Kritharaki Soup (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.

Servings:
4
Cook Time:
30 minutes
Rating:

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Kritharaki Soup (Tomato Pasta Soup) Recipe

Ingredients

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 (optional)

Directions

  1. In a large soup pot, bring water and broth to boil. 
  2. Add tomatoes, tomato sauce, olive oil, orzo, and 1 teaspoon salt. Stir to combine. 
  3. 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. 
  4. Add salt and pepper to taste.

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