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Photo Credit: Elizabeth Newman

Zucchini Artichoke Soup

This is a simple soup that doesn't call for a ton of ingredients, but each one contributes to a wonderful flavor. I find it's even better the next day once all the flavors have a chance to meld together - so plan for leftovers!

zucchini artichoke soup

Zucchini Artichoke Soup


dinner Main Course

Prep Time

10 minutes

Cook Time

55 minutes




Giada De Laurentiis

Image of Zucchini Artichoke Soup



  1. Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
  2. Ladle the soup into bowls. Sprinkle with Parmesan and serve.



per serving
Amount/Serving % Daily Value
33 grams
6 grams
16 grams
Saturated Fat
2 grams
1823 milligrams
5 grams
11 grams
Unsaturated Fat
8 grams
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2 reviews & comments

  • Author's avatar image
    Connie Corsones

    Very disappointing…extremely bland; not you usual delicious recipes…..

  • Author's avatar image
    Ohyler Russell

    Love everything except all of the pasta. Will substitute cauliflower.

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