Ronzoni Tomato Orzo Soup

Ronzoni Tomato Orzo Soup

Better than canned, this homemade tomato soup is almost as easy!

Prep Time: 20 min.
Start to Finish: 20 min.


6 cups water
1-3/4 cups (14-1/2 oz. can) whole tomatoes, undrained and chopped or stewed tomatoes, undrained
2/3 cup (6-oz. can) tomato paste
2 reduced sodium or regular beef bouillon cubes
1 tablespoon sugar
1 tablespoon instant minced onion
1 teaspoon dried basil leaves
2/3 cup (4 oz.) RONZONI Orzo, uncooked
Grated Parmesan cheese (optional)

In 4-quart saucepan, stir together water, tomatoes with juice, tomato paste, bouillon cubes, sugar, onion and basil; heat to boiling. Add uncooked pasta; reduce heat to medium-high. Cook, stirring frequently to prevent sticking, 10 minutes or until pasta is tender. Serve with grated Parmesan cheese, if desired. 8 servings (1 cup each).

Nutritional Information:
Each serving provides: 100 Calories, 3 g Protein, 20 g Carbohydrates, 0.5 g Total Fat (0 g Saturated Fat),0 mg Cholesterol, 450 mg Sodium.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)