Quick tomato-orzo soup

Yield: 6 servings

Measure Ingredient
½ cup Orzo pasta or linguine, or broken spaghetti
29 ounces Italian stewed tomatoes
1 cup Low-sodium chicken broth
2 tablespoons Finely chopped parsley
½ teaspoon Dried basil, crushed
6 tablespoons Grated parmesan

1. Bring a medium pan of water to the boil, add the orzo and cook 10 minutes. Drain.

2. While the orzo is cooking, put the stewed tomatoes into a food processor (or in a blender in 2 batches). Puree coarsely. Put into a large saucepan and stir in the chicken broth, parsley and basil.

Bring to a boil, reduce the heat and simmer 5 minutes.

3. Stir in the cooked pasta and continue to simmer 5 minutes.

Garnish each serving with a little parmesan.

Note: Cooked ham, turkey or chicken also can be added; stir into the soup with the orzo and heat through.

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