My brother and I grew up with this soup, made constantly by my mom and yiayia (grandmother). Now my teens ask for it by name all the time – one of their favorites since they were little.
This soup possesses a few simple ingredients that are fresh and delicious. When you add the feta in at the end to somewhat soften and partially melt it, that is by far, the best part of this dish. I also recommend adding some shredded cooked chicken or chickpeas for added protein!
It is important to use a small size pasta like orzo or hilopites/xilopites, which are basically small flat squares. Orzo is easy to find, where hilopites you will find in your local Greek store. Any small pasta will work here – I have also used those small circles/rings and loved the look of it even more.
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Tomato Feta Soup
- 4 cups water
- 4 cups vegetable broth (or use more water)
- 2 medium tomatoes, quartered
- 2 tbs olive oil
- salt + pepper to taste
- 3/4 cup orzo pasta (or any small pasta)
- 3/4 block feta cheese, chopped or crumbled
- To a large pot, add the water, vegetable broth, quartered tomatoes, oil, salt and pepper to taste. Bring to a boil and cook for 5 minutes on medium low heat.
- Next add your pasta, stir and cover the pot. Cook for 20 to 25 minutes or until pasta is al dente. Stir occasionally. Shut off the heat, remove your pot from the burner and throw in the crumbled feta.