Asparagus Orzo Soup
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A delicious spring-time soup to help chase away the winter doldrums.
- Ready In:
- 1 lb asparagus spear
- 1⁄2 cup chopped onion
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups reduced-sodium chicken broth
- 1⁄2 cup dried orzo pasta or 1/2 cup other tiny pasta
- 3 cups snow pea pods, ends and strings removed
- 6 cups torn fresh spinach
- 1⁄4 teaspoon pepper
- 1⁄4 cup pesto sauce (optional)
- 1⁄4 cup finely shredded parmesan cheese
- Snap off and discard woody bases from asparagus.
- Bias-slice asparagus into 1-inch-long pieces.
- Set aside.
- In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
- Add chicken broth and bring to a boil.
- Stir in pasta; reduce heat and boil gently for 5 minutes.
- Stir in asparagus and snow peas.
- Return soup to boiling and cook 3 minutes more.
- Stir in spinach and pepper; cook 1 minute more.
- Remove soup from heat.
- Ladle soup into bowls.
- If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
- Sprinkle Parmesan cheese on top of each serving.
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This soup was an instant hit. Even my 13 month old son liked it; he had two bowls and kept signing "more!". I added some cooked chicken, because my husband likes a lot of protein in his food, and used homemade turkey broth instead of the canned. I also mixed the pesto right into the soup on the stovetop, and added a tad of salt. It was sooooo good! I like it because it was filling but not heavy, and a nice change from my usual chicken and barley soups. I didn't have any pasta, but I'm sure they would have been great in there!Reply
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