Tomato Orzo Soup
A simple tomato broth soup with small pasta and cabbage, seasoned with Italian herbs.
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
Add garlic, oregano, basil, and chili flakes if using. Cook 1 minute.
Add both cans of tomatoes and the broth. Stir in the sugar and season with salt and pepper.
Bring to a boil. Add the cabbage and beans. Stir.
Add the pasta. Cook uncovered at a moderate boil, stirring often, 10–12 minutes until pasta is tender.
Taste and adjust seasoning. The soup will thicken as the pasta absorbs liquid — add water if needed.
Serve hot. Parmesan, if you have it, is a good topping but not included in the budget.
Two cans of tomatoes gives a richer base than one can plus water. This is where the flavor comes from — do not cut it to one can.
- Orzo looks like rice grains but is pasta. Any small pasta shape works: elbows, ditalini, or broken spaghetti.
- At $2.50 per serving, this is still one of the cheaper recipes on the site. The beans add protein and make it filling enough to stand on its own.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace orzo or small pasta with rice (same weight) (Similar cost; add rice with the broth and simmer 18 minutes.)
Use GF broth and rice instead of pasta for a fully gluten-free version.