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–+ servings
Amanda Patel

Tomato Soup with Parmesan & Orzo

This cozy one-pot tomato soup folds orzo pasta and parmesan into a silky, brothy base for a comforting, weeknight-ready dinner. Balanced, vibrant, and perfect for meal prep or quick lunches all week long.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 bowls
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 14.5 oz diced tomatoes, blended smooth (or crushed)
  • 14.5 oz plain tomato sauce
  • 4–5 cups low-sodium vegetable broth
  • ¾ cup dry orzo
  • ½ tsp kosher salt, to start (adjust to taste)
  • ¼ tsp freshly ground black pepper
  • 1 pinch red pepper flakes (optional)
  • ½ cup very finely grated parmesan, plus more for serving
  • ¼ cup half-and-half or whole milk (optional)
  • ½ cup chopped fresh basil
  • 1 tsp sugar (only if needed)
  • lemon wedges and extra basil for serving

Equipment

  • medium Dutch oven (4–5 qt) ideal for simmering evenly
  • wooden spoon prevents pasta sticking
  • microplane helps melt parmesan quickly
  • ladle for serving
  • measuring cup for adjusting broth

Method
 

  1. Heat olive oil over medium. Add onion (and celery, if using) with a pinch of salt; cook 3–4 minutes until softened.
  2. Stir in garlic for 30 seconds. Add tomato paste; cook 1–2 minutes until darkened and fragrant.
  3. Add blended tomatoes, tomato sauce, and 4 cups broth; stir smooth and bring to a simmer.
  4. Add orzo, salt, pepper, and red pepper flakes if using. Simmer gently, stirring often, 8–10 minutes until orzo is al dente.
  5. Stir in parmesan until melted. Add milk if desired. Taste and adjust seasoning; add sugar if needed.
  6. Fold in basil off heat. Adjust with broth to desired thickness or simmer a few minutes to thicken.
  7. Ladle into bowls; garnish with parmesan, basil, pepper, and a drizzle of olive oil. Serve with lemon wedge.

Nutrition

Calories: 280kcalCarbohydrates: 34gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 720mgPotassium: 560mgFiber: 3gSugar: 7gVitamin A: 900IUVitamin C: 14mgCalcium: 190mgIron: 2mg

Notes

To make it gluten-free, use GF orzo or stir in cooked rice at the end. For a lighter version, skip the milk and use just basil and olive oil to finish. Soup thickens in the fridge — revive with a splash of broth. Optional: Add baby spinach or white beans for a more filling variation.

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