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Katie's Cucina

Zucchini soup

I created this zucchini soup last year and instantly fell in love with the simplicity of it! It reminded me of a soup you would find on a cruise ship! I like to make this soup and serve it before a nice dinner, and eat the leftovers during the week as part of my lunch.

Print Recipe

Zucchini soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 2-3 zucchini's shredded
  • 1/4 cup minced onion
  • 1 tbsp minced garlic
  • 2 cartons of chicken stock
  • 1/4 cup of pastina
  • 1/4 tsp black pepper
  • 1 tbsp grated Parmesan reggiano, and 1 tbsp to stir into the soup prior to serving


  1. Shred zucchini (either manually or with the shredder attachment for the Kitchenaid stand).
  2. Add onion, garlic, and zucchini (with juice) into a large sauce pan. Cook on medium heat with lid on until onions are translucent.
  3. Add chicken stock and bring it to a boil. Once it's boiling add pastina and lower the heat to medium.
  4. Stir in Parmesan Reggiano prior to serving, ladle soup into bowls, and top each bowl with another tablespoon of cheese.

Katie Original Recipe


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One Response to “Zucchini soup”

  1. brannyboilsover posted on March 1, 2010 at 5:48 pm (#)

    This looks great. I already have a favorite zucchini soup recipe but I love the idea of pastina added to this one

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