Tomato Orzo Soup
This hearty, zesty soup is basically like a hug in a bowl and just tastes so good on a chilly day. It freezes well and tasted just as good the day after it's prepared. This recipe makes 6 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 medium garlic cloves, minced
1 large carrot, chopped
2 stalks celery, chopped
6 cups chicken broth
2 cups crushed tomatoes
2 bay leaves
1/2 teaspoon dried oregano
3/4 cup orzo pasta
1/2 pound chorizo or Italian sausage
Salt and black pepper, to taste
1 tablespoon butter
1 small yellow onion, diced
3 medium garlic cloves, minced
1 large carrot, chopped
2 stalks celery, chopped
6 cups chicken broth
2 cups crushed tomatoes
2 bay leaves
1/2 teaspoon dried oregano
3/4 cup orzo pasta
1/2 pound chorizo or Italian sausage
Salt and black pepper, to taste
Directions
In a large heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Add sausage or chorizo and onion; cook for 7 minutes. Add the garlic, carrots and celery and cook for 4 minutes more.
Add broth, crushed tomatoes, dried oregano and season with salt and pepper. Let the soup come to a boil and add the orzo. Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally so the pasta doesn't clump.
Season with salt and pepper to taste and serve warm.
Add broth, crushed tomatoes, dried oregano and season with salt and pepper. Let the soup come to a boil and add the orzo. Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally so the pasta doesn't clump.
Season with salt and pepper to taste and serve warm.
Looking for inspiration? Try these recipes:
Our Crispiest Chopped Salad with French Vinaigrette
Bacon Burgers with Bacon-Onion Balsamic Jam
Asian Meatball Lettuce Wraps
