Tomato Orzo Soup
This comforting Tomato Orzo Soup combines olive oil, mirepoix vegetables, garlic, tomato sauce, chickpeas, vegetable broth, and tender orzo pasta. A quick, hearty soup with rich tomato flavor, perfect for an easy weeknight meal.
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Servings: 5
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 cups fresh or frozen mirepoix onion, carrot, and celery mixture, about 1 lb
- ¼ tsp salt plus additional to taste
- 1 tbsp jarred minced garlic or 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Freshly ground black pepper to taste
- 1 quart 32 oz vegetable broth
- 1 15-oz can chickpeas drained and rinsed
- 1 15-oz can tomato sauce
- ½ cup orzo pasta
- Fresh parsley finely minced, for garnish (optional)
Instructions
Cook the Vegetables
- Heat the extra-virgin olive oil in a medium saucepan over medium heat. Add the mirepoix mixture and salt. Cook while stirring occasionally for approximately 8 minutes, or until the vegetables are softened and the onions become translucent.
- Add the minced garlic, dried oregano, smoked paprika, and freshly ground black pepper. Continue sautéing for about 30 seconds, allowing the garlic and spices to release their aroma.
Simmer the Soup
- Pour the vegetable broth into the saucepan and add the drained chickpeas along with the tomato sauce. Stir to combine the ingredients thoroughly.
- Cover the saucepan with a lid and bring the mixture to a boil over medium-high heat.
- Once boiling, remove the lid and add the orzo pasta. Stir gently to prevent the pasta from sticking.
- Reduce the heat to low, cover the saucepan again, and allow the soup to simmer for 6 to 10 minutes, or until the orzo is tender. Stir occasionally during cooking to ensure the pasta does not adhere to the bottom of the pot.
Season and Serve
- Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Ladle the Tomato Orzo Soup into serving bowls and garnish with freshly minced parsley if desired. Serve warm.
Notes
To prepare this Tomato Orzo Soup as a gluten-free dish, substitute the traditional orzo pasta with a certified gluten-free orzo alternative or another small gluten-free pasta such as rice pasta or gluten-free ditalini.
Cook the gluten-free pasta according to its package instructions, as cooking times may vary slightly. Additionally, confirm that the vegetable broth used is labeled gluten-free, since some broths may contain gluten-based additives.
With these adjustments, the soup maintains its comforting texture and flavor while remaining suitable for a gluten-free diet.