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Export 10 ingredients for grocery delivery
Step 1
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)
Step 2
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.
Step 3
Stir in the tomatoes and baby spinach.
Step 4
Remove the pot from the heat and stir in the lemon juice, milk, and pesto.
Step 5
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.
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