Pesto Lemon Orzo Soup
Comforting 15-minute lemon orzo soup recipe with pesto! You can also make this orzo soup your own by adding other vegetables or throwing in shredded cooked chicken for a mean chicken orzo soup. If you don't have orzo, another tiny pasta or pearl couscous will work. Homemade basil pesto is best here, but if you don't have the time to prepare it in advance, use a quality store-bought one you like.
- Prep time
- 2 min
- Cook time
- 13 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 2 cups dry orzo
- 6 cups broth
- 1 cup cherry tomatoes, (halved)
- 2 cups packed baby spinach
- Juice of 1 to 2 lemons
- ½ cup whole milk
- ½ cup pesto, (homemade or quality store-bought pesto)
- Grated Parmesan cheese, (to finish)
- Crushed red pepper flakes, (optional)
Instructions
- 1
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)
- 2
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.
- 3
Stir in the tomatoes and baby spinach.
- 4
Remove the pot from the heat and stir in the lemon juice, milk, and pesto.
- 5
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.