Lemon Pesto Veggie Soup
If you’re looking for the ultimate all-season soup that’s both cozy and refreshing, Lemon Pesto Veggie Soup is about to become your new go-to recipe. It’s hearty, vibrant, and packed with nourishing vegetables, making it the perfect meal to enjoy as we move into fall and winter.
The best part? It’s incredibly versatile—you can make it in a Dutch oven on the stovetop or let your crockpot do all the work. Serve it over noodles or rice for a comforting, complete meal, and don’t forget a sprinkle of parmesan on top (if you’re not dairy-free) for that extra finishing touch.
Ingredients
2 tbsp olive oil
2 tbsp butter (omit if dairy-free)
1 yellow onion, chopped
6 cloves garlic, minced
4 ribs celery, chopped
6 carrots, chopped
2 cups broccoli florets, chopped
2 tbsp fresh rosemary, chopped
2 tbsp fresh sage, chopped
Salt & pepper to taste
8 cups broth of choice (vegetable or chicken)
1 lb chicken breast or thighs (optional)
½ cup basil pesto
2 cups fresh spinach
2 tbsp lemon juice
Noodles or rice, for serving
Parmesan cheese (optional, for serving)
Crockpot Instructions
Add to your crockpot: olive oil, butter (if using), onion, garlic, celery, carrots, broccoli, rosemary, sage, broth, salt, pepper, and chicken (if using).
Cover and let cook on low for 6–8 hours or high for 4–6 hours.
If using chicken, remove and shred before returning it to the pot.
Stir in spinach, pesto, and lemon juice.
Serve over noodles or rice. Top with parmesan if desired.
Stovetop Instructions
In a large Dutch oven or soup pot, heat olive oil and butter (if using) over medium heat.
Add onion, garlic, celery, and carrots. Sauté for about 5–7 minutes until softened and fragrant.
Stir in broccoli, rosemary, sage, salt, and pepper. Cook another 2–3 minutes.
Pour in the broth and add chicken (if using). Bring to a boil, then reduce heat to low and simmer for 25–30 minutes (until chicken is cooked through and veggies are tender).
If using chicken, remove it, shred, and return to the pot.
Stir in spinach, pesto, and lemon juice. Simmer another 2–3 minutes until spinach wilts.
Serve over noodles or rice with a sprinkle of parmesan, if desired.
Why You’ll Love It
Cozy & Comforting – the lemon and pesto bring a bright twist to classic veggie soup.
Healthy & Nourishing – loaded with vegetables, herbs, and greens.
Flexible – make it meatless or add chicken for extra protein.
Meal-Prep Friendly – leftovers taste even better the next day.
I’d love to see your creations! Make this Lemon Pesto Veggie Soup and tag us on social media @moondancewellnessco or drop a comment below with your twist on the recipe.
