Cozy Zucchini Orzo Soup Recipe

Sometimes the most satisfying meals are the ones that transform humble garden vegetables into a bowl of pure comfort. I love how the simple combination of fresh produce creates a depth of flavor that feels both wholesome and restorative.

I find myself making this Zucchini Orzo Soup whenever I need a light yet hearty dinner that comes together without much fuss. The tender pasta and savory tomato broth make it a dish I look forward to sharing with my family.

Why You’ll Love This Zucchini Orzo Soup

The magic of this recipe lies in how the starch from the pasta naturally thickens the broth to create a silky and satisfying texture. I appreciate that it requires minimal effort while delivering a meal that tastes like it simmered for hours.

You will love how customizable this Zucchini Orzo Soup is based on whatever vegetables you happen to have in your crisper drawer. It is the perfect solution for busy weeknights when you want something homemade but lack the energy for complex cooking.

I also enjoy that this dish is entirely vegetarian yet remains filling enough to satisfy even the heartiest appetites at my table. The bright acidity from the tomatoes balances the earthy vegetables perfectly for a bite that feels fresh and new.

If you enjoyed this light vegetable dish, you might also like my Quick Instant Pot Lentil Soup Recipe for another protein-packed meal. Fans of simple grains and broth will also love the Cozy Chicken and Rice Soup Recipe for a classic comfort food option.

Everything You Need for Zucchini Orzo Soup

Here are the ingredients you will need to gather for this recipe:

• Low-sodium vegetable broth: Provides the savory liquid base for the soup.
• Carrots: Adds natural sweetness and a nice crunch to the texture.
• Zucchinis: Brings a fresh green element and softens beautifully in the broth.
• Dry orzo: This rice-shaped pasta adds heartiness and body to the soup.
• Yellow onion: Builds the aromatic foundation of flavor.
• Olive oil: Used for sautéing the vegetables and blooming the aromatics.
• Celery stalks: Adds a subtle earthy flavor and essential texture.
• Canned diced tomatoes: Provides acidity and chunks of tomato for variety.
• Tomato paste: Deepens the savory umami flavor and adds rich color.
• Garlic cloves: Infuses the broth with a pungent and warm aroma.
• Dried oregano: Gives the soup a classic herbal note.
• Salt: Enhances all the other flavors in the pot.
• Black pepper: Adds a gentle background heat.
• Fresh basil leaves: Used as a finish for a burst of fresh herbal brightness.

Step-by-Step Zucchini Orzo Soup Instructions

Let’s get cooking!

1. Begin by heating the olive oil in a large Dutch oven or soup pot set over medium heat. Add the chopped onion, sliced celery, and carrots to the pot. Cook these vegetables for about 5 to 6 minutes until they begin to soften and the onion turns translucent.
2. Stir in the minced garlic, tomato paste, dried oregano, and salt to the vegetable mixture. Continue to cook this aromatic blend for another 2 to 3 minutes until the tomato paste darkens in color and starts to stick slightly to the bottom of the pot.
3. Pour in the vegetable broth and the can of diced tomatoes, scraping up any browned bits from the bottom of the pot. Increase the heat to bring the mixture to a boil, then add the dry orzo pasta and reduce the heat to a simmer for about 5 to 6 minutes until the pasta is partially cooked.
4. Add the sliced zucchini to the pot and continue simmering for another 5 minutes. You want the zucchini to become tender and the orzo to be fully cooked through but not mushy. Remove the pot from the heat and let it rest for 20 minutes to allow the broth to thicken before serving with fresh basil.

My Best Tips for Perfect Zucchini Orzo Soup

I always recommend cutting your carrots and zucchini into uniform bite-sized pieces so they cook at the same rate. This simple step ensures that every spoonful of Zucchini Orzo Soup has the perfect texture without some veggies being too crunchy or too soft.

You should be careful not to overcook the pasta since it will continue to absorb liquid even after you take the pot off the burner. I usually turn off the heat when the pasta is just shy of being done so it finishes perfectly while resting.

I find that if you plan to have leftovers, it helps to store the cooked pasta separately from the broth if possible. This prevents the Zucchini Orzo Soup from turning into a thick stew in the refrigerator overnight.

How to Serve This Zucchini Orzo Soup

I love serving this soup alongside a slice of crusty artisan bread or a warm garlic knot to soak up the flavorful broth. The contrast between the soft vegetables and the crunchy bread makes for a delightful dining experience.

You can also grate some fresh parmesan cheese over the top right before eating for an extra layer of salty richness. A squeeze of fresh lemon juice is another way I like to brighten up the flavors just before digging in.

I’d love for you to follow along on Pinterest for more cozy and delicious recipe inspiration.

Zucchini Orzo Soup Recipe

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

A comforting vegetarian soup packed with tender zucchini, carrots, and orzo pasta in a savory tomato-herb broth.

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Ingredients

• 6 cups low-sodium vegetable broth
• 3 carrots, halved lengthwise and cut into 1/4-inch slices
• 2 zucchinis, halved lengthwise and cut into 1/4-inch slices
• 1/2 cup dry orzo pasta
• 1 medium yellow onion, chopped
• 2 tablespoons olive oil
• 3 celery stalks, sliced
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves

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Instructions

1. Heat the olive oil in a large pot over medium heat, then add the onion, celery, and carrots, cooking for about 5 to 6 minutes until softened.
2. Stir in the garlic, tomato paste, oregano, and salt, cooking for 2 to 3 minutes until the paste darkens and becomes fragrant.
3. Pour in the vegetable broth and diced tomatoes, bring the mixture to a boil, then add the dry orzo and simmer for 5 to 6 minutes.
4. Add the zucchini slices and simmer for another 5 minutes until the vegetables are tender and the pasta is cooked through.
5. Remove the pot from the heat and let the soup rest for about 20 minutes to thicken slightly before serving garnished with fresh basil.

Notes

For a non-vegetarian version, chicken broth can be substituted for vegetable broth. If you prefer a soupier consistency, add an extra cup of broth as the orzo will absorb liquid over time.

• Prep Time: 20 min
• Resting Time: 20 min
• Cook Time: 35 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 178
• Sugar: 7g
• Sodium: 643mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 0mg

Keywords: zucchini orzo soup, vegetarian soup recipe, easy weeknight dinner, vegetable orzo soup