Mediterranean Pasta Soup
A classic soup recipe simple, comforting, and meant to be shared
This classic soup recipe comes from a Greek church cookbook, where recipes were created to be approachable. Built on a clear chicken broth with pasta and vegetables, it reflects a practical style of cooking meant to feed families and gatherings alike.
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Blog Index:
1. 🍴 A Retro Bite of History
2. Common Ingredients in Mediterranean Soups
3. Step by step instructions
4. Testing Notes
5. Fun vintage serving tips
6. Retro shopping
7. Closing words
🍴 A Retro Bite of History
Mediterranean soups developed across the coastal regions surrounding the Mediterranean Sea, shaped by climate, agriculture, and everyday necessity.
For centuries, these soups were practical meals built to stretch ingredients, nourish families, and make use of what was locally available. Rather than heavy or cream-based, Mediterranean soups were typically broth-forward, relying on olive oil, vegetables, grains, and modest amounts of protein.
They appeared regularly in home kitchens, monasteries, and church cookbooks, where recipes favored simplicity, balance, and ease of preparation, especially when feeding groups. Makes a great retro lunch or dinner.
Common Ingredients in Mediterranean Soups
While recipes vary by country and community, most traditional Mediterranean soups share a familiar foundation:
Clear broths (chicken, vegetable, or occasionally lamb)
Olive oil as the primary fat
Vegetables such as onion, garlic, carrot, celery, tomato, zucchini, or leafy greens
Pasta, rice, or grains (small shapes were especially common)
Herbs like oregano, dill, parsley, bay leaf, or thyme
Legumes such as lentils or chickpeas in heartier versions
Lemon or tomato for brightness rather than richness
Mediterranean Chicken Broth Soup
Step by step instructions
Mediterranean Pasta Soup Recipe
Era: Mid-Century Classic
Cuisine: Mediterranean-Inspired American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: About 1 hour
Servings: 6–8 servings
Ingredients
1/3 lb. mild Greek or Italian sausage
1 small onion, diced
2 1/2 tablespoons garlic, minced
1 1/2 tsp. dry thyme leaves
1/4 tsp. pepper
1 can white beans, drained and rinsed
3 quarts chicken broth
1 tsp. grated lemon peel
2 small carrots, peeled and diced
2 stalks celery, diced
2 cups dry small shell pasta
1 cup (3 oz.) lightly packed shredded Swiss cheese, optional
Directions
Remove casings from sausage and crumble into a large pot. Cook over medium-high heat until lightly browned, about 4 minutes.
Add onion, garlic, thyme, and pepper. Cook, stirring occasionally, until onions are light golden, about 6 minutes.
Add chicken broth and grated lemon peel. Bring to a boil over high heat, then reduce heat and cover.
Meanwhile, cook pasta in a separate pot until al dente. Drain and rinse.
Add carrots, celery, cooked pasta, and white beans to the soup.
Bring back to a boil, then reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Ladle into bowls and offer shredded Swiss cheese to sprinkle on top, if desired.
I exchanged the dry white beans for canned white beans to simplify the recipe.
In recipe terms, a “stalk of celery” means one single rib, the long piece you pull off from the bunch not the entire head of celery.
(Tip: Be sure to select the exact page you want to print - otherwise it may print the whole post!)
Testing Notes
This recipe was easy to follow, and the ingredients were simple to source. The soup held up well for 1–2 days, though the pasta shells became soft after the second day. Seasoning may need to be adjusted to taste, depending on personal preference.
Fun Retro ways to serve
🥣 Mid-Century Supper Bowl
Serve the soup in simple ceramic or milk-glass bowls with warm squares of buttered cornbread on a small side plate. Add a pat of butter on top of the bread and a folded paper napkin for that cozy, weeknight-supper feel.
🧀 Company-Ready Soup Course
Ladle the soup into shallow bowls and let guests sprinkle their own Swiss cheese at the table, just like a hostess would in the ’50s.
Credit: Original recipe from Our Treasury of Greek Cooking, Greek Orthodox Church, Idaho edited by Fr. James Moskovites and Irene Kimber.
mid-century Shopping
Available on Amazon: Tupperware Heritage Retro Collection, Bowls & Plates Food Storage Container Set in Retro Colors,
Closing Words
This Mediterranean pasta soup feels right at home on a mid-century table simple, comforting, and meant to be shared. Served with warm cornbread, it’s the kind of practical, nourishing meal that would have quietly earned its place in a well-used recipe binder.
If you’re ready to keep the nostalgia going, don’t forget to join my Retro Recipe Club for more mid-century favorites!
