This soup is easy to make, versatile, and packed with fresh ingredients. It comes together quickly in one pot and is both filling and refreshing thanks to the zucchini and orzo combination. Whether you’re looking for a vegetarian meal, a way to use up summer produce, or a soothing bowl of soup during cold months, this recipe fits the bill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini
Orzo pasta
Olive oil
Onion
Garlic
Carrots
Celery
Vegetable broth or chicken broth
Lemon juice
Fresh parsley or dill
Salt
Black pepper
Red pepper flakes (optional)
Parmesan cheese (optional, for serving)
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in minced garlic and cook for 1 more minute until fragrant.
Add diced zucchini and continue to cook for another 3–4 minutes, stirring occasionally.
Pour in the broth and bring the soup to a gentle boil.
Add the orzo pasta and reduce the heat to a simmer. Cook for 8–10 minutes or until the orzo is tender.
Season with salt, black pepper, and red pepper flakes if using.
Stir in lemon juice and fresh herbs. Adjust seasoning to taste.
Serve hot, optionally topped with grated Parmesan cheese.
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 10 minutes, and cooking takes around 25 minutes, making it a quick and easy 35-minute meal from start to finish.
Variations
Add Protein: Stir in shredded rotisserie chicken, white beans, or chickpeas for added protein.
Make It Creamy: Add a splash of cream or stir in a spoonful of Greek yogurt for a richer texture.
Low-Carb Option: Substitute orzo with riced cauliflower for a lighter version.
Spicy Kick: Use more red pepper flakes or add a dash of hot sauce for heat.
Herb Swap: Try fresh basil or thyme instead of parsley or dill for a different flavor profile.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the orzo may absorb some of the broth as it sits; you can add a splash of water or extra broth when reheating.
To reheat, warm the soup on the stovetop over medium heat or microwave individual portions for 1–2 minutes until heated through.
For freezing, it’s best to do so before adding the orzo. Freeze the base for up to 3 months, then add freshly cooked orzo when reheating.
FAQs
Can I use another pasta instead of orzo?
Yes, small pastas like ditalini, acini di pepe, or even broken spaghetti work well.
Is this soup vegetarian?
Yes, as long as you use vegetable broth. You can also make it vegan by skipping the Parmesan.
Can I make this gluten-free?
Yes, simply use gluten-free orzo or a gluten-free small pasta alternative.
How do I keep the orzo from getting mushy?
Cook the orzo just until al dente, and avoid overcooking. You can also cook it separately and add it to each bowl when serving.
Can I add other vegetables?
Absolutely. Spinach, kale, corn, or peas are all great additions.
What’s the best way to cut the zucchini?
Dice it into small cubes so it cooks evenly and blends well with the orzo.
Can I make this soup ahead of time?
Yes, it reheats well. Consider cooking the orzo separately and adding it when serving to maintain texture.
How can I thicken the soup?
Let it simmer uncovered a bit longer or mash some of the vegetables for a thicker texture.
Can I use lemon zest instead of juice?
Yes, lemon zest adds brightness without the acidity of juice. You can also use both for extra flavor.
What’s a good garnish for this soup?
Chopped fresh herbs, a squeeze of lemon, a drizzle of olive oil, or a sprinkle of Parmesan cheese are all great toppings.
Conclusion
Zucchini orzo soup is a fresh, comforting meal that’s easy to prepare and loaded with wholesome ingredients. It’s a versatile recipe that you can adapt to your tastes, making it perfect for weeknight dinners, meal prep, or cozy lunches. Keep this light yet filling soup in your rotation for a nutritious dish that’s as satisfying as it is simple.
Zucchini orzo soup is a light and nourishing one-pot meal made with tender zucchini, orzo pasta, aromatic herbs, and a flavorful broth. Perfect for any season, it’s easy, comforting, and full of fresh flavor.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 medium zucchini, diced
6 cups vegetable broth or chicken broth
3/4 cup orzo pasta
2 tablespoons lemon juice
2 tablespoons fresh parsley or dill, chopped
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add diced zucchini and cook for another 3–4 minutes, stirring occasionally.
Pour in the broth and bring to a gentle boil.
Add orzo pasta, reduce heat, and simmer for 8–10 minutes, or until orzo is tender.
Season with salt, black pepper, and red pepper flakes if using.
Stir in lemon juice and fresh herbs. Adjust seasoning to taste.
Serve hot with optional grated Parmesan cheese on top.
Notes
Add rotisserie chicken, chickpeas, or white beans for extra protein.Stir in a splash of cream or Greek yogurt for a creamy texture.Cook orzo separately to prevent it from absorbing too much broth in leftovers.Use gluten-free orzo to make the soup gluten-free.
