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Italian Zucchini Soup

Jennifer Adams

"A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen."
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50 m servings 108 cals
Original recipe yields 10 servings


  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1137 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

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Read all reviews 3
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Least positive

Yummy soup.. I had roasted peppers so I used those, left out the canned soup and pureed most of it with my immersion blender

Wow this has too much black pepper! Even my husband who dumps black pepper on everything thought it was too much. I halved the recipe but used the whole can of tomato soup. The soup was good ...

I have a garden and in early sept. I have a ton of zucchini and omg tomatoes. So I was happy to see it took 8 cups of these two I items. The only thing I did different was I added garlic which I...