This Turkish Orzo Soup 'Arpa Şehriye' only takes 15 minutes!

Türkiye has over 300 different soups (yes, really!) and I’m on a mission to try every single one of them. Today, we’re making another classic: arpa şehriye çorbası, also known as Turkish orzo soup.

Despite its name, arpa actually means barley in Turkish, but don’t be fooled. There’s no barley in this soup at all. 😂 Instead, it uses tiny oval-shaped pasta (orzo), which only looks like the grain. Traditionally, arpa şehriye is made from durum wheat flour or semolina & it’s a pantry staple in almost every Turkish household. And the best part? This soup only takes 15 minutes to make!

Unlike famous Turkish soups like mercimek (red lentil soup) or yayla (yogurt soup), arpa şehriye çorbası doesn’t have a clearly defined origin story. Some sources suggest that versions of it date back to the Selçuk period (11th–14th century AD), when wheat-based pastas became more widely used.

While the name suggests a link to barley, historians believe it’s simply a reference to shape rather than ingredient. Over time, orzo became an everyday kitchen essential, showing up in soups, pilafs and alongside meat dishes. Today, it’s considered one of those comforting “anytime” foods in Turkish cuisine.

Ingredients

✿ 2 tbsp olive oil

✿ 1 tbsp tomato paste

✿ 1 tsp dried mint (nane) or more if you’re like me and love mint

✿ 1 tsp Turkish chili flakes (pul biber) & adjust to taste

✿ 200 ml vegetable or chicken stock

✿ 800–900 ml water

✿ 4 tbsp arpa şehriye (orzo pasta)

✿ Salt to taste

Instructions

1. Heat olive oil in a pot over medium heat.

2. Stir in the tomato paste and let it sizzle for about a minute to release its aroma.

3. Add dried mint and chili flakes, cooking briefly to bloom the spices.

4. Pour in the stock and water. Bring to a gentle boil.

5. Add the orzo and cook until tender, about 8–10 minutes.

6. Season with salt to taste, simmer for a couple more minutes, and you’re done.

& That's it. Enjoy!