Tomato Broth Noodle Soup with Vegetables and Herbs

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A light, vibrant soup featuring tender vegetables, small pasta, and fresh herbs in a rich tomato-infused broth. This Puerto Rican-inspired soup recipe, ready in about 40 minutes, pairs chicken broth, small pasta (orzo), carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups chicken broth
• 1 cup small pasta (orzo)
• 1 cup, chopped carrots
• 1 cup, chopped celery
• 1/2 cup, chopped onion
• 3, minced garlic cloves
• 1/2 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• to taste salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, bring 4 cups chicken broth to a simmer over medium heat. Add 1 cup small pasta (orzo) and cook for 8-10 minutes until tender.
2. Step 2: Add 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped onion, and 3 minced garlic cloves. Simmer for 10 minutes until vegetables are tender.
3. Step 3: Stir in 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1/2 tsp dried oregano, 1/4 tsp black pepper, and salt to taste. Cook for 2 more minutes until flavors meld.
4. Step 4: Remove from heat and let sit 5 minutes before serving. Adjust salt and pepper to preference.