Italian Zucchini Soup Recipe

Name: Italian Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 2 c. or 1 (16 oz.) can plum tomatoes; 1 large potato, peeled and diced; 1/4 to 1/2 tsp. freshly ground black pepper or to taste; 6 fresh basil leaves, torn into tiny pieces; 1 onion, diced; 1 lb. small, firm zucchini, well rinsed and sliced; 1 1/2 to 2 tsp. salt or to taste; 1 large egg, beaten; 1/2 c. freshly grated Parmesan cheese or Romano cheese

Servings: persons

2 Tbsp. olive oil
2 c. or 1 (16 oz.) can plum tomatoes
1 large potato, peeled and diced
1/4 to 1/2 tsp. freshly ground black pepper or to taste
6 fresh basil leaves, torn into tiny pieces
1 onion, diced
1 lb. small, firm zucchini, well rinsed and sliced
1 1/2 to 2 tsp. salt or to taste
1 large egg, beaten
1/2 c. freshly grated Parmesan cheese or Romano cheese

1
Heat olive oil in a non-reactive medium saucepan over medium heat.
2
Add the onion and saute until translucent (5 minutes).
3
Add tomatoes, crushing against the side of the pan, and cook until water evaporates and tomatoes thicken, about 15 minutes.
4
Add zucchini, potato and enough water to cover the mixture by about 2-inches.
5
Bring to a boil.
6
Reduce the heat to a simmer; season with salt and pepper.
7
Continue cooking until vegetables are tender, about 20 minutes.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. olive oil, 2 c. or 1 (16 oz.) can plum tomatoes, 1 large potato, peeled and diced, 1/4 to 1/2 tsp. freshly ground black pepper or to taste, and more.

Yes, Italian Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Zucchini Soup

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