Vegetable Soup with Pesto

Broth-based vegetable soup can sometimes feel a bit “meh,” but this one is far from it. It’s filled to the brim with fresh garden goodness — zucchini, peas, carrots, and celery — and the addition of zesty pesto sauce and Parmigianno-Reggiano cheese at serving time really ramps up the flavor. The soup also includes a bit of orzo, a tiny, rice-shaped pasta, ensuring it is not only wholesome but also satisfying. You can serve the soup as a light standalone meal with a side of garlic bread or pair it with gooey grilled cheese sandwiches. What’s really great is how quick and easy it is to prepare. Once you’ve got your veggies chopped, you’re only 25 minutes away from a comforting meal. And if making your own pesto isn’t on the agenda, no worries — a good-quality store-bought version works just fine.

What You’ll Need To Make Vegetable Soup with pesto

Step-by-Step Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery.

Cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Stir in the tomato paste.

Cook, stirring often, for 2 minutes more, then add the chicken broth, salt, pepper and bay leaves.

Bring to a gentle boil, then add the orzo. Reduce the heat to medium-low and simmer for 8 minutes.

Add the zucchini and frozen peas.

Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary.
Ladle the vegetable soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.

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