Hearty Greek Manestra Tomato Orzo Soup Recipe Easy Quick Delicious Meal

Name: Hearty Greek Manestra Tomato Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium yellow onion, finely chopped; 3 large garlic cloves, minced; 1 cup (180g) manestra (Greek orzo pasta) or regular orzo; 1 can (28 oz / 800g) crushed tomatoes; 4 cups (1 liter) vegetable broth; 1 teaspoon dried oregano; 1 small cinnamon stick; Salt and black pepper, to taste; 1 tablespoon fresh lemon juice; A handful fresh parsley, chopped

Posted on January 14, 2026

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There’s this moment every time I make my Hearty Greek Manestra Tomato Orzo Soup when the whole kitchen fills up with the smell of simmered tomatoes, garlic, and that unmistakable hint of cinnamon. It instantly takes me back to my first trip to Greece, sitting in a small taverna tucked away on a sun-drenched street, spooning up bowl after bowl of this comforting, hearty soup. I’ve made this recipe at least a dozen times since then—some rushed weeknights, some lazy weekend afternoons—and each time it hits the spot like no other.

What I love most about this Hearty Greek Manestra Tomato Orzo Soup recipe is how quick and delicious it is, turning simple pantry staples into something truly special. If you’ve never tried Manestra (Greek orzo), get ready to meet your new favorite comfort meal. It’s the kind of soup that feels both rustic and fresh, filling you up without weighing you down—perfect for any day when you need a little extra warmth and love on your plate.

Why You’ll Love This Hearty Greek Manestra Tomato Orzo Soup Recipe

Okay, real talk—this soup has completely spoiled me for any other tomato-based soup. There are so many reasons I keep coming back to this recipe, but here are the biggest ones:

✅ Ready in under 30 minutes — From chopping to the first spoonful, you can have this hearty Greek Manestra tomato orzo soup on the table faster than you’d expect. Perfect for busy evenings when you want something homemade without the fuss.
✅ Simple ingredients, big flavor — Tomatoes, garlic, orzo, and a few classic Greek spices come together to make a bowl that’s rich and comforting but still light and fresh. Bonus: Most of these are probably already in your pantry.
✅ Hearty but not heavy — The orzo adds just enough substance to make it filling, but it never feels like you’re eating a brick of carbs. Plus, it’s packed with veggies and herbs that brighten every bite.
✅ Family-approved — From picky eaters to food lovers, this soup has won over everyone I’ve served it to. I even sneak in extra veggies, and no one complains.

This recipe is basically like a warm Greek hug in a bowl. When you make it, you’ll get why it’s become my go-to quick, delicious meal that feels like a little celebration of simple, honest food.

What Ingredients You’ll Need for Hearty Greek Manestra Tomato Orzo Soup

Here’s what’s awesome about this ingredient list: it’s short, approachable, and made up of things you probably have on hand. I broke it down by what each ingredient does, so you’ll understand why it’s there—and trust me, each one earns its spot.

Extra virgin olive oil (3 tablespoons) — The base of so many Greek dishes. I always go for a fruity, peppery bottle (my current fave is from Crete). It adds depth and richness right from the start.
Yellow onion
Garlic cloves (3 large, minced) — Because a good soup without garlic is like a day without sunshine. Fresh is best here, no shortcuts.
Manestra (Greek orzo pasta) (1 cup / 180g) — The star of the show. These tiny pasta grains cook quickly and soak up the tomato broth beautifully. You can find this at Greek or specialty stores, or substitute with regular orzo if you need to.
Crushed tomatoes
Vegetable broth
Dried oregano
Cinnamon stick
Salt and black pepper
Fresh lemon juice
Fresh parsley

Quick note: If you want to sneak in more veggies, diced carrots or celery work well and don’t overpower the classic flavors. I’ve done this when I feel like adding a little extra nutrition without changing the soul of the soup.

Equipment Needed

You don’t need a fancy kitchen to make this hearty Greek Manestra tomato orzo soup—I’ve made it in some pretty humble setups.

Large pot or Dutch oven — Big enough to hold all the soup comfortably and let it simmer without spilling. Mine’s a trusty 5-quart that’s seen better days but still does the job.
Wooden spoon or heatproof spatula — For stirring without scratching your pot. I’m stubbornly loyal to my wooden spoon (it’s got character).
Measuring cups and spoons — Because eyeballing pasta can sometimes backfire (trust me).
Knife and cutting board — For chopping onions, garlic, and parsley. Nothing fancy here, just sharp and reliable.
Ladle — For serving with style, or just a big spoon if that’s what you’ve got.

If you don’t have a Dutch oven, a heavy-bottomed pot works just as well. No electric stove? No problem—I’ve made this over a campfire once, and it still came out delicious.

How to Make Hearty Greek Manestra Tomato Orzo Soup: Step-by-Step

Preheat and Prep (5 minutes)
Heat 3 tablespoons of extra virgin olive oil over medium heat in your large pot. While it warms up, finely chop your onion and mince the garlic.
Sauté the Aromatics (7 minutes)
Add the chopped onion to the pot. Cook, stirring occasionally, until translucent and soft—about 5 minutes. Then add the minced garlic and cook for another 2 minutes until fragrant but not browned. (If you smell burning, lower the heat—garlic gets bitter fast.)
Add the Tomatoes and Spices (3 minutes)
Pour in the crushed tomatoes and vegetable broth. Toss in the dried oregano and cinnamon stick. Stir everything together, scraping the bottom to get all those flavorful browned bits. Bring the mixture to a gentle simmer.
Simmer the Soup (10 minutes)
Let the soup simmer uncovered for about 10 minutes. This lets the flavors meld and the broth thicken slightly. Stir occasionally so nothing sticks to the bottom.
Add the Manestra (5-7 minutes)
Stir in the manestra pasta. Cook uncovered, stirring frequently, until the pasta is tender but still has a slight bite—around 5 to 7 minutes. (Timing depends on the brand, so taste early and often.)
Season and Brighten (2 minutes)
Remove the cinnamon stick. Season with salt and freshly ground black pepper to taste. Finally, stir in 1 tablespoon of fresh lemon juice for a bright finish that cuts through the richness.
Garnish and Serve
Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve warm with crusty bread or a simple Greek salad for an easy meal.

Pro tip: If the soup thickens too much after resting, just stir in a splash of water or broth before reheating. I’ve learned this the hard way when leftovers sat too long!

My Best Tips & Techniques for Perfect Greek Manestra Tomato Orzo Soup

Alright, here’s where I spill the beans on what makes this soup foolproof and extra tasty.

Don’t skip the cinnamon stick — It sounds weird, but that little touch of warmth rounds out the acidity of the tomatoes perfectly. I always keep a stash in my spice rack just for soups like this.
Keep an eye on the pasta — Orzo cooks fast and can go from perfect to mush in minutes. Taste it a couple of times after you add it, and pull it off the heat when it’s just tender.
Use good-quality olive oil — This is a simple recipe, so every ingredient shines. A mediocre olive oil makes a noticeable difference here.
Simmer gently — Boiling the soup hard can make the flavors harsh and the pasta overcook. Low and slow wins every time.
Fresh lemon juice is key — Adding it at the end wakes the whole soup up. I always add this last and adjust to taste.
Prep before you start — Chop your onion, mince garlic, and measure everything out first. It makes the whole process smoother and less stressful.
Make extra — This soup reheats beautifully and tastes even better the next day. Plus, it freezes well for busy weeks.

Ways to Mix It Up: Variations on Hearty Greek Manestra Tomato Orzo Soup

Once you’ve nailed the basic soup, it’s fun to play around with flavors and textures.

Vegetable Boost: Add diced carrots and celery with the onions for extra depth and nutrition. I do this when I want something heartier without changing the flavor profile much.
Spicy Kick: Toss in a pinch of red pepper flakes with the garlic if you like a little heat. It adds a lovely warmth that wakes up the palate.
Protein Punch: Stir in cooked chickpeas or shredded rotisserie chicken toward the end for a more filling meal.
Herb Swap: Use fresh dill or mint instead of parsley for a brighter, more herbaceous twist. Dill, especially, pairs beautifully with the lemon.
Cheesy Finish: Sprinkle crumbled feta on top when serving. The salty tang complements the tomato base perfectly.
Vegan-Friendly: This soup is naturally vegan if you stick to vegetable broth. Just double-check your broth brand to be sure.
Orzo Alternatives: Substitute manestra with regular orzo or even small pasta shapes like acini di pepe if you can’t find Greek orzo.

Serving Ideas & Storage Tips for Hearty Greek Manestra Tomato Orzo Soup

This soup is a meal on its own, but here’s how I like to serve and store it for maximum enjoyment.

Serving: I love it with a squeeze of fresh lemon and a handful of parsley on top. Crusty bread or warm pita are perfect for dipping. For a full meal, serve alongside a Greek salad or roasted vegetables.
Room temperature storage: Keep leftover soup in an airtight container at room temp for up to 2 hours before refrigerating. (Don’t let it hang out too long.)
Refrigerator: Store in a sealed container for up to 4 days. Reheat gently on the stove or in the microwave, stirring in a splash of broth or water if it’s thickened too much.
Freezing: This soup freezes like a champ! Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat slowly.
Reheating tip: Orzo can soak up liquid and thicken the soup when stored, so don’t forget to add a little extra broth or water while warming it up. I usually reheat on the stove with a lid on to keep it moist.

Nutritional Info & Health Benefits of Hearty Greek Manestra Tomato Orzo Soup

I’m no dietitian, but I can tell you why I feel good about eating this soup regularly.

Nutrient	Per Serving (1.5 cups)
Calories	~220
Protein	6g
Carbohydrates	35g
Fat	6g (mostly from olive oil)
Fiber	4g
Sodium	600mg (varies with broth)

Health Highlights: The olive oil offers good fats, the tomatoes bring vitamin C and antioxidants, and the orzo provides quick energy. The vegetable broth adds minerals without extra calories. Plus, that cinnamon stick adds a subtle anti-inflammatory touch.

Compared to cream-based soups, this is light but satisfying. It’s a great way to get a veggie-packed meal that feels cozy and filling. Just watch your salt if you’re using store-bought broth.

Final Thoughts on This Hearty Greek Manestra Tomato Orzo Soup Recipe

So that’s my Hearty Greek Manestra Tomato Orzo Soup! I know I can get a little carried away talking about it, but when you find a recipe this quick, delicious, and comforting, you want everyone to know about it.

This soup has become my go-to for those nights when I want homemade food without a million steps. It’s simple, flexible, and always hits the right spot. Whether you stick to the classic or try some of the variations, I hope it brings a little Greek sunshine to your table.

Seriously, make it your own and don’t be shy about swapping in your favorite herbs or adding some extra veggies. And please—if you make it, drop a comment below or tag me on Instagram. I love seeing how you put your own spin on this quick and hearty meal.

Happy cooking! I hope your kitchen smells as amazing as mine does right now.

FAQs About Hearty Greek Manestra Tomato Orzo Soup

Q: What can I substitute if I can’t find manestra pasta?

A: No worries! Regular orzo works just fine, and you can even use small pasta shapes like acini di pepe. The texture might be slightly different, but the soup will still taste great.

Q: Can I make this soup ahead of time?

A: Absolutely. It actually tastes better the next day after the flavors have had time to meld. Just store it in the fridge and reheat gently, adding a splash of broth if it’s too thick.

Q: How do I know when the orzo is perfectly cooked?

A: Taste is your best guide. The orzo should be tender but still have a little bite—al dente. It usually takes 5 to 7 minutes once you add it to the simmering soup. Don’t overcook or it’ll get mushy.

Q: Can I add meat to this soup?

A: For sure! Chicken works well—add shredded cooked chicken near the end. Some people also like to brown ground beef or lamb first and add it at the beginning for a heartier version.

Q: Is this soup spicy?

A: The classic recipe isn’t spicy at all—it’s all about warm, comforting flavors. But if you want a kick, add a pinch of red pepper flakes when you sauté the garlic. I do this sometimes and love the little heat it brings.

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