Springtime Soup

READY IN: 20mins
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.

Ingredients Nutrition

Directions

  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales.Bas-slice asparagus into 1-inch long pieces. Set aside.
  2. Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
  3. 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.
  4. Stir in spinach, tomato and pepper; cook 1 minute more.
  5. 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.

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