Lemon Pesto Orzo Soup

Lemon Pesto Orzo Soup is an undeniable delight to the senses and has quickly become a go-to comfort food option.

There’s something magical about that first spoonful.

The nutty orzo swimming in savory broth, bright lemon cutting through the richness and that herby pesto swirl makes every bite pop.

It’s ridiculously easy to make but tastes like hours were spent in the kitchen.

A secret trick takes this soup from good to can’t-stop-eating-it amazing.

Contents show

Ingredients

Recommended Tools

Having the right kitchen tools on hand makes preparing this delicious Lemon Pesto Orzo Soup so much easier and more enjoyable. These kitchen essentials will help you toast the orzo perfectly, simmer your soup and blend all those fresh flavors together without any frustration or mess.

Large Pot:
Essential for toasting the orzo and providing enough space for the broth and all ingredients to simmer together.
Wooden Spoon:
Perfect for stirring the orzo while toasting and gently combining ingredients without scratching your pot.
Measuring Cups:
Helps you accurately measure the orzo, broth, milk and pesto for balanced flavor in your soup.
Citrus Juicer:
Makes extracting fresh lemon juice quick and easy while keeping seeds out of your soup.
Chef’s Knife:
Ideal for halving cherry tomatoes and chopping any additional ingredients you might want to add.
Ladle:
Makes serving your hot soup into bowls neat and simple without spills or burns.

Instructions

Let’s whip up this amazing Lemon Pesto Orzo Soup together—it’s super easy and packed with flavor!

Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Toss in 2 cups of dry orzo and let it toast until it turns a beautiful golden color—this takes just 1-3 minutes but adds so much flavor! Keep stirring so it doesn’t burn.

Next, pour in 6 cups of broth (grab chicken or vegetable, whatever you prefer!) and season with salt and black pepper. Bring everything to a boil, then let the orzo cook until it’s al dente, which takes about 8 minutes. You want it with just a little bite to it!

Time to add some color! Throw in 1 cup of halved cherry tomatoes and 2 cups of packed baby spinach. Watch the spinach wilt down into the soup—it happens so fast, it’s like magic!

Now for the flavor explosion! Remove your pot from the heat and stir in ½ cup of basil pesto (fresh is best!), the juice of 1-2 lemons (start with one and taste as you go), and ½ cup of whole milk. The milk gives it that creamy dreaminess without making it heavy.

Finally, sprinkle ¼ cup of grated Parmesan cheese on top and add a pinch of red pepper flakes if you’re feeling spicy! Give everything a good stir and serve it up right away while it’s hot and steamy!

Don’t wait around—this soup is best enjoyed immediately while the orzo has that perfect texture. Grab a spoon and dig in!

Pro Tips

To give your Lemon Pesto Orzo Soup a restaurant-quality presentation and enhanced flavor, toast the orzo until it’s truly golden brown before adding the broth—this simple step creates a nutty depth that transforms the entire soup.

The deeper color also makes for a more visually appealing dish, and the toasted orzo holds its texture better even when leftovers are reheated.

Substitutions & Variations

While the classic Lemon Pesto Orzo Soup offers bright, comforting flavors, playing with substitutions can transform this dish to suit different tastes, dietary needs or seasonal ingredients.

Mediterranean Style: Substitute feta cheese for Parmesan, add kalamata olives and use sun-dried tomatoes instead of cherry tomatoes for a Greek-inspired twist.
Protein-Packed Version: Add shredded rotisserie chicken, white beans or sautéed shrimp to make the soup more substantial and filling.
Gluten-Free Alternative: Replace orzo with quinoa, brown rice or gluten-free small pasta shapes while adjusting cooking time accordingly.
Dairy-Free Option: Use coconut milk instead of whole milk and nutritional yeast in place of Parmesan for a completely vegan version that maintains creaminess.
Spicy Upgrade: Add diced jalapeños, cayenne pepper or harissa paste to the broth for a soup with significant heat that complements the lemon-pesto combination.
Winter Variation: Incorporate diced butternut squash, kale instead of spinach and sage pesto rather than basil pesto for a heartier cold-weather version.

Leftovers & Storage Tips

Three crucial steps will extend the life of your Lemon Pesto Orzo Soup and keep it tasting nearly as fresh as when first made.

First, cool it completely before refrigerating in airtight containers.

Second, store the soup separately from any extra Parmesan – add it when reheating!

Finally, revive leftovers with a splash of broth and fresh lemon juice.

Don’t freeze this soup – the pasta gets mushy!

Try Tonight