Orzo in Tomato Broth with a Fontina Cheese Crust

I dedicate our first post of the New Year to big steps forward in 2012 (pun intended!) – more specifically, first steps forward for our Baby Boy.

Warning. Incoming Proud Daddy Moment. :)

New Years Day 2012 Baby Boy took his first steps, unassisted. And just to prove to us it wasn’t a fluke, he did it more than once; wobbling a few steps to to me, then I’d turn him around and he’d stumble two or three steps to Mommy, then she’d turn him around and he’d try for Grandma.

He’s still working out how to go more than 4 or 5 steps without toppling over, but he’s definitely confident and strong enough to stand without holding on, and able to take a few steps forward. So cool. 2012 is going to be a great year. Can’t wait (and neither can he, I am sure).

On a semi-related note:

With all of the holiday eating, including those pigs in a blanket the night before, we were looking for some lighter and smaller fare New Year’s Day. Soup sounded like a great idea for a lazy Sunday at home, so I pulled out my old William Sonoma cookbook and remembered we had loved this Orzo in Tomato Broth soup when I made it a few years ago. So while Baby Boy cat napped after his exciting afternoon stroll(!) I quickly assembled this meal.

Key features of this soup:

  • Fast – It’s super fast to throw together. 20 – 30 minutes from start to eating.
  • Fresh – The tomato, and especially the parsley, just add such wonderful flavor.
  • Satisfying – The broth is slightly salty and the cheese is gooey. This is a satisfying soup.

You can serve this as an appetizer or make a meal out of it like we did.


Orzo in Tomato Broth with a Fontina Cheese Crust

Serving Size: 2-3


  • 6 oz (1/2 box) orzo
  • 1/2 small onion
  • 1/2 tablespoon minced garlic
  • 2 cups Chicken Stock
  • 2 roma tomatoes, seeded and diced
  • 1 1/2 tablespoons minced fresh parsley
  • salt and pepper
  • 1 1/2 cup grated Fontina chese


  1. Preheat oven to 325
  2. Cook pasta according to package directions until just al-dente. Drain. Set aside.
  3. In a medium pot over medium heat, spray with cooking spray and saute onion, stirring frequently, until soft, about 5 minutes. Add the garlic and saute for 2 minutes. Add the Chicken Stock and tomatoes, reduce the heat to medium-low and simmer for 8 minutes. Add the parsley, and salt and pepper to taste.
  4. To serve, fill oven proof bowls with pasta, ladle in liquid, and top with Fontina cheese. Place on a baking sheet and bake until the cheese is melted and the soup is steaming hot, about 10 minutes. Serve hot and enjoy!

Recipe adapted from William Sonoma Cookbook

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