Italian Zucchini Soup

Italian Zucchini Soup is a delightful dish that celebrates the vibrant flavors of fresh vegetables, making it perfect for any time of the year. Imagine warming your kitchen with the comforting scent of sautéed onions and garlic as you prepare this recipe. The combination of zucchini and hand-crushed tomatoes creates a beautiful base that’s both hearty and nutritious. This soup brings a rustic touch to your table, reminiscent of a cozy Italian kitchen. It’s easy to make, and you’re likely to have most of the ingredients on hand.

Gather your family for a wholesome meal or enjoy it solo on a rainy evening. Each bowl is filled with love and warmth, ensuring that you get a dose of comfort with every spoonful. Let’s roll up our sleeves and get started on making this Italian Zucchini Soup that’s not just a recipe, but a delicious experience.

Why This Recipe Works

The magic of this Italian Zucchini Soup lies in its fresh ingredients. First, the bright flavors of zucchini, when cooked, really shine through. By taking the time to sauté the zucchini until it’s soft, you’re setting the stage for a creamy texture that doesn’t rely on heavy dairy products. This makes it lighter yet still satisfying.

Additionally, using hand-crushed tomatoes elevates the soup’s base. A can of plum tomatoes, crushed by hand, provides a rustic quality that packs a punch of flavor. Ultimately, these simple but fresh ingredients combine to create a soup that feels luxurious, comforting, and delightful.

Why You’ll Love This Italian Zucchini Soup

This soup isn’t just tasty; it’s a bowl of comfort that’s perfect in all seasons.

• It’s hearty enough to fill you up, yet light enough to enjoy during warmer months.
• Packed with nutritious veggies, this dish is guilt-free, allowing you to indulge without any second thoughts.
• Best of all, it comes together quickly, making it a great choice for a busy weeknight dinner.

You’ll love how easy it is to prepare and even savor each bite knowing it’s good for you!

Ingredients

• 1/2 pound (226g) spaghetti, broken into bite-sized 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 (14-ounce) can plum tomatoes, hand-crushed
• 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 cheese, for serving

Preparing the Base for the Soup

Sautéing the Aromatics

Start by heating a large pot over medium-low heat. Once it’s warm, pour in the olive oil, followed by the diced onions. As they cook, they’ll become soft, which usually takes about 4-5 minutes. Stir in the chopped garlic next, letting it blend in for another 1-2 minutes. This step builds those wonderful flavors you’ll be savoring.

Adding Zucchini and Spices

Now it’s time to amp up the flavor by mixing in the optional crushed red pepper flakes. Give it all a good stir for about 30 seconds to release those aromatic oils. Next, incorporate the cubed zucchini, allowing it to cook for about 10 minutes. You want the zucchini to become tender but still vibrant in color.

Building the Soup

Combining Tomatoes and Water

With the zucchini softened, add in the hand-crushed tomatoes. Stir everything together, and don’t forget to season with a pinch of salt and pepper. Next, pour in 6 cups of water and bring the mixture to a simmer. Let it bubble gently while you prep the pasta.

Cooking the Spaghetti

In a separate pot, cook the broken spaghetti according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Drain it once it’s ready, and set it aside while the soup simmers.

Finishing Touches

As your soup simmers, take a moment to taste it and adjust the seasoning if necessary. Now, turn off the heat and fold in the cooked spaghetti along with the chopped basil and parsley. This adds a fresh, fragrant finish that brightens the soup beautifully!

Serving Suggestions

For serving, drizzle with a little extra virgin olive oil and top with grated Pecorino Romano cheese for that rich, savory touch. Pair it with crusty Italian bread for a complete meal that feels luxurious yet straightforward.

Tips for Success

• Always choose fresh, seasonal zucchini for the most vibrant flavor.
• Feel free to adjust the soup’s thickness by adding water if you prefer it lighter.
• Allow the soup to sit for a few minutes before serving. This resting time can help deepen the flavors.

Variations

Don’t hesitate to get creative with this recipe. You can swap out the zucchini for other seasonal vegetables like yellow squash or carrots for a different twist. For those looking to add protein, consider mixing in some cooked beans to boost texture and nourishment. Spice lovers may enjoy adding dried herbs like oregano or thyme to enhance the soup’s flavors.

Pairing Ideas

To round out your meal, serve the soup with a fresh garden salad dressed in a tangy vinaigrette. If you enjoy wine, a light glass of Pinot Grigio complements the flavors beautifully. Homemade focaccia is also an excellent addition, creating a heartier meal experience.

FAQs

Can I make this soup ahead of time?
Yes, the flavors will deepen if made a day in advance. Just store it in an airtight container in the fridge.

How do I store leftovers?
Store leftover soup in the refrigerator for 3-4 days. Gently reheat it on the stove.

Can I freeze Italian Zucchini Soup?
Absolutely! Portion it into freezer-safe containers and freeze for up to 3 months.

Can I use other types of pasta?
Certainly! Short pasta varieties work well in this soup.

What if I don’t have Pecorino Romano cheese?
You can easily substitute with Parmesan cheese or nutritional yeast for a dairy-free option.

This Italian Zucchini Soup is an experience you won’t forget. It invites you to savor every moment shared with those you love. Whether it’s a family gathering or a quiet night in, this bowl of soup brings a sense of warmth that transcends the ordinary. Happy cooking!

Print