Quick Facts
Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian-friendly (use veg stock), can be dairy-optional
Introduction
Spring Soup is your answer when you want something warm, light, and lively without spending all evening in the kitchen. This colorful bowl brings together sweet peas, tender zucchini, soft orzo, and carrots in a fragrant broth, then finishes with a generous pesto swirl that lifts every spoonful. The flavor is bright with herbs, lightly savory, and pleasantly brothy, while the texture balances tender vegetables with tiny pasta that makes it feel like a meal. If you crave a weeknight dinner that’s simple, seasonal, and comforting without heaviness, you’re in the right place. It’s perfect for families, great for meal prep, and friendly to budgets because it uses everyday produce and pantry staples. And since it’s a one-pot recipe, cleanup is easy—so you can get back to your evening feeling nourished and accomplished.
If this bowl hits the spot, browse more Spring Soup Recipes for light, colorful ideas to keep in your rotation.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap in whatever spring veg you have.
- Balanced flavor: herbaceous pesto + gentle heat + well-seasoned broth.
- Great leftovers: reheats beautifully for lunches.
Spring Soup — Spring Garden Soup with Pesto Swirl (One-Pot, 45 Minutes)
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A bright, one-pot Spring Garden Soup packed with onions, carrots, celery, zucchini, peas, and tender orzo in a savory vegetable broth—finished with a bold pesto swirl for a fresh, herbaceous kick. Cozy but light, weeknight-easy, and great for leftovers.
Ingredients
2 Tbsp olive oil
2 small onions, chopped
2 carrots, diced (¼-inch)
2 celery stalks, diced (¼-inch)
2 Tbsp tomato paste
8 cups low-sodium vegetable broth (or preferred broth)
1 tsp fine salt, plus more to taste
¼ tsp black pepper
2 bay leaves
⅔ cup orzo (or other small pasta)
1 small zucchini, diced (¼-inch)
1 cup frozen peas
½ cup basil pesto (store-bought or homemade)
Optional finish: finely grated hard cheese or extra pesto
Instructions
1) Sauté the base: Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook 5–10 minutes, stirring, until onions are translucent and vegetables begin to soften.
2) Bloom tomato paste: Stir in tomato paste and cook 2 minutes, stirring, until slightly darker and fragrant.
3) Add broth + season: Pour in broth. Add salt, pepper, and bay leaves. Bring to a gentle boil.
4) Cook the orzo: Stir in orzo and simmer about 8 minutes, stirring occasionally, until almost al dente.
5) Add quick vegetables: Stir in zucchini and peas. Simmer 2–4 minutes, until peas are bright and zucchini is just tender. Remove bay leaves.
6) Finish: Ladle into bowls and swirl pesto on top. Add cheese if using. Taste and adjust salt/pepper. (Optional: a squeeze of lemon to brighten.)
Notes
– Low-sodium broth is best so you can season at the end—pesto adds saltiness.
– For make-ahead: cook soup WITHOUT orzo; cook pasta separately and add when serving to prevent mushiness.
– Storage: Refrigerate 3–4 days. Soup will thicken as pasta absorbs broth—add a splash of water/broth when reheating.
– Freezing: Freeze up to 3 months (best frozen without pasta).
– Dairy-free: use dairy-free pesto and skip cheese.
– Gluten-free: use GF pasta or cooked rice; add near the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American
Ingredients
- 2 Tbsp olive oil
- 2 small onions, chopped
- 2 carrots, diced ¼-inch
- 2 celery stalks, diced ¼-inch
- 2 Tbsp tomato paste
- 8 cups low-sodium vegetable broth (or your preferred broth)
- 1 tsp fine salt, plus more to taste
- ¼ tsp black pepper
- 2 bay leaves
- ⅔ cup orzo (or other small pasta)
- 1 small zucchini, diced ¼-inch
- 1 cup frozen peas
- ½ cup basil pesto (store-bought or homemade)
- Optional finish: finely grated hard cheese or extra pesto
What each ingredient does:
- Olive oil: starts the sauté and carries flavor.
- Onion, carrot, celery: savory base (mirepoix) for depth and sweetness.
- Tomato paste: concentrates umami and color.
- Vegetable broth: clean, light backbone for spring flavors.
- Salt & pepper: essential seasoning.
- Bay leaves: subtle floral note.
- Orzo: tiny pasta for body without heaviness.
- Zucchini & peas: tender, sweet green pops and color.
- Pesto: herby richness that ties it all together.
- Cheese (optional): salty finish; use sparingly and to taste.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add leek with or instead of onion for extra spring character.
- Veg: asparagus tips, baby spinach, chopped green beans, or corn work well.
- Starch: swap orzo for ditalini, small shells, or cooked white beans.
- Fats: a knob of butter at the end adds gloss; or finish with a drizzle of olive oil.
- Dairy-free: skip cheese; pesto without cheese or with a dairy-free version tastes great.
- Gluten-free: use GF pasta or cooked rice; add at the end so it stays firm.
- Budget/time savers: pre-diced mirepoix, frozen peas, and jarred pesto.
Equipment Notes
A heavy 5–7 quart Dutch oven or soup pot holds heat evenly and prevents scorching. A wooden spoon makes stirring easy, and a ladle helps portion cleanly. If you plan to batch cook, have a baking sheet ready to cool the soup quickly before refrigerating.
Step-by-Step
- Build your base (5–10 min): Warm oil over medium heat. Add onion, carrot, and celery. Cook until onion is translucent and the veg are slightly soft—fragrance rising, edges glossy. This creates sweetness and depth.
- Bloom tomato paste (2 min): Stir in tomato paste and cook, stirring, until it darkens slightly; this removes raw tomato taste and adds body.
- Add broth & season (2 min): Pour in broth with salt, pepper, and bay leaves. Bring to a gentle boil—steady bubbles, not a rolling boil—to keep the broth clear.
- Cook the pasta (8 min): Stir in orzo; simmer, stirring occasionally so it doesn’t stick. Taste a grain; you’re aiming for almost-al dente.
- Add quick-cooking veg (2–4 min): Stir in zucchini and peas. Simmer until peas are bright, zucchini just tender, and orzo al dente. Remove bay leaves.
- Finish & balance (1 min): Ladle into bowls. Swirl in a heaping spoon of pesto and, if using, a sprinkle of finely grated cheese. Taste. Add salt for savoriness, a splash of broth if thick, or a squeeze of lemon if you want more brightness. Rest 2 minutes so flavors settle.
Doneness cues: orzo tender but with bite; peas vibrant green; broth aromatic with little beads of oil on top.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop vegetables 1–2 days early. Pesto can be prepped and chilled. Cook soup without orzo, then boil pasta separately and combine when serving.
- Fridge: 3–4 days. The pasta may absorb broth; thin with a splash of water or broth when reheating.
- Freeze: Up to 3 months (freeze without pasta for best texture; add freshly cooked pasta when serving).
- Reheat: Gentle stovetop heat; stir in a little water/broth to revive. Add fresh pesto just before serving.
How to Lighten / Make It Creamy
- Lighten: Use extra vegetables (zucchini, spinach) and reduce pasta by ⅓. Finish with lemon instead of cheese.
- Creamy: Off heat, stir in a spoonful of plain yogurt or a splash of evaporated milk; temper by whisking hot broth into dairy first to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: garlic croutons, toasted pine nuts, or crispy shallots.
- Fresh: basil, parsley, or chives.
- Tang/Heat: lemon zest and juice; a pinch of chili flakes; a swirl of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, simple arugula salad with lemon, or roasted asparagus. For drinks, try sparkling water with citrus or a light, crisp white.
Scaling the Recipe
To double, use a larger pot (8–9 quarts) and add the pasta gradually to prevent clumping. To halve, keep bay leaves to one small leaf and reduce simmering a minute or two; pasta cooks faster in smaller volumes.
Nutrition & Dietary Notes
This soup offers balanced carbs from pasta, fiber from vegetables, and satisfying fats from olive oil and pesto. It’s naturally nut-free if your pesto is nut-free and can be dairy-optional.
Troubleshooting
- Too salty? Add water/broth, a squeeze of lemon, or more vegetables.
- Too bland? Add salt a pinch at a time, then swirl in extra pesto or lemon.
- Too watery? Simmer uncovered a few minutes or add a spoon of tomato paste.
- Overcooked veg/pasta? Fold in a handful of fresh spinach or peas for texture and brightness; finish with olive oil.
FAQs
Can I use frozen or precut ingredients? Yes—frozen peas are perfect, and precut mirepoix saves time.
Best veg swaps? Asparagus tips, chopped green beans, spinach, or kale.
How do I keep the pasta from getting mushy? Cook separately and add to bowls when serving.
Dairy-free or gluten-free? Use dairy-free pesto and GF pasta; both work beautifully.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months frozen (without pasta).
Variations
- Lemony Herb: Stir in zest and juice of ½ lemon and a handful of chopped dill or parsley.
- Spicy Chipotle: Add a pinch of chipotle chili flakes; balance with a touch of honey and extra lime.
- Creamy Parmesan: Finish with extra-fine grated cheese and a small splash of evaporated milk.
Chef Notes / Test Kitchen Tips
Salt in stages and taste after adding pesto—the pesto is salty and can push the seasoning over the edge if you’ve already salted heavily. Aim for a total time window of 40–45 minutes; the soup is done when orzo is tender and the vegetables are bright and just soft.
Conclusion
This Spring Soup delivers a light, satisfying bowl with minimal effort and maximum freshness. It keeps well for a few days, making lunches simple and delicious. Make it once, and it’ll join your rotation for the season ahead—pin it, rate it, and share your tweaks so others can enjoy, too.
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