This soup is both healthy and hearty, with a simple ingredient list and quick cooking time. It’s perfect for weeknight dinners, lunch meal prep, or as a starter to a larger meal. The combination of orzo and zucchini creates a comforting texture, while the broth keeps it light. It’s also easily adaptable—vegetarian-friendly and full of feel-good ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion, diced garlic, minced carrots, sliced celery, chopped zucchini, chopped or sliced vegetable broth or chicken broth dry orzo pasta dried thyme dried oregano salt black pepper lemon juice (optional, for brightness) fresh parsley or dill for garnish (optional) grated Parmesan cheese for serving (optional)
Directions
In a large pot, heat olive oil over medium heat.
Add diced onion, garlic, carrots, and celery. Sauté for 5–6 minutes, until vegetables start to soften.
Stir in zucchini and cook for another 3–4 minutes.
Add broth, dried thyme, and oregano. Bring to a boil.
Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
Season with salt and black pepper to taste.
Add a splash of lemon juice if desired for a fresh, tangy finish.
Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese if using.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Add white beans or chickpeas for extra protein and heartiness.
Stir in a handful of spinach or kale just before serving for added greens.
Use rice or small pasta shapes instead of orzo.
Add a pinch of red pepper flakes for a subtle kick of heat.
Make it creamy by stirring in a splash of cream or milk at the end.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Orzo tends to absorb liquid over time, so you may need to add extra broth or water when reheating. To reheat, warm gently in a pot over medium heat or microwave individual portions until hot, stirring occasionally.
FAQs
Can I make Zucchini Orzo Soup ahead of time?
Yes, it stores well. Just be aware that the orzo may continue to absorb broth, so you may need to add more liquid when reheating.
Is this soup vegetarian?
Yes, if you use vegetable broth and skip the Parmesan or use a vegetarian-friendly version.
Can I freeze this soup?
You can, but the orzo may become very soft upon reheating. If freezing, consider cooking the orzo separately and adding it fresh when serving.
What can I use instead of orzo?
Small pasta shapes like ditalini, acini di pepe, or even rice work well as substitutes.
Can I add protein to this soup?
Yes, cooked shredded chicken, ground turkey, or canned white beans are great protein options.
How do I keep the zucchini from getting mushy?
Add the zucchini later in the cooking process and avoid overcooking. It only needs a few minutes to soften.
Can I make this soup gluten-free?
Yes, use gluten-free orzo or substitute with rice or gluten-free pasta.
What herbs go well in this soup?
Thyme, oregano, parsley, dill, or basil all complement the flavors nicely.
Is lemon juice necessary?
It’s optional but highly recommended. It adds a bright, fresh finish that enhances the flavors.
Can I make this in a slow cooker?
Yes, but cook the orzo separately and stir it in just before serving to prevent overcooking.
Conclusion
Zucchini Orzo Soup is a nourishing, flavorful dish that’s simple to make and easy to love. With wholesome vegetables, delicate pasta, and aromatic herbs, it strikes the perfect balance between comforting and light. Whether you’re looking for a quick weeknight dinner or a warm bowl to cozy up with, this soup delivers every time.
Zucchini Orzo Soup is a light yet comforting soup filled with tender zucchini, delicate orzo pasta, aromatic herbs, and a savory broth. It’s easy to prepare and perfect for a cozy, nourishing meal any time of year.
Ingredients
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
2 medium zucchini, chopped or sliced
6 cups vegetable broth or chicken broth
3/4 cup dry orzo pasta
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt, to taste
Black pepper, to taste
1 tbsp lemon juice (optional)
Fresh parsley or dill, chopped (optional, for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions
In a large pot, heat olive oil over medium heat.
Add diced onion, garlic, carrots, and celery. Sauté for 5–6 minutes, until vegetables start to soften.
Stir in zucchini and cook for another 3–4 minutes.
Add broth, dried thyme, and oregano. Bring to a boil.
Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
Season with salt and black pepper to taste.
Add a splash of lemon juice if desired for a fresh, tangy finish.
Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese if using.
Notes
Add white beans or chickpeas for extra protein and heartiness.Stir in spinach or kale just before serving for added greens.Use rice or small pasta shapes instead of orzo if desired.Add a pinch of red pepper flakes for subtle heat.For a creamy variation, stir in a splash of cream or milk at the end.
