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2 bowls of soup with spoon and fresh torn basil.
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5 from 101 votes

Zucchini Orzo Soup

This Orzo soup recipe is full of veggies, including zucchini, carrots, and tomatoes. It's made with all vegetarian ingredients - perfect for meatless Monday!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 6
Calories 178kcal
Author Yumna Jawad

Ingredients

  • 2 tablespoons olive oil
  • 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 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 cups low-sodium vegetable broth
  • 1 14.5 ounce canned diced tomatoes
  • ½ cup dried orzo
  • 2 zucchinis halved lengthwise and cut crosswise into ¼-inch slices
  • ¼ cup fresh basil leaves

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrot, and cook until softened, 5-6 minutes.
  • Stir in the garlic, tomato paste, oregano and salt, and cook until the tomato paste is darkened and starting to stick to the bottom of the pot.
  • Stir in the vegetable broth and diced tomatoes.
  • Bring to a boil, then add the orzo and simmer until almost tender, 5-6 minutes. Add the zucchini and cook until the zucchini is tender and the orzo is fully cooked, 5 minutes more.
  • Remove from heat and allow to rest until the orzo thickens, about 20 minutes. Taste and season with additional salt if necessary. Serve topped with fresh basil.

Video

Notes

Tip: Cut the carrots and zucchini into uniform bite-size pieces to avoid some pieces being over or underdone. 

Nutrition

Calories: 178kcal | Carbohydrates: 24g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 643mg | Potassium: 774mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5537IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg