☀️ Summer Spinach & Zucchini Soup
🥕 Ingredients
- 2 medium zucchini, sliced or chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup small pasta or orzo
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon dried basil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon paprika, optional
- 1–2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley or basil
- Grated Parmesan cheese, for serving, optional
🍲 Preparation & Method
1. Prepare the vegetables
Wash the zucchini and spinach thoroughly. Chop the zucchini into bite-sized pieces, roughly chop the spinach, finely dice the onion, and mince the garlic.
2. Build the flavor
Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for about 3–4 minutes, until softened. Add the garlic and cook for another 30–60 seconds, just until fragrant.
3. Add the tomatoes and broth
Stir in the diced tomatoes with their juices, vegetable broth, Italian herbs, basil, paprika, salt, and black pepper. Bring the mixture to a gentle boil.
4. Add the zucchini
Add the chopped zucchini. Reduce the heat to medium-low and simmer for about 6–8 minutes, until the zucchini begins to become tender.
5. Cook the pasta
Add the small pasta or orzo and stir well. Simmer according to the pasta package directions, usually around 7–10 minutes. Stir occasionally so the pasta does not stick to the bottom.
6. Add the spinach last
When the pasta is nearly cooked, stir in the fresh spinach. Cook for another 2–3 minutes, just until the spinach wilts and becomes tender.
7. Finish the soup
Taste and adjust the seasoning. Add fresh lemon juice to brighten the flavors, then stir in fresh parsley or basil.
8. Serve
Ladle the hot soup into bowls. Finish with freshly grated Parmesan and a drizzle of olive oil if desired. Serve with crusty bread for a complete meal.
🌿 Why This Soup Is So Special
The combination of zucchini, spinach, tomatoes, and herbs gives this soup a wonderful balance of freshness and comfort. The small pasta makes it more filling, while the lemon at the end keeps the flavor bright rather than heavy.
📜 A Little History
Vegetable soups have long been a practical part of home cooking around the world. Families traditionally used whatever vegetables were available, combining them with broth, herbs, grains, rice, or pasta to create inexpensive and nourishing meals. This summer version follows that same tradition, using fresh seasonal zucchini and spinach with tomatoes and pasta.
❤️ For the Lovers of Homemade Soup
If you love recipes that are simple, comforting, colorful, and made with everyday ingredients, this soup is definitely one to keep. It is wonderful for lunch, a light dinner, or a cozy family meal.
Storage: Cool leftovers promptly and refrigerate in a covered container. Because the pasta continues absorbing broth, you can add a little extra vegetable broth when reheating.
🍋 Final Touch
For an even richer version, add white beans, cooked chickpeas, shredded chicken, or a handful of grated Parmesan. For a completely vegetarian version, simply use vegetable broth and Parmesan-free toppings.
If you love receiving homemade recipes like this, please express something in the comments—even a simple “YUM” ❤️—so I know you’re here and can keep sharing more recipes with you. Thank you!
👇 FULL RECIPE IN THE FIRST COMMENT 💬❤️