Italian Orzo Soup

If you couldn’t make it to a Northern Italy Christmas Market last year, let us bring Northern Italy to you!

This soup is traditional from Trentino but I have tweaked it to make it even tastier. Enjoy :).

Get To Know This Orzo Soup

Italian Orzo Soup from Trentino is a delightful dish that combines the heartiness of a soup with the comfort of pasta, making it a satisfying meal for any occasion.

Originating from the Trentino region of Italy, this soup features small grains of orzo pasta simmered in a flavorful broth alongside vegetables and herbs. The addition of ingredients like carrots, celery, onions, and sometimes meats such as sausage or pancetta creates a rich and savory flavor profile that is both comforting and nourishing.

Traditionally seasoned with herbs like rosemary, thyme, and bay leaves, Italian Orzo Soup from Trentino is a warm and inviting dish that brings together the flavors of the Italian countryside.

Perfect for chilly evenings or as a hearty meal to share with loved ones, this soup embodies the essence of Italian comfort food and is sure to be a favorite among those with a taste for rustic and flavorful cuisine.

Italian Barley Soup Recipe

Italian Orzo Soup (Barley Soup)

If you can't make it to Northern Italy this year, let us bring Northern Italy to you with this traditional Italian orzo soup from Trentino.

Course Soup

Cuisine Italian

Keyword barley soup, orzo

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 3

Calories 750kcal

Author Alessia

Cost €12

Equipment

1 chopping board
1 chopping knife
1 large pot
1 silicone spoon
1 bowl

Ingredients

1 stalk celery
2 small potatoes or 1 large
2 medium carrots
75 gr smoked bacon cubes
5 pieces beef stew meat large cubes
pepper
chives
1 vegetable stock
200 gr pearl barley
Belmorso Extra Virgin Olive Oil for cooking
Belmorso Novello Extra Virgin Olive Oil for drizzling after serving
optional grated parmesan cheese to finish

Instructions

Prepare your vegetables by washing them, peeling and cutting them into medium slices.
Sauté in 2 tablespoons Belmorso EVOO for 10 minutes.
Then, add the bacon and beef pieces, mix and let them sauté for another 10 minutes.
In the meantime, rinse the barley and melt your vegetable stock into a bowl of hot water.
Add the barley to the pot, mix and let it cook for 5 minutes before adding in the bowl of stock and more water to cover all the ingredients.
After you've covered all your ingredients with water, add 2 more bowls of water, and some pepper.
Add 2 bay leaves, and don't forget to remove before serving.
Mix, close with a lid, lower the heat, and set the timer to 40 minutes.
Once it has finished simmering, take off the lid and let it cool.
Then serve with a drizzle of Novello EVOO, some chives and the optional parmesan. I served it without the latter and it was delicious.