Lemon Orzo & Vegetable Soup with Basil Pesto & Parmesan

Lemon Orzo & Vegetable Soup

with Basil Pesto & Parmesan

20 MIN
$11.99 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, carrots, onion, 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
    450 Cals (est.)
fresh
ingredients
Lemon Orzo & Vegetable Soup with Basil Pesto & Parmesan
Title
  • 4 oz Orzo Pasta
  • ¾ lb Carrots
  • 3 oz Baby Spinach
  • 1 cup Chicken Bone Broth
  • 1 Yellow Onion
  • 1 Lemon
  • ¼ cup Grated Parmesan Cheese
  • 3 Tbsps Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

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Lemon Orzo & Vegetable Soup

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. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly. Transfer the cooked pasta to a bowl; add a drizzle of olive oil and stir to coat. Rinse and wipe out the pot.

2 Make the soup & serve your dish

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Halve the lemon crosswise; 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 sliced carrots and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined. 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 and the vegetables are softened. 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. Turn off the heat. Serve the soup topped with the pesto and parmesan. Enjoy!

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