Easy Orzo Zucchini & Vegetable Soup
Warm up with this easy orzo zucchini & vegetable soup packed with leafy greens, orzo pasta, and simple ingredients. A complete meal in one pot with fresh vegetables, great options for variations, and tips for storing leftovers in an airtight container.
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 medium onion diced
- 2 stalks celery diced
- 1 medium zucchini chopped into half-moons
- 1 cup kale roughly chopped (stems removed)
- 2 cups baby spinach
- 6 cups vegetable broth or stock or water + 2 teaspoons Better Than Bouillon
- 2 tablespoons nutritional yeast
- ½ teaspoon Yondu seasoning optional – for extra umami depth
- ¾ cup dry orzo pasta uncooked
- 2 tablespoons vegan yogurt or more to taste, for creaminess
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, for heat
- 2 tablespoons fresh parsley or basil chopped – for garnish
Instructions
Sauté the base
- Heat olive oil in a large pot over medium heat. Add onion and celery, cooking for 4–5 minutes until softened and fragrant.
Add zucchini & seasonings
- Stir in zucchini and cook for another 3–4 minutes. Add nutritional yeast, Better Than Bouillon, and optional Yondu seasoning. Mix well to coat the vegetables.
Pour in broth & cook orzo
- Add vegetable broth and bring to a gentle simmer. Stir in orzo pasta and cook according to package instructions until just al dente, about 8–10 minutes.
Add leafy greens
- In the last 2–3 minutes of cooking, stir in kale and spinach. Let them wilt while keeping their bright color.
Finish & serve
- Remove from heat and stir in vegan yogurt. Season with salt, pepper, and red pepper flakes to taste. Ladle into bowls, garnish with fresh parsley or basil, and enjoy warm.