4 servings (serving size: about 2 cups)

This soup makes the most of fresh summer herbs and squash.

How to Make It

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Ratings & Reviews

A good summer soup with a few changes

May 29, 2016
Very good and easy.  I sauteed some onion first, then added 6 1/2 cups chicken stock and 1/2 cup white wine (no extra water). I also used equal amounts dried herbs, plus cut the zucchini and yellow squash into half moons. I only had 2 cups of uncooked farfalle, but it was plenty. At the end, I topped the soup with some left-over sliced lemon herb grilled chicken breast along with the parmesan cheese and an extra squeeze of fresh lemon juice.

Lauren's Review

June 29, 2015
I thought this soup was just okay.  As other commenters have mentioned, the flavor was a bit lacking... in salt!  It was simple and quick enough, but I probably wouldn't bother making it again.  It just didn't excite me in any way.

sstevens's Review

June 27, 2014
This is a tasty, light soup. I made it a little tastier by adding 1/2 tsp ground ginger and sprinkling some well browned hot italian sausage on top.

Cait1989's Review

August 05, 2013

crusnock's Review

June 25, 2012
A simple soup, but surprisingly tasty. Some reviewers found it bland, which I think is due to the lack of salt. We used regular chicken broth instead of the reduced-sodium and it was perfect. Also, we used a full tsp of fresh thyme, and substituted the fresh oregano for 1/2 tsp dried.

emilypdx's Review

September 26, 2011

preciousxian04's Review

August 28, 2011
I was pleasantly surprised. This soup was easy and quick to follow and delicious (but I added salt...)

JillGarton's Review

August 14, 2011
This was very easy to assemble and had a fresh taste. However, I found it a little bland. It tasted like noodles and summer squash in chicken broth with a few herbs. I think next time I would maybe carmelize onions and then saute the summer squash with the onions for a couple of minutes to give it a little more depth. I will try it again, but it definitely needs to be modified for my taste.

KristenK's Review

August 26, 2010
This soup was great for so few ingredients! I used what I already had at home, fresh basil, but otherwise dried herbs, and whole wheat rotini instead of regular bow-tie pasta. Reading a tip from another reviewer, I only boiled the pasta for 5 minutes before adding the squash. It was perfectly cooked. I was surprised at the flavor and it was quite filling as a meal. I will definitely make again!

heaven28rangers's Review

July 22, 2010
My only problem was that the pasta did not need as much cooking time as is stated. Even with softer pasta, it was still delicious and simple.