Sauté Vegetables: Heat a large pot over medium heat. Add onion and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and zucchini and cook for 2 more minutes.
Simmer Soup: Stir in tomatoes and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
Cook Pasta: Add orzo to the pot and cook according to package directions, about 10 minutes.
Add Cabbage: Stir in cabbage and cook for 4 minutes more, or until tender-crisp.
Finish & Serve: Stir in 1/2 cup Parmesan cheese. Season with salt and pepper to taste. Divide soup among bowls and top with remaining Parmesan.
Tips:
Make it ahead: This soup can be made ahead of time and reheated gently.
Add protein: For a more filling soup, add cooked beans, lentils, or chickpeas.
Customize: Feel free to add other vegetables you enjoy, such as celery, bell peppers, or spinach.
