There’s just something about soup, isn’t there? Especially those cozy, soul-warming Italian soups! Growing up, my Nonna always had a pot simmering on the stove, and the aroma alone could cure anything. Zucchini was a staple in her garden, and trust me, she knew *exactly* what to do with it! This Italian Zucchini Soup recipe is my take on her classic, but even easier. It’s packed with simple ingredients that come together for a flavor explosion. Seriously, you gotta try this – it’s my go-to when I need a quick, healthy, and totally delicious meal. This is one Italian Zucchini Soup that everyone will love!
Why You’ll Love This Italian Zucchini Soup
Okay, so why should *you* make this Italian Zucchini Soup? Let me tell you, it’s not just because I said so! Here’s the lowdown:
- Super Speedy: Seriously, you can whip this up faster than ordering takeout.
- Wallet-Friendly: We’re talking budget-friendly ingredients here, folks.
- Veggie Powerhouse: Packed with zucchini, fennel, and more! It’s like a vitamin boost in a bowl.
- Veggie-Lover Approved: Yep, it’s totally vegetarian, baby!
- Customize It!: Throw in your fave herbs, spices, whatever tickles your fancy.
- Comfort in a Bowl: This soup is like a warm hug on a chilly day.
Quick and Easy Italian Zucchini Soup
I’m not kidding around – you can totally make this Italian Zucchini Soup in under 30 minutes. Perfect for those crazy weeknights!
A Flavorful Vegetarian Italian Zucchini Soup
This isn’t just *any* veggie soup. The combination of fennel, garlic, and parmesan? Forget about it! Plus, it’s loaded with good-for-you stuff. It’s a win-win!
Ingredients for Italian Zucchini Soup
Alright, let’s talk ingredients! Nothing too fancy here, promise. Just good, simple stuff that comes together beautifully. The key to a great Italian Zucchini Soup is fresh, flavorful ingredients. I’ve listed everything out below, so grab your shopping list and let’s get started!
- 3 tablespoons olive oil – the good stuff!
- 1 small onion, diced (about 70g)
- 2 ribs celery, diced (around 80g)
- 1 fennel, finely sliced (200g). Trust me on the fennel, it adds *so* much!
- 4 cloves garlic, minced. Don’t skimp!
- 3 to 4 zucchini, cut into half moons (12oz / 350g). I like smaller zucchini, they’re sweeter.
- ¾ teaspoon flaky sea salt – or more, to taste!
- ¼ teaspoon black pepper
- 2 bay leaves – don’t forget to take them out before serving!
- 1 can cherry tomatoes or chopped tomatoes, 14oz / 400g
- 4 cups vegetable stock or chicken stock, 1 litre
- ¼ teaspoon red pepper flakes or chilli flakes – for a little kick!
- ¼ teaspoon apple cider vinegar – this is my secret weapon!
To Serve:
- 2 tablespoons parsley, chopped
- 2 tablespoons basil, chopped
- ¼ cup parmesan, 30g. Freshly grated, of course!
How to Make Italian Zucchini Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this Italian Zucchini Soup is super easy to throw together. Just follow these steps and you’ll have a pot of deliciousness in no time! And remember, cooking is all about having fun, so don’t stress if things aren’t *perfect*.
Preparing the Base for Your Italian Zucchini Soup
First things first, grab your favorite dutch oven or a big soup pot. Drizzle in that olive oil and get it nice and warm over medium heat. Next, toss in the diced onion, celery, and sliced fennel. Sauté them for about 3 to 4 minutes, until they’re soft and the onions are translucent. Your kitchen should be smelling amazing right about now! Then, add the minced garlic and cook for just one more minute. Careful not to burn it! Burnt garlic? No thanks!
Simmering Your Delicious Italian Zucchini Soup
Now for the zucchini! Add those half-moons to the pot, along with the salt, pepper, and bay leaves. Cook for another 2 minutes or so. This kinda helps the zucchini release some of its moisture, ya know? Next, add in the tomatoes (if you’re using cherry tomatoes, squish a few with the back of your spoon – it helps release their flavor!), the stock, and those red pepper flakes. Bring everything to a simmer, then reduce the heat to low. Let it bubble gently for about 15 to 20 minutes to let all those flavors meld together. This is key to a really tasty Italian Zucchini Soup!
Finishing Touches for the Best Italian Zucchini Soup
Almost there! Stir in that apple cider vinegar – trust me, it brightens everything up! – and give the soup a taste. Adjust the seasoning if needed. Maybe a little more salt? More pepper? It’s up to you! Finally, stir in the chopped parsley and basil. Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese. My favorite part is that salty, cheesy bite! And that’s it! You’ve made an incredible Italian Zucchini Soup. Enjoy every spoonful!
Tips for the Best Italian Zucchini Soup
Want to take your Italian Zucchini Soup from “good” to “OMG AMAZING”? Here are a few little secrets I’ve learned along the way. These tips will seriously elevate your soup game!
- Zucchini TLC: Don’t overcook the zucchini! You want it tender, but still with a *little* bite. Mushy zucchini? No way!
- Herb Power: Fresh herbs are where it’s at! They add so much flavor and brightness. Dried herbs just don’t compare, trust me.
- Taste, Taste, Taste!: Seasoning is EVERYTHING! Adjust the salt, pepper, and even the red pepper flakes to *your* liking. It’s your soup, make it perfect for you!
- Parmesan Perfection: Use good quality parmesan cheese, and grate it fresh. It makes all the difference!
Variations on This Italian Zucchini Soup Recipe
Okay, so you’ve made the basic Italian Zucchini Soup. Now what? Let’s get creative! The beauty of this recipe is how easy it is to customize. Wanna switch things up? Here are a few ideas to get you started!
- Herb It Up!: Try different herbs like thyme or oregano. They add a totally different vibe!
- Spice It Right: A pinch of smoked paprika? Amazing!
- Veggie Remix: Throw in some diced carrots or potatoes for extra heartiness.
- Creamy Dreamy: Swirl in a little cream at the end for a richer, more decadent soup.
- Cheese, Please!: Experiment with different cheeses. How about some ricotta or a sprinkle of Pecorino Romano? Yum!
Seriously, don’t be afraid to play around and make this Italian Zucchini Soup your own! Cooking should be fun, right?
Serving Suggestions for Your Italian Zucchini Soup
Alright, you’ve got this amazing Italian Zucchini Soup… now what do you serve with it? I’ve got a few ideas! First off, you *gotta* have some crusty bread for dipping. A simple side salad is always a winner, too. Or, for the ultimate comfort meal? Grilled cheese sandwich, baby! Trust me on that one.
Storing and Reheating Italian Zucchini Soup
Got leftovers? Lucky you! This Italian Zucchini Soup tastes even better the next day, if you can believe it! Just pop it in an airtight container and store it in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. When you’re ready to eat, reheat it on the stovetop over medium heat or in the microwave. Easy peasy!
Italian Zucchini Soup: Frequently Asked Questions
Got questions about this Italian Zucchini Soup? I’ve got answers! Here are a few things folks often ask me. If you’re wondering something else, just drop a comment below!
Can I make Italian Zucchini Soup ahead of time?
Totally! In fact, I think it tastes even *better* the next day! Just make the soup as directed, let it cool completely, and then store it in an airtight container in the fridge. It’ll keep for about 3 days. So, yeah, it’s a perfect make-ahead meal!
Is Italian Zucchini Soup healthy?
You betcha! This Italian Zucchini Soup is packed with veggies, so it’s loaded with vitamins and fiber! Plus, it’s relatively low in calories and fat. Of course, if you add a ton of parmesan or cream, that’ll change things a bit. But overall, it’s a super healthy and delicious meal option!
Can I freeze Italian Zucchini Soup?
Yep! Freezing this soup is a great way to have a quick and easy meal on hand whenever you need it. Just let the soup cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, since liquids expand when frozen. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or use the defrost setting on your microwave. Easy peasy!
Estimated Nutritional Information for Italian Zucchini Soup
Okay, so here’s the deal: nutrition info can vary *a lot* depending on the brands and ingredients you use. So, consider this a rough estimate, okay?
Enjoy Your Homemade Italian Zucchini Soup!
And there you have it! I hope you love this Italian Zucchini Soup as much as I do. Be sure to leave a comment and let me know what you think! Oh, and don’t forget to rate the recipe and share it with your friends on social media!
Print
Disgustingly Easy Italian Zucchini Soup in 20 Minutes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Italian
- Diet: Vegetarian
Description
A flavorful and comforting Italian Zucchini Soup that is easy to make.
Ingredients
- 3 tablespoon olive oil
- 1 small onion diced (70g)
- 2 ribs celery diced (80g)
- 1 fennel finely sliced (200g)
- 4 cloves garlic minced
- 3 to 4 zucchini cut into half moons (12oz / 350g)
- 3/4 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 can cherry tomatoes or chopped tomatoes, 14oz / 400g
- 4 cups vegetable stock or chicken stock, 1 litre
- 1/4 teaspoon red pepper flakes or chilli flakes
- 1/4 teaspoon apple cider vinegar
To Serve
- 2 tablespoon parsley chopped
- 2 tablespoon basil chopped
- 1/4 cup parmesan 30g
Instructions
- Heat the olive oil in a dutch oven or large soup pot.
- Add the onion, celery and fennel and saute on a medium heat for 3 to 4 minutes until soft. Add the garlic for 1 minute.
- Add the zucchini, salt and pepper and bay leaves for 2 minutes.
- Add the tomatoes (if using whole cherry tomatoes, crush a few with the back of a spoon), stock and chilli flakes.
- Simmer on a medium / low heat for about 15 to 20 minutes to release the flavours.
- Add apple cider vinegar and adjust the seasoning to taste. Stir through chopped herbs and top with parmesan.
Notes
- 8.6g net carbs per serving for 4 servings of 1.5 cups.
- 5.7g net carbs per serving for 6 portions of 1 cup each.
- Store in the fridge for 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 252kcal
- Sugar: 5.7g
- Sodium: 500mg
- Fat: 17.6g
- Saturated Fat: 5.2g
- Unsaturated Fat: 12.4g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 4.9g
- Protein: 11.1g
- Cholesterol: 15mg
