Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook for 15 minutes, stirring occasionally, until the vegetables are softened.

Step 2

Stir in the canned tomatoes, season with oregano, salt, and pepper and cook for 2–3 minutes until fragrant.

Step 3

Pour in the vegetable broth and the orzo, bring to a boil, then reduce the heat to a simmer and cook for 7–8 minutes, or until the orzo is al dente.

Step 4

Add the shrimp to the pot and cook for 3–4 minutes, or until they turn pink and opaque.

Step 5

Remove the pot from the heat and stir in the fresh dill and red wine vinegar. Ladle the soup into bowls and serve with extra dill.