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Italian Zucchini & Tomato Soup

April 2, 2017 by Angela LeMoine 2 Comments

This Italian Zucchini & Tomato Soup has to be one of the easiest soups and one of my favorites. A handful of very simple ingredients, 30 minutes to cook and the flavors are fantastic! 

This Italian Zucchini & Tomato Soup has to be one of the easiest soups and one of my favorites. A handful of very simple ingredients, 30 minutes to cook and the flavors are fantastic!

I tell my kids all the time that their momma LOVES soup so they better learn to love it too because I will not stop making it. My husband used to complain about soup too but I’ve won that battle, he eats and enjoys it now. This Italian Zucchini & Tomato Soup right here really is one of my favorites. Its very comforting, flavorful, easy and on the lighter side so perfect for Spring time as the weather is warming up. 

This Italian Zucchini & Tomato Soup has to be one of the easiest soups and one of my favorites. A handful of very simple ingredients, 30 minutes to cook and the flavors are fantastic!

So when I said simple ingredients, I mean REALLY simple. I start my sautéing onion and garlic in olive oil. Once softened I add in broth, diced zucchini and a can of whole peeled tomatoes that i crush with my hands. A little salt and pepper to taste, simmer for 30 minutes then add in some cooked ditalini pasta and serve. I like to serve a nice loaf of crusty Italian bread with this one because it is just perfect for dunking. A little grated cheese to top it off and you are set.

This Italian Zucchini & Tomato Soup has to be one of the easiest soups and one of my favorites. A handful of very simple ingredients, 30 minutes to cook and the flavors are fantastic!


5.0 from 1 reviews
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Italian Zucchini & Tomato Soup
Author: Angela LeMoine
 
Ingredients
  • 3 Tbsp olive oil
  • 4 garlic cloves, rough chop
  • small onion, diced
  • 3 large zucchini
  • 1- 28 oz can whole peeled san marzano tomatoes, crushed by hand
  • 8 cups vegetable or chicken broth
  • salt & pepper to taste
  • cooked ditalini pasta
  • grated pecorino cheese
Instructions
  1. In a large pot over medium low heat add the olive oil, onion and garlic. Cook a few minutes until slightly softened. Season with salt and pepper.
  2. Stir in the zucchini, tomatoes and broth. Simmer for 30 minutes. Taste and season with salt and pepper as needed.
  3. Cook some ditalini pasta to al dente. Plate some pasta in a bowl topped with a good helping of soup and finish with grated pecorino cheese.
3.5.3226

This Italian Zucchini & Tomato Soup has to be one of the easiest soups and one of my favorites. A handful of very simple ingredients, 30 minutes to cook and the flavors are fantastic!

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Eggplant Caponata

Eggplant Caponata is one of my favorite rustic Italian dishes and in my opinion it is super versatile. Typically served as I did here, cold with crackers or bread, it is also delicious tossed with pasta or over top grilled chicken. This caponata is absolutely delicious!

Filed Under: Dinner, Healthy Eating, soup, Vegetarian Tagged With: easy dinner, healthy, soup, tomato, vegetarian, zucchini

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Previous Post: « Classic Spaghetti & Meatballs
Next Post: Spring Pea Soup with Crisp Prosciutto »

Reader Interactions

Comments

  1. Patricia Brown

    October 9, 2019 at 11:35 pm

    Love the zucchini and tomato soup. Do you have nutritional information on this dish?

    Reply
    • Angela LeMoine

      October 10, 2019 at 7:07 am

      Glad to hear! I don’t use a nutritional calculator for the site but you might be able to find website where you can plug in to find out.

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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