Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 chopped onion
- 2 chopped carrots
- 2 minced garlic cloves
- 1/4 teaspoon crushed red pepper
- 28 oz can crushed San Marzano tomatoes
- 4 cups chicken stock (or vegetable stock for a vegetarian option)
- 1/4 cup heavy cream
- 1 cup cooked gluten-free orzo (approximately 1/2 cup uncooked)
- 1/4 cup torn fresh basil leaves
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the onion until translucent (about 5 minutes), then add carrots and cook for another 3–4 minutes.
- Stir in garlic and crushed red pepper; cook for about 1 minute until fragrant.
- Add crushed tomatoes and chicken stock, mixing well.
- Bring to a gentle simmer and cook uncovered for about 20 minutes.
- Incorporate heavy cream and cooked orzo, seasoning with salt and pepper. Cook for an additional 5 minutes.
- Finish by stirring in fresh basil just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added protein, consider including cooked chicken or white beans. Customize with additional veggies like spinach or zucchini based on your preference.
