Spring Soup — Spring Garden Soup with Pesto Swirl — Bright, Brothy, Weeknight-Ready

Quick Facts

Time: 45 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian-friendly (use veg stock), dairy-optional

Introduction

Spring Soup makes that eternal dinner decision simple: you want something comforting, but not heavy; seasonal, but not complicated. This recipe brings you a golden, herb-forward broth filled with soft orzo, sweet peas, and delicate zucchini, then finishes with a generous pesto swirl that perfumes the entire bowl. The flavor profile is clean and bright with a gentle savory backbone from aromatics, while the texture is just right—tiny pasta and tender vegetables suspended in a light broth. It’s an ideal fit for families, meal prep fans, and anyone watching time and budget. With clear steps and a single pot, you’ll go from chopping to ladling in under an hour, with leftovers that reheat like a dream.

Craving similar bowls? Our Spring Soup Recipes collect the season’s best veg in simple, weeknight formats.

Why You’ll Love It

• Weeknight-easy: straightforward timing; one pot.
• Flexible: use what’s in your crisper—this is fridge-friendly cooking.
• Balanced flavor: pesto and lemon options keep things bright.
• Great leftovers: holds texture with a quick splash of broth when reheated.

A bright, herb-forward one-pot soup packed with orzo, spring vegetables, and finished with a fragrant swirl of pesto. Perfect for busy weeknights and meal prep — it’s comforting yet light, and flexible enough for any season.

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Course: Soup

Cuisine: Seasonal, Vegetarian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 Tbsp olive oil
• 2 small onions, chopped
• 2 carrots, diced ¼-inch
• 2 stalks celery, diced ¼-inch
• 2 Tbsp tomato paste
• 8 cups low-sodium vegetable broth
• 1 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 2 bay leaves
• 2/3 cup orzo
• 1 small zucchini, diced ¼-inch
• 1 cup frozen peas
• 1/2 cup basil pesto
• Optional: finely grated hard cheese or extra pesto for serving

Equipment

• Dutch oven (5–7 qt) Ideal for even heat and quick sautéing.
• ladle
• Wide stirring spoon
• measuring cups and spoons
• cutting board and knife

Method

 

1. Warm olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes until translucent and softened.
2. Stir in tomato paste and cook about 2 minutes until slightly darker in color.
3. Add broth, salt, pepper, and bay leaves. Bring to a simmer with small bubbles forming around the edges.
4. Add orzo and simmer for 8 minutes, stirring occasionally to prevent sticking.
5. Add zucchini and peas. Simmer for another 2–3 minutes until vegetables are tender and bright. Remove bay leaves.
6. Ladle soup into bowls. Swirl in pesto and optional cheese. Taste and adjust with lemon juice if desired.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 760mgPotassium: 380mgFiber: 4gSugar: 6gVitamin A: 4100IUVitamin C: 14mgCalcium: 110mgIron: 2mg

Notes

Make it creamy by stirring in yogurt or evaporated milk off heat. Use GF pasta or rice for a gluten-free version. For dairy-free, use vegan pesto and skip the cheese. Best made with low-sodium broth — season at the end to avoid over-salting. Add lemon juice or extra pesto to brighten flavor after reheating. Freezes well without pasta.

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Ingredients

• Olive oil, 2 Tbsp
• Onion, 2 small, chopped
• Carrots, 2, diced ¼-inch
• Celery, 2 stalks, diced ¼-inch
• Tomato paste, 2 Tbsp
• Low-sodium vegetable broth, 8 cups
• Fine salt, 1 tsp, plus more to taste
• Black pepper, ¼ tsp
• Bay leaves, 2
• Orzo, ⅔ cup
• Zucchini, 1 small, diced ¼-inch
• Frozen peas, 1 cup
• Basil pesto, ½ cup
• Optional: finely grated hard cheese or extra pesto for serving

What each ingredient does:

• Oil: lubricates the sauté; carries aromatic flavors.
• Onion/carrot/celery: the classic base—sweet, savory, and earthy.
• Tomato paste: boosts umami, adds color.
• Broth: clean, gentle foundation.
• Seasonings: build structure; bay adds a subtle floral note.
• Orzo: tiny pasta = satisfying slurp factor.
• Zucchini/peas: tender veg with pops of green.
• Pesto: the signature swirl—herby richness and aroma.
• Cheese (optional): salty finish that melts into the pesto.

Pro tip: Keep broth low-sodium and season at the end—pesto adds salt.

Substitutions & Swaps

• Aromatics: swap in leeks for onion; add a minced garlic clove after the veg soften.
• Veg: asparagus tips, baby spinach, or green beans—pick one or blend a few.
• Starch: use ditalini, small shells, or cooked cannellini beans.
• Diet swaps: dairy-free pesto works; skip cheese. For gluten-free, use GF pasta or pre-cooked rice.
• Shortcuts: pre-chopped mirepoix, frozen peas, jarred pesto.

Equipment Notes

Use a heavy Dutch oven (5–7 quarts) for even heat; its wide surface helps sauté quickly. A ladle and wide spoon make serving and stirring simple. If you’ll store leftovers, keep some extra broth on hand for reheating.

Step-by-Step

1. Sauté the base: Warm oil over medium heat. Add onion, carrot, and celery; cook until translucent and softened, 8–10 minutes. This gentle cook unlocks sweetness and lays flavor groundwork.
2. Tomato paste bloom: Stir in tomato paste and cook about 2 minutes until slightly darker; this roasts the paste and deepens the broth.
3. Broth & season: Add broth, salt, pepper, and bay leaves. Bring to a calm simmer—small bubbles along the edges indicate you’re there.
4. Orzo time: Stir in orzo; simmer 8 minutes. Stir occasionally to prevent settling. You’re aiming for just-shy-of-tender.
5. Veg finish: Add zucchini and peas; simmer 2–3 minutes until bright and tender. Remove bay leaves.
6. Serve & balance: Ladle into bowls. Swirl in pesto, add optional cheese, then taste. Need more brightness? Add a squeeze of lemon. Need more body? Rest the soup a minute and give it a gentle stir.

Doneness cues: orzo al dente; vegetables tender but not mushy; broth fragrant and lightly glossy.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the soup without orzo; cook pasta separately and combine in bowls when serving.
• Chill: Cool quickly on a sheet pan before refrigerating (food-safe and keeps pasta texture).
• Fridge: 3–4 days; thin with broth when reheating.
• Freeze: Up to 3 months (best without pasta; add fresh cooked pasta when serving).
• Reheat: Gentle stovetop heat; splash in water or broth and add fresh pesto to wake up the aromatics.

How to Lighten / Make It Creamy

• Lighten: Reduce pasta to ½ cup and add extra zucchini or a handful of spinach at the end.
• Creamy: Off heat, stir in a spoon of plain yogurt or a splash of evaporated milk; temper with a little hot broth first to prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: toasted breadcrumbs, pine nuts, or crispy shallots.
• Fresh: basil, parsley, or chives.
• Tang/Heat: lemon zest/juice; chili flakes or a mild chili oil.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with warm bread, a simple shaved fennel salad, or roasted carrots. For drinks, try sparkling water with lemon or a light, crisp white.

Scaling the Recipe

To double, use a larger pot and add pasta gradually while stirring. To halve, reduce orzo slightly so the ratio of broth to pasta stays brothy; shave a minute off simmer times.

Nutrition & Dietary Notes

Balanced carbohydrates from orzo and fiber from vegetables meet healthy fats from olive oil and pesto. With dairy-free pesto and no cheese, it’s friendly to dairy-free eaters; use GF pasta if needed.

Troubleshooting

• Too salty: add water/broth, more vegetables, or a squeeze of lemon.
• Flat flavor: season with a pinch of salt and finish with more pesto or lemon.
• Too thin: simmer uncovered briefly; or stir in a teaspoon of tomato paste.
• Overcooked pasta: cook pasta separately next time and add when serving.

FAQs

Can I use frozen or precut ingredients? Absolutely—frozen peas are ideal; precut mirepoix reduces prep.
Best swaps for orzo? Ditalini, small shells, or cooked cannellini beans.
How do I prevent mushy leftovers? Cook pasta separately and combine per serving.
Can I make it dairy-free or gluten-free? Use dairy-free pesto and GF pasta or rice; skip cheese.
How long does it keep? 3–4 days refrigerated; up to 3 months frozen (without pasta).

Variations

• Lemony Herb: Add lemon zest/juice and chopped dill or parsley at the end.
• Spicy Chipotle: Add a pinch of chipotle chili flakes; balance with a touch of honey and lime.
• Creamy Parmesan: Stir in extra-fine grated cheese and a small splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

The single biggest improvement? Let the tomato paste toast and the broth simmer gently—those two moments create depth without extra ingredients. Expect a done window around 40–45 minutes; taste for seasoning after the pesto goes in to avoid over-salting.

Conclusion

When evenings are busy but you still want a bowl that feels like spring, this Spring Soup brings color, comfort, and a bright pesto finish. It reheats beautifully for lunches and keeps well for a few days. Pin it now so it’s at your fingertips next time your crisper is full of veggies waiting for a delicious home.

Pin this and then jump to more weeknight-ready Soup Recipes for the rest of the month.