Tomato-Basil Orzo Soup
Originally published as Tomato-Basil Orzo Soup in Simple & Delicious September/October 2007, p35
“Tender pasta, sauteed vegetables and lots of flavor…this tasty soup comes really close to the tomato rosamarina soup they serve in the best Greek restaurants in Chicago," writes Mary Lu Wasniewski from Orland Park, Illinois. "I like it with a small Greek salad and pita chips. Enjoy!â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup each carrot, celery and onion chopped
- 1/8 teaspoon each dried basil, oregano and thyme
- 19 ounces ready-to-serve tomato basil or hearty tomato soup
- 1/3 cup orzo pasta uncooked
- Carbohydrate 10.3074833333333 g
- Cholesterol 473.748333333333 mg
- Fat 96.176166668114 g
- Fiber 0 g
- Protein 116.21005 g
- Saturated Fat 26.9624600001999 g
- Serving Size 1 1 (905g)
- Sodium 434.297500000029 mg
- Sugar 10.3074833333333 g
- Trans Fat 8.08500666670586 g
- Calories 1403 calories
In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender. Editor's Note: This recipe was tested with ready-to-serve Progresso Tomato Basil soup.
