
Nonna’s Quick Pasta Soup
Jason David Page
This recipe was featured in Hearty Soups.
Maria Mears | Deep East Texas EC
This is an easy dinner option that can be ready in under 30 minutes. It features orzo, a tiny, rice-shaped pasta that absorbs the flavors of the broth beautifully. It’s a versatile dish that can be customized by adding your favorite vegetables, herbs and protein, like chicken or beans.
5 tablespoons (5/8 stick) butter
5 cloves garlic, minced
4 cups chicken broth
1 1/4 cups orzo
1/2 cup finely grated Parmesan cheese, divided use
2 teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
Fresh parsley, minced (optional)
1. Melt butter in a 2-quart saucepan over medium heat. Add garlic and sauté 1 minute, stirring often to avoid browning.
2. Pour in chicken broth and orzo and stir to combine. Bring to a boil, then reduce heat to medium and simmer. Cook orzo according to package directions, stirring occasionally, until al dente.
3. Remove from heat and stir in half the Parmesan cheese. Add salt and pepper.
4. Ladle into bowls and top with remaining Parmesan cheese and parsley.
Serves 4.