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Creamy Tuscan Sun Dried Tomato Orzo Soup

  • Author: Kristin Dovbniak
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1 tbsp olive or avocado oil
  • 1/2 cup (about 2 oz) chopped pancetta
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can white beans, drained and rinsed
  • 6 oz sun dried tomatoes 
  • 56 cups chicken or vegetable broth
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1 cup dry orzo
  • zest and juice of 1 lemon
  • 2 cups finely chopped kale or baby spinach
  • 1/4 cup heavy cream 


  • Heat oil to medium-high in a soup pot or dutch oven.
  • Add pancetta and cook until crispy. Add onion, season and cook until translucent. Stir in garlic and cook 10-15 seconds.
  • Stir in white beans, Italian seasoning, salt, tomatoes and 5 cups broth. Bring to a boil.
  • Add in orzo and cook 7-8 minutes, stirring occasionally until orzo is cooked.
  • Stir in lemon juice, zest and kale. Stir in additional broth if needed.
  • Reduce heat to low and stir in heavy cream. Season to taste and serve.