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Italian summer soup in a white bowl
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Italian Summer Soup

Italian summer soup is loaded with fresh summer produce simmered into a rich, tomato based broth. This summer garden vegetable soup lets you enjoy soup season even in the warm weather!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Servings: 8
Calories: 102kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 2 tbsp butter
  • 2 cups diced yellow onion
  • 20 cloves garlic roughly chopped
  • 2 cups celery thinly sliced
  • 1 large yellow summer squash cut into 1/2" slices, then quartered
  • 1 large zucchini cut into 1/2" slices, then quartered
  • 3 tsp dried oregano
  • 3 tsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 14.5 oz can diced tomatoes undrained
  • 1 15 oz can tomato sauce
  • 4 - 4 1/2 cups chicken broth or stock
US Customary - Metric

Instructions

  • Add the butter to a large pot set over medium heat. Stir in the onions, garlic, and celery then saute them just until softened and the onions are translucent.
    2 tbsp butter, 2 cups diced yellow onion, 20 cloves garlic, 2 cups celery
  • Add the squash and zucchini to the pot and stir them to combine.
    1 large yellow summer squash, 1 large zucchini
  • Add the seasonings to the pot, again stirring them in to evenly incorporate.
    3 tsp dried oregano, 3 tsp dried basil, 1/2 tsp crushed red pepper flakes, 1/2 tsp salt, 1 tsp ground pepper
  • Add the tomatoes, sauce, and broth- again stirring until everything's evenly combined.
    1 14.5 oz can diced tomatoes, 1 15 oz can tomato sauce, 4 - 4 1/2 cups chicken broth
  • Bring to a boil then reduce the heat to low and simmer, just until the squash is tender, roughly 10-15 minutes.
  • Serve warm with crusty bread and enjoy!

Notes

  • You can fill this soup out with other veggies. Canned, drained white beans, fresh spinach leaves, cut fresh garden green beans, and even diced bell peppers would all be delicious additions to this soup.
  • Aside from adding other veggies, you could also stir in small pasta like orzo or even rice for a heartier soup.
  • Serve it with a sprinkle of Italian cheese.

Nutrition

Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 945mg | Potassium: 669mg | Fiber: 4g | Sugar: 8g | Vitamin A: 711IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 2mg