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

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.

emilypdx's Review

September 26, 2011

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.

fromtheoven's Review

June 26, 2009
Very tasty! Great for summer herbs and squash. We upped the vitamins by pouring hot soup over about a cup of fresh spinach. Delicious.

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!

davidslori's Review

June 02, 2009
I made this soup for my family, and although we all enjoyed it, it didn't fill up my husband or son (kinda new that going in). Served with garlic basil toast. I didn't have fresh herbs and used smaller amounts of the dried. I need to experiment with the amount as the soup was on the bland side, however this can be a good thing if you're in the mood for something lighter. It was easy to make, and I sliced, quartered and slivered the zucchini/squash (therapy). I had bought pecorino romano cheese instead of what the recipe called for, and it was a nice addition and actually made the soup more alive. I will make this again, but am sad at the sodium amount. Perhaps will use a little more water and less chicken broth next time.

preciousxian04's Review

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

AuntSandy's Review

September 27, 2009
This soup was excellent! My husband asked me to make it again and I had to scramble to find the recipe...glad it was still here. We do love it! (I love the fact that it's so easy to make.) I prepared it with jarred herbs/spices as I did not have the fresh on hand...it was delicious.

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.