Description
A comforting and hearty tomato orzo soup perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup orzo pasta
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened.
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, vegetable broth, basil, oregano, and salt.
- Bring the mixture to a boil.
- Add orzo pasta and reduce heat to a simmer.
- Cook for about 10-12 minutes until orzo is tender.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust salt and herbs to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for longer storage, but the orzo may become softer upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Tomato Orzo Soup