Looks delicious and healthy. i love tomato-based soups, especially in the winter.

cooking the recipe right now. Let see how t goes

this soup looks very good, great photos. I like that it is simple to make too.

This sounds amazing! I love orzo pasta and it’s great to add texture like that to a vegetarian soup!

This makes a whole lot of soup! I didn’t realize how much liquid was noted until the onion was already in the pot, so I halved it from there and still made a large pot of soup for dinner for the two of us and lunches to come. That being said: it was quick and good. I think any quick soup misses out on that key flavoring component that comes just from time simmering, so it was better for lunch today!

I actually used bouillon and 4 quarts H2O. I also added cannelloni beans. Also, too much orzo – it sort of became an orzo stew. I like the concept, but the recipe seems off – weird ratios….

I made this tonight and while it was filling and healthy, it severely lacked seasoning. I had to add a lot of salt, pepper, and some other spices. I think there did end up being too much orzo in it as well and maybe not enough liquid as the orzo continued to absorb most of it. I think the recipe has potential, but needs some tweaking.

I made this for tonight’s healthy dinner! We really enjoyed it but it makes a HUGE amount. It only just fitted into my biggest pan. I have to agree it might have had a little too much water. But definitely going in the recipe book! I also used a different type of pasta (slightly larger)…still worked well.

I agree with many of the comments already posted. I decided to half the recipe when I saw how much liquid was involved. I added matchstick carrots to the sauteeing step and I ended up adding black pepper, celery seed, and some thyme for more flavoring. All in all a good recipe but will most likely require some tweaking based on your taste :)

Good, but half the recipe unless you want a LOT of soup! I agree with other reviewers who said that it could use more liquid because the pasta keeps cooking and absorbing the liquid (and getting softer) even after you take it off the heat. I liked it a lot less left over because of the consistency of the pasta and the lack of liquid. My husband, however, said he liked it better. We both thought it would have been better with more tomatoes but that would have made even more soup, so I’m thinking next time I will half the recipe except for the tomatoes.

Looked really good, will try it tonight. Thanks.

I’m glad I read the comments here before making this soup! I decided to cut out the extra two quarts of water, half the amount of orzo and spinach, and added a can of cannelloni beans for some extra protein. As the orzo was cooking, I ended up adding dried rosemary, basil, oregano and ground pepper for more flavor.

Even after cutting out two quarts of water, this still made a ton of soup… it will feed my husband and I for two nights plus a lunch :) All in all, this is a pretty easy and healthy recipe, but it does require a lot of tweaking to your personal tastes.

Agree with other reviews. Looks: great. Taste: fail. So many great recipes out there but this really isn’t one of them. This one takes so much doctoring that it loses the benefit of being a quick meal. Way too much water, not enough taste, becomes thick with pasta starch. Agree with the “orzo stew” comment.

My husband and I absolutely LOVED this!!! I don’t mean to change it up, but I didn’t have any tomatoes, so instead I used a yellow bell pepper and added italian blend cheese on top…..this is going to be a regular meal for sure!

This was fabulous! I am glad I made it, despite the poor reviews that some left. I did make a couple changes. Obviously, 2 quarts of broth AND 2 quarts of water would be too much liquid, and it would also make it bland and watered down tasting. I used approx 2-3 quarts of chic broth, a can of Italian tomatoes, a package of baby spinach, and a half lb. or so of the pasta (orzo). I had sauteed my onions and garlic in olive oil, as directed in the recipe. I added salt and pepper to my taste, as anyone should do with ANY recipe. My house smells fabulous! I am really so glad that for once I didn’t listen to reviews, and I went ahead and made this soup! The only real issue is the amt. of liquid, and possibly the amt. of orzo…we like the orzo, so we used a little extra. I don’t usually leave reviews, but I just had to, because this recipe is FANTASTIC!

Made this tonight with a few tweekings per the comments above. Added a lot of seasonings – oregano, salt, pepper, herbs de Provence. Also ended up adding diced smoked ham and a splash of milk. That’s what made it for me. It certainly is a lot, freezing some to have later. I think that it’s the type of soup that gets better the longer it sits.

I changed this recipe a bit and it turned out wonderful! I like more of a hearty soup so my measurements are definitely different.
1 qt of chicken broth
2 bullion cubes
1 cup of water
1 fresh bag spinach
2 boneless breasts of chicken boiled then shredded
1 can of diced tomatoes 28oz
Less than a cup of orzo
1 small onion sliced and two cloves of garlic..
I also added garlic powder, minced onions, oregano, and pepper… A dash of salt because the bullion cubes have plenty
First I put a dash of olive oil, and sautéed my garlic and onions. I then threw in the can of tomatoes And spinach. While that was simmering I shredded my chicken, threw that in…added some extra spices…put the orzo in, and about 20 min later in a pot that was covered it was done! Perfect. Angie thank you for the recipe inspiration.