Tomato Orzo Soup with Kale recipe

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Ingredients

8 cups beef stock
1 ½ cups orzo pasta
2 (14.5 ounce) cans fire-roasted diced tomatoes with juice
2 (10.75 ounce) cans tomato soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
5 teaspoons chicken bouillon powder
1 pinch crushed red pepper flakes, or to taste
1 bunch kale, chopped

Nutrition Info

327.6 calories
carbohydrate: 58.9 g
cholesterol: 0.3 mg
fat: 2.6 g
fiber: 8.9 g
protein: 16.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 863.8 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring beef stock to a boil in a stockpot, add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo, return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.

Recipe Yield

8 servings

Recipe Note

Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread.

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