Tomato Feta Soup
Ingredients
- 1 quart vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup orzo pasta
- 1 28-ounce can of whole plum tomatoes, drained and cut into chunks
- 12 ounces feta cheese, small cubed
- 1 tablespoon red wine vinegar
Instructions
- Heat a 5-quart dutch oven over medium-high heat. Add in the vegetable broth, olive oil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
- Add in the orzo pasta and tomatoes. Reduce heat to medium and cook for 20-25 minutes, until the pasta is tender, stirring occasionally.
- Remove the pot from the heat and add in the cubed feta cheese and red wine vinegar. Stir to combine. Adjust seasonings if necessary.
- Serve warm.
