Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 2 cups dry orzo
  • 6 cups broth
  • 1 cup cherry tomatoes, (halved)
  • 2 cups packed baby spinach
  • Juice of 1 to 2 lemons
  • ½ cup whole milk
  • ½ cup pesto, (homemade or quality store-bought pesto)
  • Grated Parmesan cheese, (to finish)
  • Crushed red pepper flakes, (optional)

Instruction

  • In a large Dutch oven or heavy pot, heat 2 tablespoons extra virgin olive oil until shimmering. Add the dry orzo and toss around until toasted to a nice golden brown (1 to 3 minutes)
  • Pour in the broth and bring to a boil over high heat. Season with kosher salt and black pepper. Turn the heat down and let the orzo soup simmer for 8 minutes or until the orzo is cooked to al dente.
  • Stir in the tomatoes and baby spinach.
  • Remove the pot from the heat and stir in the lemon juice, milk, and pesto.
  • To finish, add about ¼ cup grated parmesan (or to your liking), and a sprinkle of red pepper flakes, if you want some heat. Taste and adjust seasoning. Serve hot.