Recipe by drhousespcatcher
pasta soup with a springtime flavor.
Top Review by MomJ
This is very, very good and easy. I definitly give this 5 stars. I made the soup just as the recipe said. Don't leave out anything. It really needs all the ingredients to make this soup shine. I added a little to much pasta so I increased the broth and adjusted the thyme and oregano. I used 1/2 bag of frozen spinach, defrost and squeeze out some of the liquid. Also used the pesto. Really nice basil flavor. I added it to each dish but it can be added to the entire pot. Just adjust the taste to your liking. I also used hot pepper seeds in my dish. Love the heat. Serve with garlic bread, and salad to make a complete meal. I'm serving this at our campgrounds potluck soup night so I'll double the serving.
- 1 small zucchini, diced (optional)
- 4 ounces fresh peas (optional)
- 1⁄2 lemon, juice of
- 1 lb fresh asparagus
- 1⁄2 cup onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 6 cups chicken broth or 6 cups vegetable broth
- 1⁄2 cup orzo pasta or 1⁄2 cup shell pasta
- 3 cups snow pea pods
- 6 cups spinach, torn
- 1⁄2 teaspoon pepper
- 1⁄4 cup pesto sauce (optional)
- 1⁄2 cup parmesan cheese (optional)
- 1⁄4 cup diced tomato (optional)
- lemon thyme
Directions See How It's Made
- Snap off and discard woody bases from asparagus. If desired, scrape off scales.Bas-slice asparagus into 1-inch long pieces. Set aside.
- Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
- Carefully add broth; bring to boil. Stir in pasta; reduce heat and boil gently for 5 minutes. Add the lemon and herbs. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more.
- Stir in spinach, tomato and pepper; cook 1 minute more.
- Remove soup from heat. Ladle soup into bowls. If desired, swirl 1 to 2 tablespoons pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving.