Swich | Recipes - Tomato Pasta Soup
Swich is evolving! We're launching a new course-based experience soon. Learn what's changing →

Share

Tomato Pasta Soup

My Ikarian guide Eleni’s 103-year-old grandmother taught me this easy soup recipe, which she called kritharaki. She whipped it up quickly, and it satisfied me as much as a meal that takes 20 times longer to prepare. Made with tiny, torpedo-shaped orzo, a Greek variation on risotto, this is peasant food at its best—healthy, hearty, and simple.

Makes 4 servings | Active Time: 20 minutes | Total Time: 30 minutes
Makes 4 servings | Active Time: 20 minutes | Total Time: 30 minutes
Step 1: Making the Dish
  • 4 cups water
  • 2 cups vegetable broth
  • 1 fresh vine-ripened tomato, chopped (or one 15-ounce can fire-roasted chopped tomatoes)
  • 1 cup roasted tomato sauce, either fresh or store-bought
  • 2 tablespoons extra-virgin olive oil
  • 1 pound orzo or similar short-cut pasta
  • 1 teaspoon salt
  • salt and pepper, to taste (optional)

In a large soup pot, bring water and broth to boil.
Add tomatoes, tomato sauce, olive oil, orzo, and 1 teaspoon salt. Stir to combine.

Reduce heat to low and bring pot to a simmer. Cook until you see very small bubbles and broth is thickened, about 20 minutes. Stir occasionally so orzo doesn’t stick to bottom of pan.

Add salt and pepper to taste.

Swicher Submissions