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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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