Sandra Ina Garten Tomato Orzo Soup Recipe is an Italian-inspired dish made with crushed tomatoes, orzo pasta, chicken stock, fresh basil, garlic, and oregano simmered into a thick, comforting bowl.
The first time I made this, I added the orzo at the start and it absorbed all the liquid before the tomatoes had time to break down properly. Now I wait until the tomatoes have simmered first and the orzo goes in at the end.
Don’t skip stirring the orzo frequently once it’s in the pot. It sticks to the bottom fast and burns if you leave it alone for more than a few minutes.
Ina Garten Tomato Orzo Soup Recipe Ingredients
- 3 tbsp good olive oil
- 150g (5oz) yellow onion, chopped
- 2 cloves garlic, minced
- 950ml (1¾ pints) chicken or vegetable stock
- 800g (28oz) tin crushed tomatoes
- 1 tbsp tomato purée
- 150g (5oz) orzo pasta
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
- Fine salt and black pepper, to taste
- 15g (½oz) fresh basil, chopped (plus more for garnish)
- Optional: 50g (1¾oz) Parmesan cheese, grated, or 120ml (4fl oz) double cream
How To Make Ina Garten Tomato Orzo Soup Recipe
- Sauté onions and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Add tomatoes and stock: Stir in the tomato purée and cook for 1 minute. Add the crushed tomatoes, stock, oregano, and red pepper flakes if using. Bring to a gentle boil.
- Cook the orzo: Add the orzo pasta to the pot. Reduce the heat to low and simmer uncovered for about 10 minutes, stirring every 2-3 minutes, until the orzo is tender. Make sure it doesn’t stick to the bottom.
- Finish with basil and cream or cheese: Stir in the chopped fresh basil. Add the Parmesan cheese or double cream if using. Season with salt and black pepper to taste.
- Serve the soup: Ladle into bowls and garnish with extra basil, a drizzle of olive oil, or more cheese.
Recipe Tips
Add the orzo at the right time. If you put it in too early, it absorbs all the liquid and turns the soup into mush. Wait until the tomatoes have simmered first.
Stir frequently once the orzo is in. It sticks to the bottom of the pot fast. Give it a stir every 2-3 minutes whilst it cooks.
Use good-quality crushed tomatoes. Cheap tinned tomatoes taste watery and metallic. Look for ones with a short ingredient list: just tomatoes and salt.
Don’t overcook the orzo. Test it at 8 minutes. It should be tender but still hold its shape. Overcooked orzo turns slimy.
Add extra stock when reheating. The orzo keeps absorbing liquid as the soup sits. Thin it out with a splash of stock or water before serving leftovers.
Fresh basil makes a difference. Dried basil won’t give you the same bright, fresh flavour. Stir it in at the end so it doesn’t turn brown.
What To Serve With Tomato Orzo Soup
This pairs well with a grilled cheese sandwich or toasted sourdough spread with butter. The crisp bread soaks up the tomato base without falling apart.
It also works alongside a simple green salad dressed in lemon and olive oil. The acidity cuts through the richness of the soup without adding more heaviness to the meal.
How To Store Tomato Orzo Soup
Fridge
Let the soup cool completely, then transfer to an airtight container and keep in the fridge for up to 4 days. The orzo will continue to absorb liquid as it sits. Add extra stock or water when reheating.
Reheat
Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of stock to loosen it. A microwave works but heat it in short bursts, stirring between each one to stop it cooking unevenly.
Freeze
Freeze the soup without the orzo for the best texture. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Defrost overnight in the fridge, reheat, then cook the orzo fresh and stir it in. If you freeze it with the orzo already in, the pasta will turn mushy when defrosted.
Ina Garten Tomato Orzo Soup Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 220 kcal
- Protein: 7g
- Fat: 8g
- Carbohydrates: 30g
- Sugar: 6g
- Sodium: 640mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. Use vegetable stock instead of chicken stock. The method stays the same and the flavour is just as good.
It turns slimy and breaks down into the soup. Test it at 8 minutes and pull it off the heat as soon as it’s tender.
Yes. Stir in shredded cooked chicken or drained tinned white beans with the basil at the end. Both work well and add substance.
Ina Garten Tomato Orzo Soup Recipe
Description
A thick, comforting tomato soup with tender orzo pasta, fresh basil, and oregano finished with Parmesan or cream for extra richness.
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat. Cook onion 5-7 minutes until soft. Add garlic and cook 1 minute.
- Stir in tomato purée and cook 1 minute. Add crushed tomatoes, stock, oregano, and red pepper flakes. Bring to a gentle boil.
- Add orzo pasta. Reduce heat to low and simmer uncovered 10 minutes, stirring every 2-3 minutes, until orzo is tender.
- Stir in fresh basil and Parmesan or double cream if using. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with extra basil, olive oil, or more cheese.
