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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)
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.
Stir in the tomatoes and baby spinach.
Remove the pot from the heat and stir in the lemon juice, milk, and pesto.
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.