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Zucchini Orzo Soup Recipe

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3.9 from 5 reviews

This comforting Zucchini Orzo Soup is a flavorful and hearty vegetarian dish, perfect for a cozy meal. Loaded with fresh vegetables, tender orzo pasta, and fragrant herbs, it's a wholesome soup that comes together quickly on the stovetop. The tomato paste adds depth, while the fresh basil leaves provide a refreshing finish.

Ingredients

Vegetables

  • 1 medium yellow onion, chopped
  • 3 celery stalks, cut crosswise into ¼-inch slices
  • 3 carrots, halved lengthwise and cut crosswise into ¼-inch slices
  • 2 garlic cloves, finely chopped
  • 2 zucchinis, halved lengthwise and cut crosswise into ¼-inch slices
  • ¼ cup fresh basil leaves

Pantry Items

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus extra to taste
  • ½ teaspoon black pepper
  • 6 cups low-sodium vegetable broth
  • 1 (14.5 ounce) can diced tomatoes
  • ½ cup dry orzo pasta

Instructions

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  2. Add Aromatics and Tomato Paste: Stir in the finely chopped garlic, tomato paste, oregano, and salt. Continue cooking until the tomato paste darkens slightly and begins to stick to the bottom of the pot, which enhances its flavor.
  3. Add Liquids and Tomatoes: Pour in the vegetable broth and canned diced tomatoes. Stir to combine all ingredients thoroughly.
  4. Cook Orzo and Zucchini: Bring the mixture to a boil. Add the dry orzo pasta and reduce the heat to a simmer. Cook for 5-6 minutes until the orzo is almost tender. Then add the sliced zucchini and continue cooking for another 5 minutes until the zucchini is tender and the orzo is fully cooked.
  5. Rest and Season: Remove the pot from heat and let the soup rest for about 20 minutes. This helps the orzo thicken the soup. Taste and adjust salt seasoning if needed.
  6. Serve: Ladle the soup into bowls and garnish each serving with fresh basil leaves for a bright, aromatic finish.

Notes

  • For a richer flavor, consider using homemade vegetable broth.
  • You can substitute orzo with other small pasta shapes if desired.
  • To make this soup gluten-free, use gluten-free orzo or a gluten-free small pasta alternative.
  • If you prefer a smoother texture, blend a portion of the soup before adding the zucchini.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://simpleplatter.com/zucchini-orzo-soup-recipe/