Okay, the Polar Vortex has finally graced us with its presence! It is supposed to be a bone-chilling 71 degrees here today. Ugh. I really want to wear proper layers (not my current ensemble of a thin sweater with a sleeveless white blouse underneath). Or boots. Or long sleeves on a morning run. Sigh.
Regardless, I’ve lately felt like cooking for a Fall that doesn’t really wholly exist. Enter this soup.
It sounds like an odd concept – using jarred marinara sauce as a base, but I had faith in the folks at Cooking Light! (I think I used Newman’s Own, but can’t remember. Sorry! Any good-quality sauce will do.) The soup turned out to be a really fast and delicious soup that is so easy! I used sliced green onion rather than parsley for my finishing touch with the feta cheese and it was a really good substitution. Serve with thick bread to soak up the liquid and enjoy!
Shrimp Marinara Soup with Crumbled Feta
Yield: Four Servings
2 tsp. olive oil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
3 large garlic cloves, minced
1/4 cup dry white wine
2 cups unsalted chicken stock
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
12 oz. large shrimp, peeled and deveined
2 Tbsp. chopped fresh flat-leaf parsley (divided) or thinly sliced green onion
1 ounce feta cheese, crumbled (about 1/4 cup), divided
1. Heat a large saucepan over medium heat. When heated, add oil and swirl to coat.
2. Add oregano, red pepper, and garlic; sauté 30 seconds.
3. Add wine and cook for 1 minute.
4. Add chicken stock and water to pan; bring to a boil.
5. Stir in orzo and cook 6 minutes or until al dente.
6. Stir in marinara and shrimp. Cook about 4 minutes or until shrimp are pink and cooked through.
7. Place 1 1/2 cups soup in each of four serving bowls; top each serving with 1 1/2 tsp. parsley or green onion and 1 Tbsp. crumbled feta.
Source: Cooking Light, May 2014, p. 74