Easy Italian Zucchini Soup with Fresh Basil Pesto

Zucchini, potatoes, pasta, and a swirl of fresh basil pesto come together in this light and flavorful Italian soup. The aroma of the pesto melting into the hot broth is simply irresistible, and I love how it turns a pot of simple vegetables into something special.

This recipe is inspired by the beloved Italian classic but I’ve lightened it up to make it more Weight Watchers friendly. It’s satisfying without being heavy, perfect for using summer zucchini and basil when they’re at their peak. And if fresh basil isn’t in season or if I’m feeling lazy, I often make this soup recipe even easier by using my favorite jarred pesto instead.

I like to pair this soup with a simple green salad and slice of crusty bread for a simple wholesome meal that feels both comforting and fresh.

Why You’ll Love This Recipe

• Simple ingredients – Zucchini, potatoes, pasta, and pesto are easy to find and come together quickly.
• Full of flavor – The fresh basil pesto (or jarred, if that’s what you have on hand) gives this soup its irresistible aroma and taste.
• Light but satisfying – It’s hearty enough for a meal yet won’t weigh you down, making it perfect for lunch or dinner.
• Versatile – You can keep it vegetarian with vegetable broth (affiliate link), use chicken broth for more richness, or make it creamier by blending.
• WW friendly – With just the right balance of vegetables, broth, and pasta, this soup fits easily into a Weight Watchers lifestyle.

Easy Italian Zucchini Soup Ingredients

• Extra virgin olive oil (affiliate link) – Blended into the pesto for richness.
• Olive oil – Used to sauté the onions and add richness.
• Onions – Create a flavorful base for the soup.
• Zucchini – The star of the dish, cut into bite-size pieces.
• Waxy potatoes – Add creaminess and body to the broth.
• Chicken broth – Gives depth of flavor (use vegetable broth (affiliate link) to make it vegetarian).
• Water – Keeps the soup light while stretching the broth.
• Salt and black pepper – To season and bring everything together.
• Spaghetti – Broken into small pieces for texture and heartiness.
• Garlic, basil, and parsley – The base of the fresh pesto.
• Parmesan cheese – Adds savory, nutty flavor to the pesto and soup.

Substitutions & Variations

• Potatoes – Any kind of potato will work here. Waxy potatoes hold their shape best, but russets or Yukon Golds will also be fine.
• Pasta options – Instead of broken spaghetti, you can use any small pasta such as elbows, orzo, ditalini, or small shells.
• Make it vegetarian – Swap the chicken broth for vegetable broth or even water.
• Jarred pesto – Use a good-quality store-bought pesto to save time; refrigerated pesto usually tastes freshest.
• Creamier soup – Blend all or part of the soup before adding the pesto for a smoother texture.
• Lower points option – Replace some of the potatoes with cauliflower florets to cut calories and WW Points.
• Low-carb twist – Skip the pasta and add white beans for extra protein and fiber.
• Change the greens – Spinach, kale, or arugula can be blended into the pesto for a different flavor profile.

Calories and WW Points

• Calories: About 147 per serving
• WW Points: To see your WW Points for this recipe, track it in the WW App! (You must be logged into WW on a smartphone or tablet.)
• Old Points: 4 PointsPlus

How to Make Easy Italian Zucchini Pesto Soup

Step 1: Sauté the onions

Heat the olive oil in a medium pot set over medium heat. Add the onions and cook, stirring often, until they are tender and golden, about 10 minutes.

Step 2: Add the vegetables and broth

Stir in the zucchini, potatoes, chicken broth, and water. Bring the liquid to a gentle simmer and cook until the vegetables are tender, about 20 minutes. Season with salt and pepper.

Step 3: Cook the pasta

Add the broken spaghetti (or other small pasta) to the pot and simmer until the pasta is tender, 10 to 15 minutes more.

Step 4: Prepare the pesto

While the pasta cooks, make the pesto. In a food processor (affiliate link), combine the garlic, basil, and parsley. Pulse until finely chopped. Add the Parmesan and gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper.

Step 5: Combine the soup and pesto

Whisk about 1 cup of the hot soup into the pesto to loosen it, then stir the pesto mixture back into the pot with the rest of the soup. Let rest for about 5 minutes to allow the flavors to blend.

Step 6: Taste and serve

Taste and adjust seasoning if needed. Serve hot, topped with additional grated Parmesan if desired.

Recipe Notes

• Pesto – Fresh homemade pesto gives the best flavor, but good-quality jarred pesto works well and makes the recipe quicker. Refrigerated versions usually taste fresher than shelf-stable jars.
• Texture – If you prefer a creamier soup, puree all or part of it before adding the pesto.
• Make ahead – The flavors develop even more after resting. This soup tastes great reheated the next day.
• Storage – Store leftovers in the fridge for up to 3 days. The pasta may soak up broth, so add a splash of water or broth when reheating.

Serving Suggestions

• With bread – A slice of crusty Italian bread, focaccia, or even garlic bread pairs beautifully and helps soak up the flavorful broth. These savory rosemary parmesan focaccia muffins would be great alongside
• With a salad – Serve alongside a light green salad or a tomato–cucumber salad for extra freshness and crunch.
• With extra vegetables – Add a side of roasted or grilled vegetables for more color and nutrition. These parmesan broiled tomatoes would be nice.
• Seasonal tip – In summer, enjoy this soup just warm instead of piping hot for a lighter feel.

If you’ve made this Vegetarian Italian Pesto Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Slightly adapted from 1,000 Italian Recipes (affiliate link) by Michele Scicolone.

More WW-Friendly Vegetable Soups

If you’re a fan of this zucchini and pesto soup, I think you’ll also enjoy some of my other lightened-up vegetable soups.

• When I’m looking for something simple and fresh, I turn to my Zucchini Soup. It’s quick to make, full of flavor, and one of my favorite ways to use up extra zucchini from the garden.
• For a more classic option, my Simple Garden Vegetable Soup is always a winner. Packed with colorful veggies, it’s the kind of soup I make when I want to fill up without a lot of fuss.
• On days when I want my slow cooker to handle dinner, I love making Slow Cooker Vegetarian Minestrone. It’s hearty, comforting, and full of Italian flavors that remind me of this pesto soup.
• And in the warmer months, my Summer Vegetable Soup is a go-to. It highlights zucchini, tomatoes, and other seasonal vegetables for a bowl that’s both light and satisfying.

Want More Light & Flavorful Soup Recipes?

If you enjoy simple, veggie-packed meals like this, you’ll love my Ultimate eCookbook Bundle. It’s filled with WW-friendly slow cooker recipes, lightened-up comfort foods, and practical meal ideas designed to keep healthy eating easy and delicious.