Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 chopped onion
- 2 peeled and chopped carrots
- 2 minced garlic cloves
- 1/4 teaspoon crushed red pepper
- 28 oz can crushed San Marzano tomatoes
- 4 cups chicken stock
- 1/4 cup heavy cream
- 1 cup cooked gluten-free orzo (approximately 1/2 cup uncooked)
- 1/4 cup torn fresh basil leaves (or 1 tablespoon dried if necessary)
- Salt and black pepper, to taste
Instructions
- In a large pot, heat extra virgin olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in chopped carrots and minced garlic; cook for an additional 3–4 minutes.
- Add crushed red pepper, crushed San Marzano tomatoes, and chicken stock; stir well to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Stir in heavy cream and cooked gluten-free orzo; season with salt and black pepper to taste.
- Fold in fresh basil leaves just before serving. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg