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Greek Escarole Soup with Orzo

A nutritional weeknight soup with less than 6 ingredients! Delish!

Course Soup
Cuisine Mediterranean
Keyword pasta, escarole, soup
Servings 4 servings


  • 1/4 cup extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 head escarole, washed and roughly chopped
  • 6 cups water
  • 1 cup dried orzo or pasta
  • 1/2 grated Vegan Cheese, Parmesan or Pecorino
  • salt and pepper to taste


  1. In a dutch oven or large pot, add olive oil and chopped red onion and saute until onion is softened.

  2. Add the chopped escarole and salt and saute coating greens with oil.

  3. Add the water and 1 teaspoon of salt and bring to a boil. Reduce and cover to a simmer for 20 minutes.

  4. Season with salt and pepper if needed.

  5. Meanwhile cook the pasta and drain. Add to the soup.

  6. Season with salt and pepper if needed.

  7. Serve with grated cheese and a squeeze of lemon.