Yield
4 servings (serving size: 2 cups soup and 1 tablespoon cheese)

Preparation time: 8 minutes | Cooking time: 20 minutes

How to Make It

Step 1

Cook pasta per package directions, omitting salt and fat.

Step 2

Cook bacon in a Dutch oven over medium-high heat for 3 minutes. Add onion and garlic; cook 2 minutes. Stir in zucchini; cook for 5 minutes. Add broth, scraping pan to loosen browned bits. Stir in black pepper, tomatoes, and bell peppers; cook 7 minutes. Stir in pasta and parsley. Ladle into bowls; sprinkle with cheese.

Ratings & Reviews

combatTVgirl's Review

tara31
January 14, 2012
Great soup, and a nice base for other things. The first time I made this with fusilli; now I usually throw in whatever leftover pasta I have and warm it through. Once I added some leftover cheese-and-prosciutto-stuffed tortellini; that was really good. I usually chop the zucchini too; makes it easier to eat.

GayleR's Review

SisterKitty
July 04, 2011
Would be easier to eat if zucchini was chopped, not sliced. I didn't think the flavors melded real well, but my husband liked this a lot.

tara31's Review

combatTVgirl
July 17, 2009
I used no-chicken broth and Morningstar veggie bacon for a vegetarian soup. Excellent way to use zucchini from the garden. Even better the next day!

SisterKitty's Review

GayleR
January 27, 2009
great tasting soup.