Hello delicious semi-homemade meal.
I’m just going to put it out there. I did not make the soup portion of this recipe. It’s totally store-bought and I wouldn’t have it any other way.
I have a toddler and a husband that is gone 12 hours a day.
I need store-bought soup sometimes.
Ya feel me? Ok good. I only say this because I recently had someone make a rude comment about using canned chicken and store-bought hot sauce for a recipe. I was all like DELETE. I am huge believer that if you don’t have anything nice to say, don’t say it at all.
AND I used fresh organic chicken in the recipe and shredded it, but I did say you could make it real easy and use canned chicken instead. Hello delicious Buffalo Chicken Dip.
I create easy, family friendly meals that can be made at home. I don’t cook or bake restaurant food because I don’t want to. I like to cook, bake, eat and feed people. So this EASY Tomato Orzo Soup with Shrimp and Spinach is right up my alley and hopefully yours, too!
Let’s just chat about how delicious and simple this meal is. I used Pacific Organic Roasted Red Pepper Tomato Soup as the base. Cosco sells it and it’s truly amazing. Raya loves it with pasta. I jazzed it up with a bit with a sauteed onion and zucchini, shrimp and some spinach.
YOU GUYS it was so good! Almost like a gumbo but not spicy. It was ready in 20 minutes and we ate.it.up.
Instead of shrimp you could add Italian sausage or chicken. You could add different vegetables like broccoli or asparagus. It’s totally versatile and the perfect week night meal. Easy week night meals are a must for me, I don’t always have the time or energy to cook for hours or totally homemade, so this meal is just perfect for us!
Delicious, nutritious and easy. AND semi-homemade because hello, life.
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- 2 cups orzo (whole wheat or regular both work. measure before boiling)
- 1, 32 ounce container tomato soup/roasted red pepper soup (I used Pacific Brand.)
- 1 onion, diced
- 1 zucchini, diced
- 1 handful fresh spinach
- 12 shrimp
- 2 teaspoons dried basil
- Olive oil
- Prepare orzo according to package directions, except take 2 minutes off of cooking time; drain and set aside.
- Drizzle 2 tablespoons of olive oil in a large pot and place over medium heat. Add onion and zucchini and saute for about 5 minutes.
- Add shrimp a cook for an additional minute.
- Lastly, add the container of soup, spinach and dried basil. Bring to a soft simmer. Simmer for a few minutes to let the shrimp cook through and the spinach to wilt. Add cooked orzo, stir and serve!
This recipe sounds delicious. Can the soup be substituted with fresh tomatoes?
Hi Vivianne! You would have to add some sort of broth like chicken or vegetable broth along with the fresh tomatoes, but yes, I can see that working!
While cooking, I found that I had a couple of questions:
Is that 2 cups of orzo cooked or uncooked? I ended up cooking 2 cups, but I only ended up using about half, that seeming to be a better proportion.
Also, when should the orzo be added back into the soup? I added mine with the spinach. Seemed right.
Thanks!
Hi Amara – it’s two cups uncooked orzo. If you like it better with 1 cup, go for it! That’s fine to add it with the spinach. You just don’t want it to cook much longer otherwise it will get mushy that is why I like to under-cook it a little just in case it cooks a little bit while the spinach wilts. Enjoy!
Trying this tonight. Thanks for the recipe! I love the shortcut. It looks so colorful and filling.
Thanks for the recipe, I appreciate and look forward to the short cuts to recipes;spicing up a box or can of something with something fresh is a way I can give a good meal to my family. Keep’em coming!!!
You’re welcome Tina! Thanks for the kind comment – I have another easy one coming soon!!