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Zucchini soup

Zucchini soup

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.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 75kcal
Author Katie


  • 3 zucchini shredded
  • ¼ cup onion minced
  • 1 tablespoon garlic minced
  • 2 containers chicken stock
  • ¼ cup pastina
  • ¼ teaspoon black pepper
  • 1 tablespoon grated Parmesan reggiano and 1 tablespoon to stir into the soup prior to serving


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


Calories: 75kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 1mg