I rely on soup a lot during winter for its comfort and warmth. When I’m not creating recipes, I prefer easy cooking like big-batch soups that last for multiple meals. Lately, I’ve been loving thick, chunky soups with tomato-based broths. A favorite of mine includes orzo, a quick-cooking pasta that thickens the soup as it simmers.
This recipe starts with sautéed carrots, onions, and celery, flavored with garlic and spices. Then, vegetable broth, canned tomatoes, chickpeas, and orzo are added and simmered until the pasta is cooked. The soup tastes even better the next day, making it perfect for meal prep or lunch at the office.
To make this 20-Minute Tomato Orzo Soup for 4-5 servings, you’ll need olive oil, mirepoix (onions, carrots, celery), garlic, oregano, smoked paprika, vegetable broth, chickpeas, tomato sauce, orzo, and parsley for garnish.
Heat the oil and cook the mirepoix with seasonings. Add broth, chickpeas, tomato sauce, and orzo. Simmer until the orzo is cooked. Adjust seasoning and serve with parsley if desired. Leftovers can be stored in the fridge for up to 4 days.
For variations, you can add cream for a creamy texture or swap chickpeas for white, kidney, or pinto beans. Enjoy this easy and delicious soup!
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