Fish and Shellfish/ Soups and Stews

10-Minute Shrimp and Orzo Soup

This warm, comforting soup can be yours in just 10-minutes using freezer and pantry-staple ingredients! 

Have you ever tried one of those meal delivery services, like Blue Apron or Purple Carrot? Bry and I rarely use them as they can be expensive and I, nerdily, love planning out our meals each week. However, ever once and awhile Bry’s mom gets a free week of meals that she sends to us, and it’s actually become a great way to get introduced to seasonings, vegetables, and food combinations that we haven’t tried before. For example, my New England Shrimp Po Boys are adapted from a Blue Apron recipe that we loved. We were also introduced to fennel, one of Bry’s new favorite vegetables, thanks to one of those meal services.

So where is this all going? Well a week or two back we got a care package from Bry’s mom, complete with a bunch of our favorite peanut butter from back East (shout out to Teddy’s Peanut Butter!), homemade cookies, a candle, and a bunch of recipe cards from Blue Apron and Tera’s Kitchen. Immediately I started sifting through them, keeping the one’s that look yummy or would be good to do a healthier makeover of and got rid of any that we aren’t likely to make at home or already have a recipe for that we love. This recipe is one that’s adapted from Tera’s Kitchen using ingredients that I frequently keep in my fridge and pantry.

While I’ve always liked eating soup, I’d never say that soup is my favorite food to eat. However, soup is my favorite kind of food to make as it’s the perfect vehicle for leftovers, pantry staples, and frozen foods. Simply throw everything in a pot, add some seasonings, and bam! You have yourself a delicious, nourishing meal. Okay, maybe not that simple. In fact, I have two key tips that I recommend doing for most broth-based soups:

  1. Always start by putting a little olive oil in the bottom of the soup pot and add whatever aromatics, veggies and seasonings that you plan on using. If putting raw meat into the soup, I recommend browning it before putting the veggies in. The reason for doing this is to develop richer flavors before the broth goes in.
  2. And that brings us to our next point. Unless you’re using homemade vegetable/chicken stock, I prefer to use Better than Bouillon Vegetable and/or Chicken rather than store-bought broth. The reason for this is you can better control the flavor of your soup. I always start by adding in all the water that I need (for example 6 cups), but instead of following the directions on the jar of bullion for 1 tsp per cup of water, I’ll do about 2/3 of the recommended amount, taste, and add more if needed.

I think I’ve said it before, but I’ll say it again, my soup recipes are some of my absolute favorite recipes on the blog, and almost all of them get made a few times each winter. This soup will definitely be made again before winter is through, I can promise you that!

I love this soup as-is, but Bry had a great idea of adding freshly grated parmesan cheese on top. As cheese makes almost anything better, I obliged and agreed that the cheese adds just an extra level of richness. But if you don’t have fresh parm available, no worries! This soup still packs in plenty of flavor 🙂

So here’s a toast to soup weather!

10-Minute Shrimp and Orzo Soup

Print Recipe
Serves: 4 Cooking Time: 10 min

Ingredients

  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • Pinch red pepper flakes
  • 6 cups water plus 2 tablespoons vegetable bullion (you can also just use 6 cups vegetable broth)
  • Juice of 1 lemon
  • 8-oz orzo, uncooked
  • 6-oz frozen spinach
  • 16-oz frozen shrimp, peeled, deveined, de-tailed and slightly thawed
  • Black pepper, to taste
  • Optional shredded parmesan cheese to top

Instructions

1

Place olive oil in large soup pot over medium-high heat. Once hot, add garlic and cherry tomatoes.

2

Once garlic is fragrant, add pinch of red pepper flakes, lemon juice, water, and vegetable bouillon. Bring to a boil.

3

Once boiling, add orzo. Cook for 9 minutes, or until orzo is al dente. After 7 minutes of boiling the orzo, add in shrimp and spinach.

4

Once orzo is cooked and the shrimp are hot, add a pinch of black pepper and another pinch of red pepper flakes. Taste and adjust seasonings to taste.

5

Divide equally between four bowls, option to add freshly grated parmesan cheese on top. Enjoy!

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