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One-Pot Tomato and Orzo Soup

A thick, comforting soup that eats like a meal. Tiny orzo pasta cooks right in the tomato broth, making it hearty and filling for under 35p a bowl.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tins (2x400g) chopped tomatoes
  • 80g orzo pasta (or small pasta shapes)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 750ml vegetable stock
  • 2 tbsp olive oil
  • salt and pepper
  • fresh basil or parsley (optional)
  • parmesan to serve (optional)

Method
 

  1. Heat the olive oil in a large saucepan. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic and oregano, cook for 1 minute until fragrant.
  3. Pour in the chopped tomatoes, sugar and vegetable stock. Bring to a simmer.
  4. Add the orzo pasta and cook for 8-10 minutes until the pasta is tender, stirring occasionally so the orzo does not stick to the bottom.
  5. Season with salt and pepper. The pasta will have thickened the soup into a hearty, bowl-filling meal.
  6. Serve in warm bowls with a drizzle of olive oil, fresh herbs and parmesan if you have them.