Italian Zucchini Pesto Soup 5 Weight Watchers Freestyle SmartPoints
3.86 from 7 votes

Italian Zucchini Pesto Soup Recipe

Simple and delicious, the star of this zucchini soup is the pesto.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8
Calories: 147
Author: Martha McKinnon | Simple Nourished Living

Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 1.25 pounds zucchini (about 4 small)
  • 3 medium waxy potatoes
  • 2 cups chicken broth
  • 4 cups water
  • Salt and freshly ground black pepper
  • 1 cup broken spaghetti
  • 2 cloves garlic, peeled
  • 1/2 cup fresh basil
  • 1/4 cup fresh Italian flat leaf parsley
  • 1/2 cup grated Parmesan cheese, plus more for serving if desired
  • 2 tablespoons extra virgin olive oil

Instructions

  • Pour the oil into a medium pot set over medium heat. Add the onions. Cook, stirring often, until the onions are tender and golden, about 10 minutes. 
  • Add the zucchini, potatoes, broth and water. Bring the liquid to a gentle simmer and cook until the vegetables are tender, about 20 minutes. 
  • Add salt and pepper to taste. Stir in the pasta and simmer until the pasta is tender, 10 to 15 minutes more.
  • Meanwhile prepare the pesto: In a food processor, chop the garlic, basil and parsley until very fine. Add the cheese an gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper.
  • Transfer the pesto to a medium bowl. Whisk in about 1 cup of hot soup into the pesto. Stir the pesto into the pot with the rest of the soup. Let rest about 5 minutes. Taste and adjust seasoning.
  • Serve with additional grated Parmesan if desired.

Recipe Notes

Italian Zucchini Pesto Soup Additions & Variations:
Creamier? cool the soup slightly, then puree it in batches prior to serving
Fewer Points? substitute cauliflower florets for the potatoes and use less oil in the pesto
Low Carb? substitute cauliflower florets for the potatoes and white beans for the spaghetti
Quicker? substitute your favorite jarred pesto for fresh. I like the refrigerated one from Costco.
Vegetarian? Substitute vegetable broth for chicken broth
Not Soup Season? Serve this soup the way Italians do in summer, just warm instead of steaming.
Serving size: 1 cup
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Nutrition Facts
Italian Zucchini Pesto Soup Recipe
Amount Per Serving (1 cup)
Calories 147 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 12g4%
Fiber 1g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Italian
Keyword: easy zucchini soup with pesto, vegetable pesto soup