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Overhead view of a bowl of Greek tomato feta soup with a spoon.

Greek Tomato Feta Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Shelly
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Greek


Greek Tomato Feta Soup is an easy vegetarian recipe packed 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 or the juice of one lemon


  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 occasionally.
  3. Remove the pot from the heat and add in the cubed feta cheese and red wine vinegar (or lemon juice). Stir to combine. Adjust seasonings if necessary.
  4. Serve warm.


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

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