Description

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)

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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.

Nutrition

Serving Size: 1 1/2 cups
Calories: 210
Sugar: 5g
Sodium: 670mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg