Ingredients
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1 cup orzo pasta
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4 cups vegetable broth
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1 can (14.5 oz) diced tomatoes
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1 cup chopped onions
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2 cloves garlic, minced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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Salt and pepper, to taste
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Olive oil (for sautéing)
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Fresh basil, for garnish (optional)
Instructions
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Heat oil: In a large pot, heat a drizzle of olive oil over medium heat.
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Sauté aromatics: Add chopped onions and minced garlic. Cook until onions are soft and translucent, about 3–4 minutes.
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Add base: Stir in diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Mix well.
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Simmer with orzo: Bring the mixture to a boil, then add orzo pasta. Reduce to a simmer and cook for 8–10 minutes, or until pasta is tender.
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Adjust seasoning: Taste and add more salt, pepper, or herbs if desired.
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Serve: Ladle into bowls and garnish with fresh basil for a bright, aromatic finish.
Notes
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For extra creaminess, stir in a splash of heavy cream or coconut milk before serving.
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Add cooked shredded chicken or chickpeas for more protein.
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Use whole-wheat orzo for a healthier twist.
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Leftovers may thicken — simply add more broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Quick Dinner
- Method: One-Pot Simmering
- Cuisine: Mediterranean / Italian-Inspired
- Diet: Vegetarian