Italian Zucchini Soup
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5.0
57 reviews
Excellent
Italian Zucchini Soup
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Italian zucchini soup with diced zucchini, broken spaghetti, hand-crushed canned tomatoes, fresh basil, and parsley, topped with plenty of Pecorino Romano cheese.
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Ingredients
- 1/2 pound (226g) Spaghetti broken into bite size pieces
- 1/3 cup (80g) extra virgin olive oil plus more for serving
- 1 medium onion diced
- 6 cloves garlic chopped
- 1/4 teaspoon crushed hot red pepper flakes optional
- 4-5 medium zucchini cubed
- 1 ounce-can plum tomatoes hand crushed, see notes below
- 6 cups (1.5kg) water
- salt and pepper to taste
- 1/4 packed cup chopped basil
- 1/4 packed cup chopped flat-leaf Italian parsley
- pecorino romano for serving
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pot to medium-low heat and add the olive oil along with the onions. Saute for 4-5 minutes or until soft then add the garlic and cook for 1-2 minutes longer or until lightly golden.
- Add the hot red pepper flakes and cook for 30 seconds more then add the zucchini. Turn the heat to medium and saute the zucchini for about 10 minutes or until fairly soft.
- Add the tomatoes to the pot and continue to cook for a few minutes. Season the tomatoes and veggies with salt and pepper then add the water and bring soup to a simmer.
- At this time cook the broken spaghetti until al dente.
- Once simmering taste test the soup and season with more salt and pepper if necessary. Once satisfied, turn off the heat and add the al dente broken spaghetti, basil, and parsley. Mix together.
- If the soup is too thick add a bit more water. Serve the soup in bowls with a drizzle of extra virgin olive oil and grated Pecorino Romano cheese along with crusty Italian bread on the side. Enjoy!
Notes
- 14-ounces of plum tomatoes is equal to half a standard American can. Alternatively, you can use 3-4 fresh plum tomatoes that have been blanched to remove the skins.
- Any small pasta can be used, but broken spaghetti or linguine work really well for this dish.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
- For more flavor, Parmigiano rinds can be cooked in the soup while simmering.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
38.3g
(13%)
Protein
7.4g
(15%)
Fat
12.8g
(20%)
Saturated Fat
1.7g
(9%)
Sodium
410mg
(17%)
Potassium
516mg
(15%)
Fiber
3.9g
(16%)
Sugar
7g
(14%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 38.3g | 13% |
| Protein | 7.4g | 15% |
| Fat | 12.8g | 20% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 410mg | 17% |
| Potassium | 516mg | 11% |
| Fiber | 3.9g | 16% |
| Sugar | 7g | 14% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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