Momma's Hearty Italian Orzo Soup
Experience the comforting essence of Italian home cooking with Momma’s Hearty Italian Orzo Soup. Perfect for a cozy Monday night, this soup combines the robust flavors of orzo pasta, crisp bacon, and vibrant vegetables in a rich tomato and chicken broth. Finished with fresh arugula and a hint of sherry, it’s a soul-warming bowl that pairs perfectly with crusty sourdough. This soup is a testament to the joy of simple yet flavorful cooking, reminiscent of a mother's comforting touch.
8
Servings
N/A
Calories
15
Ingredients
Ingredients
orzo pasta
1 cup (uncooked)
extra virgin olive oil
1 tablespoon (none)
bacon
1/4 lb (rough chopped)
onion
1 small (chopped)
garlic
1 tablespoon (chopped)
Ragú® Pasta Sauce
1 (24 ounce) jar (none)
chicken stock
1 quart (none)
garbanzo beans
2 (15 ounce) cans (drained and rinsed)
frozen peas and carrots
1 (16 ounce) bag (none)
bay leaf
1 (whole)
rosemary
1/2 teaspoon (dried)
thyme
1/2 teaspoon (dried)
black pepper
1/4 teaspoon (ground)
arugula
1 (5 ounce) bag (fresh)
sherry wine
1/2 cup (optional)
Instructions
1
Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions. Drain, rinse with cold water, and toss it with olive oil to prevent further cooking and sticking.
2
In a large stock pot over medium heat, cook the bacon until it's crisp. Remove the bacon with a slotted spoon and let it drain on paper towels. Once cool, chop it into rough pieces.
3
Using the remaining bacon fat in the pot, add the chopped onion. Cover the pot and cook, stirring occasionally, until the onion becomes translucent, about 10 minutes.
4
Add the chopped garlic to the onions and sauté for an additional minute, ensuring the garlic becomes fragrant without burning.
5
Return the chopped bacon to the pot and stir to combine with the onion and garlic.
6
Pour in the Ragu Chunky Garden Combination Pasta Sauce and chicken stock. Add the bay leaf, rosemary, thyme, black pepper, and salt to taste. Bring the mixture to a gentle simmer, partially covering the pot, and let it cook for about 10 minutes.
7
Add the drained garbanzo beans and the frozen peas and carrots to the pot. Increase the heat to bring the soup back to a boil, then lower the heat and simmer for 5 more minutes, keeping the pot partially covered.
8
Remove and discard the bay leaf from the soup.
9
Gently stir in the cooked orzo, fresh arugula, and sherry (if using). Allow the soup to cook for another minute to wilt the arugula.
10
Ladle the soup into bowls and serve immediately with Parmesan cheese, crushed red pepper flakes, and crusty sourdough bread on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Momma's Hearty Italian Orzo Soup?
It is a comforting Italian-style soup featuring orzo pasta, crisp bacon, vibrant vegetables, and a rich tomato and chicken broth base.
How many people does this recipe serve?
This recipe yields approximately 8 servings.
What type of pasta is used in this recipe?
The recipe calls for 1 cup of uncooked orzo pasta.
Should I cook the orzo in the soup?
No, the orzo should be cooked separately in salted water, drained, and tossed with olive oil before being added to the soup at the end.
How do I prevent the orzo from sticking together?
After cooking and draining the orzo, rinse it with cold water and toss it with one tablespoon of extra virgin olive oil.
What meat is included in this soup?
The recipe uses 1/4 lb of rough chopped bacon for a smoky, savory flavor.
Do I need to drain the bacon fat?
No, you should use the remaining bacon fat in the pot to sauté the onion for added flavor.
How long should I sauté the onions?
The chopped onions should be cooked covered for about 10 minutes until they become translucent.
What kind of pasta sauce is recommended?
The recipe specifies one 24-ounce jar of Ragú Chunky Garden Combination Pasta Sauce.
How much chicken stock is required?
You will need 1 quart of chicken stock.
What type of beans are used?
The recipe uses two 15-ounce cans of garbanzo beans, which should be drained and rinsed.
Which frozen vegetables are included?
A 16-ounce bag of frozen peas and carrots is added to the soup.
What herbs and spices are used for seasoning?
The soup is seasoned with a bay leaf, dried rosemary, dried thyme, and ground black pepper.
When should I remove the bay leaf?
The bay leaf should be removed and discarded after the soup has finished its main simmering stages and before adding the final ingredients.
What green vegetable is stirred in at the end?
A 5-ounce bag of fresh arugula is stirred in at the end to wilt.
Is alcohol used in this soup?
An optional 1/2 cup of sherry wine can be added for extra depth of flavor.
How long does the soup simmer after adding the sauce and stock?
The mixture should simmer for about 10 minutes once the sauce, stock, and herbs are added.
How long do the beans and frozen vegetables need to cook?
After adding the garbanzo beans and frozen peas and carrots, the soup should simmer for an additional 5 minutes.
What are the recommended toppings for serving?
Ladle the soup into bowls and serve with Parmesan cheese and crushed red pepper flakes.
What kind of bread pairs well with this soup?
Crusty sourdough bread is recommended for dipping into the hearty broth.
Is this recipe suitable for a weeknight dinner?
Yes, it is tagged as a weeknight dinner and is designed to be a simple yet flavorful meal.
Can I make this soup vegetarian?
While the original recipe uses bacon and chicken stock, you could substitute the bacon with a vegetarian alternative and use vegetable stock.
How much garlic is used?
The recipe calls for 1 tablespoon of chopped garlic.
How much rosemary and thyme are needed?
Use 1/2 teaspoon each of dried rosemary and dried thyme.
What is the preparation for the onions?
One small onion should be chopped before being sautéed in the bacon fat.
Does the recipe include salt?
Salt is used in the pasta water and added to the soup to taste during the simmering stage.
How long does it take to wilt the arugula?
The arugula only needs about one minute of cooking in the hot soup to wilt.
What is the order of adding ingredients to the pot?
Cook bacon, sauté onions/garlic, return bacon, add sauce/stock/herbs, simmer, add beans/veggies, simmer, and finally add orzo/arugula/sherry.
Is the garlic sautéed with the onions?
The garlic is added after the onions have cooked for 10 minutes and is sautéed for just one additional minute to prevent burning.
What are the main flavor profiles of this dish?
The soup offers a hearty, savory, and robust flavor profile from the combination of bacon, tomato sauce, chicken stock, and earthy herbs.