Italian Zucchini Pesto Soup Recipe
Simple and delicious, the star of this zucchini soup is the pesto.
Servings: 8
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1.25 pounds zucchini (about 4 small), cut into bite-size pieces
- 3 medium waxy potatoes, cut into bite-size pieces
- 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.
Notes
Serving size: 1 cup
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
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.
Nutrition
Serving: 1cup | Calories: 147kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 355mg | Potassium: 621mg | Fiber: 1g | Sugar: 5g | Vitamin A: 439IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 1mg