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Italian Zucchini Soup

Italian Zucchini Soup

Makes about 2 quarts.


  • 3 oz spaghetti pasta
  • 2 Tbsp butter or margarine (divided use)
  • 1 Tbsp olive oil
  • 1 c onion, chopped
  • 1 c celery, chopped
  • 2 cloves garlic, minced
  • 1 c tomato, diced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 1/2 c vegetarian chicken-style broth
  • 1 medium zucchini, unpeeled, diced
  • 1/2 c parsley, chopped
  • 1/4 c basil, chopped


  1. Break the spaghetti into 1-inch lengths.
  2. In a small pot of boiling salted water, cook the spaghetti 4 minutes (only partly cooked). Drain, return to pot, and toss the spaghetti in 1 tablespoon of the butter. Set aside.
  3. In a large, heavy pot over medium heat, melt the remaining tablespoon of butter in the olive oil.
  4. Add onion, celery and garlic; sauté 3 minutes.
  5. Add tomato, salt and pepper. Sauté another 2 minutes.
  6. Pour in the broth, zucchini, parsley, and basil. Bring to a boil.
  7. Reduce heat to low, partially cover, and simmer for 15 minutes.
  8. Stir in the spaghetti, bring back to simmer, and cook 2 more minutes.
  9. Serve hot. If desired, sprinkle with grated Italian cheese.

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