italian zucchini soup

Italian zucchini soup with diced zucchini, broken spaghetti, hand-crushed canned tomatoes, fresh basil, and parsley, topped with plenty of Pecorino Romano cheese.

Italian Zucchini Soup

spaghetti

extra virgin olive oil (plus more for serving)

onion

garlic (chopped)

red pepper flakes (optional)

4-5 medium zucchini (cubed)

ounce-can plum tomatoes (hand crushed, see notes below)

water

salt and pepper (to taste)

basil (chopped)

parsley (chopped)

Pecorino Romano (for serving)

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!

https://www.youtube.com/watch?v=v0sGltzeCMk

Today we're making Italian zucchini soup with broken spaghetti.  Traditionally this soup is made with cacuzza and its leaves (tenerumi) but this version makes this classic a whole lot more accessible.  I hope you enjoy it!

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ITALIAN ZUCCHINI SOUP PRINT RECIPE:
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INGREDIENTS WITH GRAM AMOUNTS 

½ pound (227g) spaghetti - broken into bite-size pieces
5 tablespoons (75g) extra virgin olive oil - plus more for serving
1 medium onion - diced
6 cloves garlic - chopped
¼ teaspoon crushed red pepper flakes - optional
4-5 medium zucchini - cubed
1 14-ounce (400g) can plum tomatoes hand crushed, see notes below
6 cups (1440g) water or stock - plus more if needed
salt and pepper - to taste
¼ cup basil - chopped
¼ cup parsley - chopped
Pecorino Romano - for serving

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The Best Summer Soup You've Probably Never Heard Of

(226 grams) spaghetti (broken into bite size pieces)

hot red pepper flakes (optional)

(1.5kg) water

basil

packed cup chopped flat-leaf Italian parsley

I just happened to come across this website looking for a zucchini recipe and I'm glad I did.  Loved this recipe! My husband was born and raised in Italy. His mom made this soup but used artichokes instead.  I increased the tomatoes to 28 oz.  I only had two zucchinis so I added a bag of frozen artichokes. My husband loved it!!  I also made the Italian Stuffed Peppers to go with it! Another winner that brought me back to memories of Nonna's cooking.  Can't wait to try more.  Thank you!

It is super good and quick.  Easily add tweaks if needed.

I added some wild Argentina prawns after the second day.
thanks for making the recipe. The fresh basil was key.  I added extra.

Brian from Texas again.  We made this for dinner tonight and it was fantastic.  Everything I've made from y'all's channel has been the best.  Thank you.

I made this for dinner tonight and we loved it! I browned some sausage with the onions and garlic, so I didn’t need to add any olive oil. I also used 4 cups of chicken stock and a whole 28 ounce can of tomatoes in lieu of the 6 cups of water. The fresh herbs are a such a delightful way to finish this light and easy soup. Thanks for a great recipe!

I make this with Cucuzza when I can find it.  My dad used to grow it and my mom made this all the time in the summer in my childhood.   The taste (sweetness) is absolutely amazing!  It's pretty good with zucchini also and I've sometimes used a mixture of both.  I like to add water and vegetable stock when making this for a little extra flavor.

I don't use the spaghetti, mostly because I forgot and then I was happy cuz I didn't use another pot. It's got wonderful flavor. Oh,I also forgot to saute the zucchini and just let it soften in the soup but I'll try to remember next time.

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Italian Zucchini Soup

Italian Zucchini Soup

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