Ingredients
Scale
- 1 cup orzo pasta
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 4–5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the diced tomatoes (with juices) and the broth.
- Stir in the dried basil, dried oregano, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then add the orzo.
- Reduce heat to a simmer and cook, stirring occasionally, until the orzo is tender (about 8–10 minutes).
- Taste and adjust salt and pepper as needed.
- Ladle into bowls and garnish with fresh basil and a drizzle of olive oil, if using.
Notes
For a silkier soup, blend 1–2 cups and then stir back in. Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian