Italian Zucchini Soup
Italian zucchini soup is a simple and economical recipe comprised of zucchini, eggs, and a generous dose of Pecorino Romano cheese. It’s also known as “Italian egg drop soup.”
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The world is filled to the brim with humble soups created generations ago when our ancestors tried to make the most of what they had. French onion and cioppino soups are two classic examples (although both are now considered more high-end), and this Italian zucchini soup is another (although it’s not so high-end).
You’ll likely never find this on a posh restaurant menu because it’s never achieved that elite status, but it’s nonetheless delicious and comforting, especially if you love zucchini.
I once had this Italian landlady in Brooklyn who was in her eighties and sometimes brought me food she cooked in her modest 1960s-style kitchen (with no pushback from me). I remember peppers and eggs (here’s my version of a peppers and eggs sandwich) fried eggplant, homemade pizza, and this Italian zucchini soup.
This soup requires few ingredients, including the very neutral-tasting zucchini, so the key to achieving flavor here is browning the zucchini, using enough salt, and adding enough Pecorino Romano, Parmigiano Reggiano, or other similar high-quality cheese. Ordinary Parmesan won’t cut it here.
Of course, “too much cheese” is anathema in my world, so be generous when you top this soup with it. You’ll thank me later. 🙂
Why You’ll Love This Italian Zucchini Soup
- It’s economical: The Pecorino Romano cheese (if you use it) is the most expensive ingredient on the list. But if you stockpile this cheese like I do, then it shouldn’t be a problem.
- This soup is delicious year-round: It’s warm and cozy in the colder months, but it’s also a nice summer soup thanks to the zucchini.
- It’s good leftover: That’s true of most soups, but this doesn’t absorb as much liquid as it sits because of the zucchini’s high water content.
Ingredients You’ll Need
- Extra Virgin Olive Oil: Make sure it’s extra-virgin and not “regular” olive oil.
- Fresh Garlic: You can sub with garlic powder if you don’t have fresh (start with 1/4 teaspoon).
- Yellow Onion: This, along with the zucchini, adds a sweetness to this soup.
- Zucchini: You can use yellow squash if you can’t find zucchini.
- Low-Sodium Vegetable Broth or Stock: This is the flavorful, vegetarian, base.
- Eggs: Large are best.
- Pecorino Romano Cheese: The king of “Parmesan” IMO. Whatever you use, ensure it’s sharp.
- Italian Flat-Leaf Parsley: Optional but recommended for freshness.
See the recipe card below for more information on ingredients and quantities.
How to Make Italian Zucchini Soup
- Cook the veggies: Heat the oil in a large pot. Add the garlic and onion and cook until soft. Add the zucchini and cook until soft and golden, 10 to 12 minutes, stirring often. Transfer the zucchini to a plate.
- Pour in the liquid: Pour in the broth and water; bring to a boil then reduce to a simmer.
- Add the eggs: Slowly pour in the whisked eggs, stirring constantly, until they turn ribbon-like.
- Add back the zucchini: Stir back in the zucchini and add the Pecorino. Simmer the soup gently for 2 minutes.
- Finish: Ladle the soup into bowls and garnish with fresh parsley and more Pecorino.
Pro Tips
Add more or less liquid depending on desired texture: If you want your soup on the chunkier side, use 1 to 2 fewer cups of liquid. In the case of this recipe, that would mean omitting part or all of the water.
Cook the zucchini until golden brown: This will help enhance its flavor. I also recommend using a Dutch oven to make soup, which I think helps make vegetables more tasty.
Peel the zucchini, if desired: If you dislike the skin, remove it.
Suggestions for Variations and Substitutions
- Replace the vegetable broth or stock with chicken broth or stock for more flavor.
- You can use yellow squash instead of zucchini. Prepare it the same way.
- Add some small pasta for a more robust soup. No more than 1/2 cup.
- You can replace the Pecorino Romano with Parmigiano Reggiano or other similar, high-quality cheese.
Recipe FAQs
Yes! In fact, this zucchini soup is also known as “Italian egg drop soup.” However, the flavor profile of this Italian soup is, not surprisingly, completely different from its Chinese counterpart.
For this recipe, I recommend yellow squash. You can prepare it the same way as the zucchini.
You can, but use vegetable broth if you want to keep this soup vegetarian.
Storage
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
I don’t recommend freezing this Italian zucchini soup because the zucchini will turn mushy from its high water content.
Reheat
Reheat on the stovetop or in the microwave in a microwave-safe container.
More Soup Recipes
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Italian Zucchini Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves peeled and minced
- ½ cup yellow onion peeled and chopped
- 4 zucchini medium-size, skin-on, cut in half lengthwise, then cut into ¼" pieces (Note 1)
- 1 teaspoon kosher salt divided
- Black pepper freshly ground, to taste
- 4 cups low-sodium vegetable broth or stock (Note 2)
- 2 cups water
- 3 eggs large, whisked
- ⅓ cup Pecorino Romano cheese plus more, grated (Note 3)
- Italian flat-leaf parsley minced
Instructions
- In a large pot, preferably a Dutch oven, heat the olive oil. Add the garlic and onions and sautée until soft and translucent, about 5 minutes.2 tablespoons extra virgin olive oil; 3 garlic cloves, peeled and minced; ½ cup yellow onion, peeled and minced
- Add the zucchini along with half the amount of salt and the pepper. Sautée the zucchini until soft and golden brown, about 10 to 12 minutes, stirring often.4 zucchini, medium-size, skin-on, cut in half lengthwise, then cut into ¼" pieces; ½ teaspoon kosher salt; freshly ground black pepper, to taste
- Transfer the zucchini to a plate and cover it with aluminum foil. It's fine if you scoop out some of the garlic and onion, as you can't really avoid it. Pour in the broth, water, and remaining salt; bring the liquid to a boil then reduce to a simmer. 4 cups low-sodium vegetable broth or stock, 2 cups water, ½ teaspoon kosher salt
- Slowly pour the whisked eggs into the pot while constantly stirring with a spoon. The eggs will become ribbon-like, just like with Chinese egg drop soup.3 large eggs, whisked
- Add the zucchini (and any accompanying onions and garlic) back to the pot along with the cheese and stir. ⅓ cup Pecorino Romano cheese, grated
- Allow the soup to simmer gently for about 2 minutes before removing from the heat. Taste for salt, and add the parsley and garnish each serving with more, if desired. Top with more Pecorino Romano. Enjoy!Italian flat-leaf parsley, minced
