What’s really great is how quick and easy it is to prepare. Once you’ve got your veggies chopped, you’re only 25 minutes away from a comforting, healthy dinner. And if making your own pesto isn’t on the agenda, no worries—a good-quality store-bought version works just fine.
What You’ll Need To Make Vegetable Soup With Pesto
- Onions, carrots, celery: This classic trio, often referred to as the “mirepoix,” provides a flavorful base for the soup and plenty of substance.
- Tomato paste: Deepens the soup’s flavor with its concentrated, tangy sweetness.
- Chicken broth: The liquid base of the soup that lends savory depth of flavor. Feel free to substitute vegetable broth for a vegetarian version.
- Orzo: This small pasta adds texture and makes the soup more filling. You can swap in ditalini or another small pasta if you prefer.
- Zucchini and frozen peas: These add a mild, slightly sweet flavor and substance, as well as a pop of color. See variations below for more veggie options.
- Pesto and Parmigiano-Reggiano: Pesto adds a rich, herby dimension that elevates the soup, and Parmigiano-Reggiano contributes a nutty, salty finish.
Step-by-Step Instructions
Step 1. Sauté the base vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery.
Step 2. Soften the vegetables and add tomato paste. Cook, stirring often, until the onions are soft and the vegetables are partially cooked, about 10 minutes. Stir in the tomato paste.
Pro Tip: Got leftover tomato paste? Freeze it in small portions—either in an ice cube tray or flattened in a zip-top bag—so you can grab just what you need next time without wasting a whole can.
Step 3. Build the broth. Cook the tomato paste for 2 minutes, then add the chicken broth, salt, pepper, and bay leaves.
Step 4. Add the pasta. Bring the soup to a gentle boil, then add the orzo. Reduce the heat and simmer for 8 minutes.
Pro Tip: If you’re planning to store leftovers, you may want to cook the orzo separately and add it to individual bowls. That way, it won’t soak up all the broth and get mushy as it sits.
Step 5. Add remaining vegetables. Stir in the zucchini and peas. Simmer until the orzo is tender and the veggies are crisp-tender, about 2 minutes. Remove bay leaves and adjust seasoning to taste.
Pro Tip: No need to thaw your frozen peas—just toss them straight into the pot during the last few minutes of simmering.
How to Customize Your Vegetable Soup
- Add your favorite vegetables. Potatoes, diced tomatoes, corn, green beans, baby spinach, or kale all work well in vegetable soup and boost flavor and nutrition.
- Swap pasta for beans. Chickpeas or white beans are a great pasta alternative and add protein to make the soup more filling.
- Simmer with a parmesan rind. Dropping a rind into the pot as the soup simmers infuses it with a savory, umami-rich flavor. Just remember to fish it out before serving.
- Use up leftover vegetables. Got veggies in your fridge on their last leg? Dice them up and add them to the pot.
- Toss in fresh herbs. Add chopped rosemary, thyme, parsley, or whatever fresh herbs you have on hand to enhance flavor.
- Add a kick of heat. A pinch of red pepper flakes adds gentle warmth and depth without overwhelming the other flavors. Start small—you can always stir in more at the end if you want a spicier finish.
