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A close-up of a white bowl of Turkish Pasta with Meat and Yogurt, topped with tomatoes, herbs, and red pepper flakes.

Turkish Vermicelli Tomato Soup (Tel Şehriye Çorbası)

A comforting and quick Turkish soup featuring delicate vermicelli pasta in a vibrant tomato and mint broth, perfect for a light meal or a flavorful appetizer. This simple yet aromatic recipe brings a taste of Turkish home cooking to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Light Meal, Soup
Cuisine: Turkish
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 (14.5 oz) can Diced Tomatoes undrained
  • 6 cups Chicken or Vegetable Broth
  • 1/2 cup Turkish Vermicelli (Tel Şehriye) or orzo pasta
  • 1 tsp Dried Mint
  • 1/2 tsp Red Pepper Flakes (Pul Biber) or to taste
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
For Serving (Optional)
  • 1 Lemon cut into wedges
  • Fresh Mint Leaves for garnish

Equipment

  • Large Pot
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon or Spatula

Method
 

Prepare the Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent.
  2. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
Build the Broth
  1. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor and color.
  2. Pour in the can of diced tomatoes (undrained) and the chicken or vegetable broth. Bring the mixture to a rolling boil.
Add Pasta and Season
  1. Add the Turkish vermicelli (or orzo pasta) to the boiling soup. Stir well to prevent sticking. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the pasta is tender.
  2. Stir in the dried mint, red pepper flakes, salt, and black pepper. Taste and adjust seasonings as needed.
Serve
  1. Ladle the hot soup into bowls. Garnish with fresh mint leaves, if desired, and serve immediately with lemon wedges on the side for a squeeze of brightness.

Notes

For a richer flavor, you can toast the vermicelli in a dry pan for a few minutes until lightly golden before adding it to the soup. If you prefer a thicker soup, you can slightly reduce the amount of broth. This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The pasta will absorb more liquid over time, so you might need to add a splash of extra broth when reheating.