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Creamy Tomato Chicken Orzo Soup

A rich and comforting soup featuring tender chicken, orzo pasta, and spinach in a creamy tomato basil broth. Served with toasted rustic bread.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter unsalted
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes canned
  • 4 cups chicken broth low sodium
Fillings
  • 1 cup orzo pasta uncooked
  • 3 cups cooked chicken shredded
  • 1 cup heavy cream
  • 1 tsp dried basil
Garnish
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 4 slices rustic bread toasted

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Chef's knife
  • Ladle

Method
 

  1. Melt butter in a large pot over medium heat. Sauté onion and carrots for 5 minutes until soft.
  2. Add garlic, dried basil, and tomato paste. Cook for 2 minutes until fragrant.
  3. Stir in crushed tomatoes and chicken broth. Bring to a simmer.
  4. Add uncooked orzo pasta. Simmer for 8-10 minutes until pasta is tender, stirring occasionally.
  5. Lower heat. Stir in shredded chicken and heavy cream. Warm through for 2 minutes.
  6. Stir in half the Parmesan cheese. Season with salt and pepper to taste.
  7. Serve hot, topped with remaining cheese, fresh parsley, and toasted bread on the side.

Notes

To prevent pasta from getting soggy in leftovers, cook orzo separately and add to bowls individually.