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

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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