Shrimp Marinara Soup with Crumbled Feta

Photo: Stephen Devries; Styling: Lindsey Lower  

Orzo and shrimp star in quick and easy weeknight Shrimp Marinara Soup with Crumbled Feta.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 6.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 20g
  • Carbohydrate: 31g
  • Fiber: 2g
  • Cholesterol: 113mg
  • Iron: 3mg
  • Sodium: 372mg
  • Calcium: 123mg

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 3 large garlic cloves, minced
  • 1/4 cup dry white wine
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1/2 cup water
  • 1/2 cup uncooked orzo
  • 2 cups lower-sodium marinara sauce
  • 12 ounces large shrimp, peeled and deveined
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Preparation

  1. 1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper, and garlic; sauté 30 seconds. Add wine; cook 1 minute. Add stock and 1/2 cup water to pan; bring to a boil. Stir in orzo; cook 6 minutes or until al dente. Stir in marinara and shrimp; cook 4 minutes or until shrimp are done. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 1/2 teaspoons parsley and 1 tablespoon crumbled feta.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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