Herb & Garlic Orzo Soup

Instructions

1. Prepare the Vegetables

   7 min hands-on

   • Finely dice the onions, carrots, and celery into uniform pieces.
   • Mince the garlic and set it aside separately.

2. Sauté the Base

   2 min hands-on9 min waiting

   • Heat olive oil in a large saucepan over medium heat.
   • Add the diced vegetables and stir occasionally for 8–10 minutes until soft and aromatic.

3. Bloom the Aromatics

   2 min hands-on

   • Add minced garlic and rosemary to the vegetables.
   • Stir continuously for 1–2 minutes to release flavors.

4. Incorporate Tomato Sauce

   2 min waiting

   • Stir in tomato sauce to coat the vegetables evenly.
   • Cook for another 2–3 minutes to deepen the flavor.

5. Add the Stock

   1 min hands-on10 min waiting

   • Pour in chicken stock and stir to combine.
   • Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer for 10 minutes.

6. Cook the Pasta Separately

   2 min hands-on8 min waiting

   • Bring a pot of salted water to a boil.
   • Cook whole-grain pasta until just shy of al dente, then drain and set aside.

7. Combine Pasta and Soup

   2 min waiting

   • Add partially cooked pasta to the simmering soup.
   • Cook for an additional 2–3 minutes, stirring occasionally.

8. Season the Soup

   1 min hands-on

   • Taste and adjust seasoning with salt and black pepper as needed.

9. Serve and Garnish

   3 min hands-on

   • Ladle soup into bowls.
   • Top with freshly chopped parsley, grated Parmesan, and a dash of black pepper.
   • Cooking tips:
   • For a more robust flavor, lightly toast the dried rosemary in the olive oil before adding the vegetables.
   • Avoid overcooking the pasta to prevent it from becoming mushy in the soup.
   • If you prefer a silkier texture, blend a small portion of the soup (without the pasta) and stir it back into the pot.
   • Serve with crusty bread or a side salad for a complete meal.