Name: The 20-Minute Dinner I Make When I’m Too Tired to Cook
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cups fresh or frozen mirepoix (about 1 pound); 1/4 teaspoon salt, plus more to taste; 1 tablespoon jarred minced garlic, or 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Freshly ground black pepper, to taste; 1 quart (32 ounces) vegetable broth; 1 (15-ounce) can chickpeas, drained and rinsed; 1 (15-ounce) can tomato sauce; 1/2 cup orzo pasta; Minced fresh parsley, for serving, optional

The 20-Minute Dinner I Make When I’m Too Tired to Cook

Store-bought mirepoix and jarred minced garlic make this pantry-friendly tomato orzo soup recipe ready in just 20 minutes.

25 min total 5 min prep 20 min cook 5 227 cal

Instructions

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1 In a medium pot, heat the oil over medium heat. Add the mirepoix and salt. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the garlic, oregano, smoked paprika, and black pepper, and sauté for 30 seconds more.
2 Add the broth, chickpeas, and tomato sauce. Cover the pot tightly with a lid and bring to a boil. Remove the lid, add the orzo, and stir. Reduce the heat to low, cover the pot again, and simmer until the orzo is cooked through, 6 to 10 minutes. Stir the soup often as it’s simmering to prevent the orzo from sticking to the bottom of the pot.
3 Taste the soup and add salt if needed. Serve garnished with parsley, if desired. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a saucepan over medium heat. Love the recipe? Leave us stars and a comment below!