Lemon Orzo Soup with Basil Pesto & Parmesan

Lemon Orzo Soup

with Basil Pesto & Parmesan

20 MIN
$14.99 2 Servings
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From the Test Kitchen

This bright, hearty soup features tender orzo and spinach stirred into a savory mix of chicken broth, mirepoix, lemon juice, and the reserved pasta cooking water. Toppings of basil pesto and parmesan cheese lend even more exciting flavor to this bowl of comfort.
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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Lemon Orzo Soup with Basil Pesto & Parmesan
Title
  • 4 oz Orzo Pasta
  • ¼ cup Grated Parmesan Cheese
  • 3 oz Baby Spinach
  • ⅓ cup Mirepoix
  • ⅓ cup Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 cup Chicken Bone Broth
  • 1 Lemon
step-by-step
instructions
1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

2 Make the soup & serve your dish

Wash and dry the fresh produce. Halve the lemon; squeeze the juice into a bowl, straining out the seeds. In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), lemon juice, and reserved pasta cooking water. Simmer 2 to 3 minutes, or until heated through. Add the spinach and cooked pasta; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is wilted. Serve the soup topped with the cheese and as much of the pesto as you’d like. Enjoy!

Tips from Home Chefs

1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

2 Make the soup & serve your dish

Wash and dry the fresh produce. Halve the lemon; squeeze the juice into a bowl, straining out the seeds. In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), lemon juice, and reserved pasta cooking water. Simmer 2 to 3 minutes, or until heated through. Add the spinach and cooked pasta; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is wilted. Serve the soup topped with the cheese and as much of the pesto as you’d like. Enjoy!

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