This is NOT your average orzo soup! This recipe is loaded with flavor thanks to garlicky basil pesto, lemon juice, and a sprinkle of Parmesan! Ready in just 15 minutes, this lemon orzo soup recipe is a must-try! Orzo pasta soup for the win!Orzo soup is one of those quick comfort foods I always make for my family (and sometimes I'll throw in whatever protein like shrimp or chicken). But todayâs vegetarian orzo soup recipe is kicked up a few notches with the addition of two simple ingredients you probably already have on hand: basil pesto and lemon juice! Iâm a big fan of pesto and use it all the time, in chicken, pasta, or even fish dishes. But for some reason, I never thought to try it to flavor my soup, and I'm so glad I did! The combination of bold, garlicky basil pesto with the bright lemon juice and a just a little bit of whole milk created a creamy orzo soup that is balanced with brightness and loads of flavor! And I stirred in some cherry tomatoes and baby spinach for added nutrition. Ingredients and notes: What youâll need for the best orzo soupLight and creamy orzo soup needs just a few simple ingredients. Hereâs what youâll need to make it:
How to make this orzo soup recipeThis easy pesto orzo soup is ready in 15 minutes or less, perfect for busy weeknights! Hereâs how to make it:
Make it a chicken orzo soup or try more veggies!This soup is rich and satisfying enough without any meat, but you can certainly add some chicken for extra protein to make this a chicken lemon orzo soup! Start with cooked, deboned chicken (leftover rotisserie is a good option) and simply shred the chicken or slice it up into bite sized pieces and add it to the pot right after you add the broth. This will give the chicken some time to heat up and absorb some flavor. You can also make this soup more vegetable-heavy by adding chopped carrots and green beans. Toss them into the pot right after you add the broth. If you like, you can swap out the spinach for kale. Can I make this pasta soup ahead?Because orzo absorbs a lot of liquid and can become mushy when stored, this orzo soup is best cooked and eaten immediately. But, if you're using homemade pesto in this soup, that can totally be made ahead and you can save it in the fridge in a tight-lid jar (see my full tutorial on how to make basil pesto). Serve it withThis orzo soup recipe is satisfying all on its own. But serving it alongside some crusty bread or warm garlic bread wouldnât hurt! I like to start off with a big salad for some crunch, like my cucumber salad, Panzanella salad, or Shirazi salad. Serve it withFor a comforting Italian-inspired dinner, I love starting with some crispy homemade garlic bread and a big salad. Try this Mediterranean bean salad or Panzanella! Leftovers and storageLike I mentioned earlier, this creamy orzo soup is best finished the day you make it. The pasta will continue to absorb liquid as it sits in the creamy broth, it will thicken and become more of a stew. But if you do end up with leftovers, you can certainly add more liquid and warm up the soup gently (the pasta will be on the well done side and can get mushy if you heat it too much). Orzo soup FAQs
What can I use instead of orzo?
If you can't find orzo, another small pasta (like acini de pepe or ditalini) will work. Another easy substitute would be pearl couscous.
How can I make this gluten-free?
Simply use your favorite gluten-free pasta instead of orzo, or ditch the pasta altogether and use cooked white rice. More orzo recipesBrowse more Mediterranean recipes 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.
Course Soup
Cuisine Italian
Diet Vegetarian
Prep Time 2 minutes
Cook Time 13 minutes
Servings 6 people (up to)
Calories 322.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 322.2kcal | Carbohydrates: 44.1g | Protein: 13.4g | Fat: 10.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.9g | Cholesterol: 4.1mg | Sodium: 285.4mg | Potassium: 454.9mg | Fiber: 2.3g | Sugar: 3.9g | Vitamin A: 1508.7IU | Vitamin C: 8.5mg | Calcium: 90.9mg | Iron: 1.7mg
The post Pesto Lemon Orzo Soup Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pesto-lemon-orzo-soup/
0 Comments
Leave a Reply. |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
Categories |