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Greek Tomato Feta Soup

  • Cook Time:
    25 minutes

  • Total Time:
    25 minutes

  • Yield:
    6 servings

  • Category:

  • Method:

  • Cuisine:
    American, Greek


Greek Tomato Feta Soup is a straightforward vegetarian recipe filled with the flavors of the Mediterranean. Made with juicy tomatoes, creamy feta, tender orzo pasta, and a light chili kick.


  • 8 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dried oregano
  • 1/21 teaspoon crushed red pepper flakes (depending on how much heat you like)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1 cup orzo pasta
  • 1 (28- ounce) can of whole plum tomatoes, drained and cut into chunks
  • 12– ounces of feta cheese small cubed
  • 1 tablespoon red wine vinegar


  1. Heat a 5- quart dutch oven over medium-high heat. Add in the vegetable broth, olive oil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
  2. Add in the orzo pasta and tomatoes. Reduce heat to medium and cook for 20-25 minutes, until the pasta is tender, stirring from time to time.
  3. Remove the pot from the heat and add in the cubed feta cheese and red wine vinegar. Stir to combine. Adjust seasonings if necessary.
  4. Serve warm.


Store airtight in the fridge for up to 5 days. Reheat on the stove top or in the microwave.