2 (15 oz. ea.) cans Italian-style stewed tomatoes
1 (15 oz.) can low-sodium chicken broth (Swanson)
3/4 cups orzo pasta, uncooked

Pour the stewed tomatoes in a blender and blend about 30 seconds until you have a smooth puree.

In a medium saucepan, pour tomato puree and chicken broth. Heat to boiling over medium-high heat, stirring occasionally (don't worry if foam gathers on top; it will settle down when you turn off the heat later).

Add the orzo. Cook uncovered over medium heat for 7 to 9 minutes, stirring often to keep orzo from sticking to the pan, until orzo is tender. Turn off the heat.

Serve soup hot with Parmesan cheese sprinkled on top or a dollop of cream cheese, if desired.

Submitted by: Mrs. A.