My recipe for manestra, which means orzo in Greek, is a straightforward and very easy to make recipe. A few steps is all it takes to transform simple ingredients into a creamy, tomatoey one-pot-wonder in about 30 minutes. —Kiki Vagianos, Melrose, Massachusetts
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VERIFIED BY Taste of Home Test Kitchen
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-1/4 cups uncooked whole wheat orzo pasta
- 2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
- 3 cups reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Crumbled feta cheese and minced fresh basil, optional
- In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 4 servings.
Originally published as Greek Tomato Soup with Orzo in Healthy Cooking Annual Recipes Annual 2017, p30