Pesto Lemon Orzo Soup
User Reviews
5
Pesto Lemon Orzo Soup
Description
This soup begins by toasting dry orzo pasta in olive oil to develop a mild nuttiness before adding broth to cook the pasta al dente. Cherry tomatoes and packed baby spinach are added near the end to contribute freshness and texture. After removing from heat, lemon juice and milk are stirred in to provide brightness and subtle creaminess without heaviness. Stirring in pesto adds herbaceous depth and complexity to the soup.
The soup balances acidic and rich components with tender pasta and vegetables throughout. It is best served hot and can be finished with grated parmesan cheese and optional crushed red pepper flakes for mild heat. The combination of flavors creates a layered profile that is both fresh and comforting.
Consider serving with a fresh salad or bread to complete the meal. While leftovers can be reheated, note that orzo absorbs liquid over time, so the soup thickens when stored. Adding more broth when reheating helps restore desired consistency.
Ingredients
- extra virgin olive oil
- 2 cups orzo dry
- 6 cups broth
- 1 cup cherry tomatoes halved
- 2 cups baby spinach packed
- lemon juice of 1 to 2
- ½ cup milk whole
- ½ cup pesto homemade or quality store-bought pesto
- Parmesan Cheese to finish, grated
- crushed red pepper flakes optional
Instructions
- In a large Dutch oven or heavy pot, heat 2 tablespoons extra virgin olive oil until shimmering. Add the dry orzo and toss around until toasted to a nice golden brown (1 to 3 minutes)
- Pour in the broth and bring to a boil over high heat. Season with kosher salt and black pepper. Turn the heat down and let the orzo soup simmer for 8 minutes or until the orzo is cooked to al dente.
- Stir in the tomatoes and baby spinach.
- Remove the pot from the heat and stir in the lemon juice, milk, and pesto.
- To finish, add about ¼ cup grated parmesan (or to your liking), and a sprinkle of red pepper flakes, if you want some heat. Taste and adjust seasoning. Serve hot.
Notes
- Substitute orzo with other small pasta or pearl couscous; for gluten-free, use tiny gluten-free pasta or cooked rice stirred into broth.
- Serve alongside fresh salads or garlic bread to complement the soup's flavors.
- Leftovers thicken as pasta absorbs liquid; add more broth when reheating to adjust consistency.
- Best enjoyed the day it is made to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 3222 kcal
% Daily Value*
| Calories | 322.2kcal | 16% |
| Carbohydrates | 44.1g | 15% |
| Protein | 13.4g | 27% |
| Fat | 10.5g | 16% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 4.1mg | 1% |
| Sodium | 285.4mg | 12% |
| Potassium | 454.9mg | 10% |
| Fiber | 2.3g | 9% |
| Sugar | 3.9g | 8% |
| Vitamin A | 1508.7IU | 30% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 90.9mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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