Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 5g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
