My recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
Greek Tomato Soup with Orzo
Can you freeze Greek Tomato Soup with Orzo?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Greek Tomato Soup with Orzo
Prep Time
10 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-1/4 cups uncooked whole wheat orzo pasta
- 2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
- 3 cups reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Crumbled feta cheese and minced fresh basil
Directions
- In a large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
- Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
Nutrition Facts
1 cup: 299 calories, 8g fat (1g saturated fat), 0 cholesterol, 882mg sodium, 47g carbohydrate (7g sugars, 12g fiber), 11g protein.
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