the orzo swells a little more; if you prefer a looser broth serve right away, if you like it thicker let it rest a bit longer.

9. Ladle into bowls, sprinkle with 1/4 cup grated kefalotyri or Parmesan if using, drizzle a little extra virgin olive oil and extra parsley for garnish, and enjoy with toasts to soak up the broth.

Storage tip: refrigerate leftovers 3 to 4 days, and when reheating add a splash of stock or water because the orzo will absorb liquid.

Equipment Needed

1. Large heavy-bottomed pot (4–6 qt) for simmering
2. Wooden spoon or heatproof spatula for stirring
3. Sharp chef knife for chopping veggies
4. Cutting board, preferably wood or plastic
5. Measuring cups and spoons
6. Can opener (if using canned tomatoes)
7. Ladle for serving
8. Fine grater for the kefalotyri or Parmesan

FAQ

Q: Can I make this soup vegan? A: Yes, absolutely. Use vegetable stock, skip the kefalotyri or swap in a vegan Parmesan, and finish with a good drizzle of extra virgin olive oil. A squeeze of lemon at the end keeps it bright, trust me.

Q: My orzo always gets mushy, how do I avoid that? A: Either cook the orzo separately until just shy of done and add it to the soup right before serving, or undercook it by 2 minutes in the pot since it'll keep absorbing liquid. Stir gently and don’t leave it sitting too long in the hot soup or it’ll turn to porridge.

Q: Can I use fresh tomatoes instead of canned? A: Yes, you can. Use about 2 cups chopped ripe tomatoes, cook a bit longer to break them down, and taste for acidity. You might need the 1/2 teaspoon sugar or a pinch more if the tomatoes are tart.

Q: How should I store leftovers and can I freeze it? A: Refrigerate for 3 to 4 days. For freezing, leave out the orzo and freeze the tomato broth and veggies only for up to 2 to 3 months. Reheat the base, then cook orzo fresh or add thawed soup to a pot and simmer with extra stock to loosen it up.

Q: Any tricks to boost flavor if it tastes flat? A: Add salt in small amounts and taste, a squeeze of lemon or a splash of red wine vinegar brightens things up, and a little extra olive oil or grated cheese at the end adds richness. Also, toasting the orzo in the oil for a minute before adding veggies gives a nutty depth.

Q: Can I swap the orzo for something else? A: You can use acini di pepe, small ditalini, or even rice, but cook times and texture will change. Longer pastas or big shapes won't work well. If you use rice, treat it like the orzo and either cook it separately or adjust liquid and simmer time.

Warming Manestra: Greek Tomato & Orzo Soup Recipe Substitutions and Variations

Extra virgin olive oil (3 tbsp): swap for a neutral vegetable oil (canola, sunflower) same amount, or use 2 tbsp unsalted butter for a richer, slightly sweeter finish; butter browns faster so keep heat medium-low.
Orzo / manestra (1/2 to 3/4 cup): use ditalini, acini di pepe or Israeli couscous in the same volume; if you use long grain rice replace with 1/2 cup and add about 1/2 to 1 cup more stock and cook longer until tender.
Crushed tomatoes (1 can / 2 cups fresh): canned diced tomatoes or passata work fine (same volume), or chop ripe plum tomatoes and gently simmer a bit longer so they break down; if tomatoes are acidic add the listed 1/2 tsp sugar or a pinch more.
Kefalotyri / Parmesan (1/4 cup grated, optional): swap for Pecorino Romano or Grana Padano equal amount for similar salty, nutty flavor; for a vegan option use 2 to 3 tbsp nutritional yeast plus a pinch of salt.

Pro Tips

1) Toast the orzo in the hot oil a minute or two before adding liquid. It gives a nutty flavor and helps stop clumping, and honestly you can tell the difference. Dont let it get dark though or it will taste bitter.

2) Let the tomato paste cook a bit longer after you add it. Stir it until it darkens slightly, that little caramelization adds real depth and gets rid of the raw paste taste. Keep stirring so it doesnt scorch.

3) Take the pot off the heat when the orzo is still just a touch firm. It keeps cooking as it rests and wont go mushy. If you plan to make it ahead, undercook the orzo even more or cook it separately then combine when serving.

4) Brighten at the end with the lemon or vinegar and then finish with cheese and a drizzle of good olive oil. Taste and tweak salt or a pinch of sugar only after the acid, you’ll avoid over-salting. Add parsley right before serving so it stays fresh looking.

Warming Manestra: Greek Tomato & Orzo Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

289

kcal

Equipment: 1. Large heavy-bottomed pot (4–6 qt) for simmering
2. Wooden spoon or heatproof spatula for stirring
3. Sharp chef knife for chopping veggies
4. Cutting board, preferably wood or plastic
5. Measuring cups and spoons
6. Can opener (if using canned tomatoes)
7. Ladle for serving
8. Fine grater for the kefalotyri or Parmesan

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves minced
1 medium carrot diced (optional)
1/2 to 3/4 cup orzo pasta (manestra or kritharaki)
1 can (14 oz 400 g) crushed tomatoes or about 2 cups chopped fresh tomatoes
2 tablespoons tomato paste
4 cups (1 liter) vegetable or chicken stock
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1 teaspoon salt plus more to taste
1/4 teaspoon black pepper
1 tablespoon lemon juice or red wine vinegar
2 tablespoons chopped fresh parsley
1/4 cup grated kefalotyri or Parmesan cheese for serving (optional)

Directions

Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat until shimmering.
Add the finely chopped onion and cook 5 to 7 minutes until translucent; if using carrot add it now and cook another 3 to 4 minutes.
Push veggies to the side, add the minced garlic and cook 30 to 45 seconds until fragrant, careful not to burn.
Stir in 2 tablespoons tomato paste and let it cook 1 to 2 minutes, stirring, until it darkens a bit to deepen the flavor.
Add the can of crushed tomatoes (or 2 cups chopped fresh), 4 cups stock, 1 bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sugar, 1 teaspoon salt and 1/4 teaspoon black pepper. Stir, bring to a gentle simmer.
Pour in 1/2 to 3/4 cup orzo, stir so it doesnt clump, bring back to a gentle boil then reduce heat and simmer uncovered 8 to 10 minutes until the orzo is just al dente, stirring occasionally. If soup gets too thick add a splash more stock or water.
Remove from heat, fish out and discard the bay leaf, then stir in 1 tablespoon lemon juice or red wine vinegar and 2 tablespoons chopped fresh parsley. Taste and adjust salt, pepper or a pinch more sugar if it tastes too acidic.
Let the soup sit 2 to 3 minutes so the flavors settle and the orzo swells a little more; if you prefer a looser broth serve right away, if you like it thicker let it rest a bit longer.
Ladle into bowls, sprinkle with 1/4 cup grated kefalotyri or Parmesan if using, drizzle a little extra virgin olive oil and extra parsley for garnish, and enjoy with toasts to soak up the broth.
Storage tip: refrigerate leftovers 3 to 4 days, and when reheating add a splash of stock or water because the orzo will absorb liquid.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.