Zucchini Orzo Soup Recipe

This Zucchini Orzo Soup is the perfect comforting dish for any season! Packed with nutritious vegetables like zucchini, carrots, and celery, this healthy soup is a great way to get your daily servings of veggies. The tender orzo pasta soaks up the flavorful vegetable broth, creating a hearty and filling meal. Ready in under an hour, this easy soup recipe is ideal for a cozy dinner or lunch.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 celery stalks, sliced crosswise into ¼-inch pieces
• 3 carrots, halved lengthwise and sliced crosswise into ¼-inch pieces
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 cups low-sodium vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• ½ cup dry orzo
• 2 zucchinis, halved lengthwise and sliced crosswise into ¼-inch pieces
• ¼ cup fresh basil leaves, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
2. Stir in the garlic, tomato paste, oregano, and salt. Cook for 1-2 minutes, until the tomato paste darkens slightly and begins to stick to the bottom of the pot.
3. Add the vegetable broth and diced tomatoes. Stir well to combine.
4. Bring the mixture to a boil, then add the orzo. Reduce the heat to a simmer and cook for 5-6 minutes, or until the orzo is nearly tender.
5. Add the zucchini slices and continue to cook for another 5 minutes, or until the zucchini is tender and the orzo is fully cooked.
6. Remove the pot from the heat and let the soup rest for about 20 minutes. This allows the orzo to thicken the soup. Taste and adjust seasoning with additional salt if needed.
7. Serve warm, garnished with fresh basil leaves.

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Why You’ll Love This Recipe

• Nutrient-Packed: This soup is loaded with fresh vegetables, making it a wholesome and nutritious meal.
• Simple and Quick: Ready in under an hour, it’s perfect for a cozy weeknight dinner.
• Comforting and Satisfying: The combination of tender orzo, hearty vegetables, and flavorful broth creates a filling and warming dish.

Tips

• Prep Ahead: Chop all the vegetables in advance to save time during cooking.
• Don’t Overcook the Orzo: Keep an eye on the orzo to avoid it becoming mushy. It will continue to absorb liquid as the soup rests.
• Adjust Consistency: If the soup thickens too much, add a splash of vegetable broth or water to thin it out before serving.

Variations and Substitutions

• Protein Boost: Add cooked shredded chicken, white beans, or chickpeas for extra protein.
• Grain Swap: Substitute orzo with small pasta shapes like ditalini or even quinoa for a gluten-free option.
• Herb Twist: Replace basil with parsley or cilantro for a different flavor profile.
• Spice It Up: Add red pepper flakes or a dash of cayenne for a hint of heat.

FAQs

Can I make this soup in advance?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat on the stove, adding more broth if needed.

Can I freeze zucchini orzo soup?
You can freeze the soup, but the orzo may become mushy upon reheating. To avoid this, cook the soup without the orzo, freeze it, and add freshly cooked orzo when reheating.

What other vegetables can I add?
Feel free to include spinach, kale, green beans, or peas for extra nutrients and variety.

Serving Suggestions

• Pair the soup with a crusty bread or garlic toast for a complete meal.
• Serve alongside a fresh green salad with a tangy vinaigrette.
• Top with grated Parmesan or vegan cheese for added richness.

Enjoy your comforting bowl of zucchini orzo soup!