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.
Ingredients
Equipment
Method
- Warm olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes until translucent and softened.
- Stir in tomato paste and cook about 2 minutes until slightly darker in color.
- Add broth, salt, pepper, and bay leaves. Bring to a simmer with small bubbles forming around the edges.
- Add orzo and simmer for 8 minutes, stirring occasionally to prevent sticking.
- Add zucchini and peas. Simmer for another 2–3 minutes until vegetables are tender and bright. Remove bay leaves.
- Ladle soup into bowls. Swirl in pesto and optional cheese. Taste and adjust with lemon juice if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!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
- 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.
- Tomato paste bloom: Stir in tomato paste and cook about 2 minutes until slightly darker; this roasts the paste and deepens the broth.
- Broth & season: Add broth, salt, pepper, and bay leaves. Bring to a calm simmer—small bubbles along the edges indicate you’re there.
- Orzo time: Stir in orzo; simmer 8 minutes. Stir occasionally to prevent settling. You’re aiming for just-shy-of-tender.
- Veg finish: Add zucchini and peas; simmer 2–3 minutes until bright and tender. Remove bay leaves.
- 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.
