It’s a cold winter day, and we decided to try this ingenious recipe: https://cooking.nytimes.com/recipes/1027654-pasta-pesto-soup-with-turkey-and-spinach?smid=ck-recipe-iOS-share
For the pesto, we used Severino. For the pasta, we used 1/4 cup ditalini (which needed 1 more minute of cooking) and 3/4 cup orzo. We used 1 quart no salt chicken stock. Based on our pantry, we skipped the spinach. The lemon juice was key for acidity. This was simple, quick, and delicious. The next time, we’ll try it with spinach. (Jan. 2026)
Cooking Adventures 