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    Home » Recipes » Soups

    Creamy Italian Potato & Zucchini Soup

    Published: Sep 17, 2019, Last updated: Sep 17, 2019 by Emily This post may contain affiliate links.

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    Creamy Italian Potato & Zucchini Soup, so easy to whip up using fresh zucchini and store cupboard ingredients. This warming and comforting soup is both creamy and delicious but there's no cream in sight!

    An overhead shot of creamy zucchini soup in two bowl with crusty bread at the side

    I love to make this creamy zucchini soup for a quick lunch or light dinner with lots of crusty bread for dunking.

    You won't believe how much flavour is packed in this soup with just a few simple ingredients.

    I first tasted this soup in a small trattoria in Le Marche years ago and have been making it ever since.

    It's creamy, smooth and delicious with a hint of parmesan and better yet it's healthy...yup there's no cream in sight!

    Oh and if you're looking for even more ways to use zucchini you've got to try our Grilled Zucchini Salad with Melon & Prosciutto (the perfect light lunch) and a great pairing with this soup.

    Ingredients for Making Creamy Zucchini Soup

    • Zucchini (courgettes) - Medium to large sized
    • Onion - yellow onion (or white in the UK)
    • Garlic - fresh, don't use garlic powder as a substitute because it just won't work. You need the fresh taste here.
    • Potato - the secret ingredients to a creamy soup without cream. It gives you a luscious, silky smooth texture as well as adding flavour!
    • Chicken stock - use the highest quality you can get your hands on or homemade if you have it.

    An overhead shot of ingredients used to make creamy zucchini soup

    Prep Your Veggies

    A great tip especially if you're not confident in the kitchen is to prep all your veggies before starting the recipe.

    I like to state how everything needs to be prepared in the ingredients list to make this super easy for you.

    Tip: you don't have to peel the zucchini for making this soup!

    Ingredients prepped, cut and diced for making creamy zucchini soup

    How to Make Creamy Italian Potato & Zucchini Soup - Step by Step

    Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer (photo 1).

    Add the grated zucchini and saute for 1-2 minutes (photo 2).

    Step by step photos for making creamy zucchini soup

    Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes (photo 3).

    Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy (photo 4).

    Does Zucchini Soup Freeze Well?

    Absolutely, this soup freezes really well. Just store it in suitable containers and thaw completely before reheating.

    You can also store leftovers in the fridge for 3-4 days.

    A close up of a spoonful of creamy zucchini soup

    Look how creamy this zucchini soup is and there's no cream in sight!

    To give this soup a richness I love to add a knob of butter in at the very end.

    The end result is comforting, smooth and delicious!

    Top Tips for Making Creamy Zucchini Soup

    • Use high-quality chicken stock for best flavour.
    • If your stock is high in sodium you probably won't need to season with more salt so taste it before adding.
    • You can also use vegetable stock.
    • This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
    • Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
    • Leftovers can be stored in the fridge for 3-4 days or frozen.

    This soup is great for a relaxed weekend lunch or cozy dinner when it's chilly out. I hope you enjoy it as much as I do!

    Other Delicious Soup Recipes to Try;

    • Pappa al Pomodoro - Tomato Bread Soup
    • Roasted Vegetable Soup
    • Wild Mushroom Soup
    • Cinnamon Pumpkin Soup
    • Pastina Soup (Italian Chicken Noodle Soup)
    • Pasta Fagioli Soup – Pasta & Beans

    If you've tried this Creamy Italian Potato & Zucchini Soup or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    5 from 10 votes

    Creamy Italian Potato & Zucchini Soup

    Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 people
    Calories 166kcal
    Author Emily Kemp

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion , diced (white onion UK)
    • 2 cloves garlic , minced or grated
    • 3 medium zucchini (courgettes) , grated using a box grater (900g/1.9 lbs)
    • 1 large potato , cut into medium-sized chunks
    • 4 cups chicken stock (1 litre)
    • 1 tablespoon freshly grated parmesan
    • salt and pepper for seasoning
    • 1 knob (1 tbsp) butter (optional)

    Instructions

    • Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
    • Add the grated zucchini and saute for 1-2 minutes.
    • Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
    • Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
    • Stir in the grated parmesan and butter if using and season with salt and pepper.

    Notes

    • Use high-quality chicken stock for best flavour.
    • If your stock is high in sodium you probably won't need to season with more salt so taste it before adding.
    • You can also use vegetable stock.
    • This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
    • Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
    • Leftovers can be stored in the fridge for 3-4 days or frozen.
     

    Nutrition

    Calories: 166kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
    « Pastina Soup (Italian Chicken Noodle Soup)
    Rosemary Focaccia Bread »

    Reader Interactions

    Comments

    1. Krista

      October 22, 2020 at 10:39 pm

      I literally just finned making it, am eating it now and it's delicious! I forgot the knob of butter, but it's awesome without it! Healthy recipe and no guilt eating a monster 2 cup bowl!! LOL5 stars

      Reply
      • Inside the rustic kitchen

        October 23, 2020 at 5:58 pm

        Hahaa I often go for a second bowl it's totally guilt-free :-D! So happy to hear you enjoyed it.

        Reply
    2. Casey

      October 14, 2020 at 1:03 am

      We had this for supper tonight and it did not disappoint! Who knew such simple ingredients could be this good! I’ve already passed the link on to a friend!5 stars

      Reply
      • Inside the rustic kitchen

        October 14, 2020 at 8:33 am

        Hi Casey, aw I'm so happy you enjoyed it. Thanks so much 🙂

        Reply
    3. JT

      October 13, 2020 at 6:56 pm

      Hi, great recipe. I combined it with another recipe and added a half cup of fresh basil leaves and some cayenne or Sriracha for some heat. Also I used a medium sweet potato instead of white. Came out velvety smooth with a touch of sweetness, fresh and light with a kick of heat. Perfect and healthy! Thanks.

      Reply
    4. Jerry

      August 03, 2020 at 12:16 am

      5 Stars. I skipped the butter and cheese for health reasons but used leftover roasted fingerling potatoes with skins. Fantastic potato flavor. Great soup and very healthy.5 stars

      Reply
      • Inside the rustic kitchen

        August 04, 2020 at 10:58 am

        Hi Jerry, thanks so much for the review, so happy you enjoyed it!

        Reply
    5. Alison

      September 18, 2019 at 2:29 am

      This recipe is fresh and delicious. I'm so excited we're reaching autumn and it's soup season again. I don't usually think of using zucchini in soup, it's such a unique recipe and is on my weekly meal plan for this week!5 stars

      Reply
    6. Beth

      September 18, 2019 at 12:55 am

      I love this creamy (without the cream) recipe!! You had me sold with the mention of crusty bread too!! Delish!5 stars

      Reply
    7. Kelly Anthony

      September 17, 2019 at 10:46 pm

      I really like that you added the potato to add creaminess to the soup without adding a bunch of cream. Such a great idea.5 stars

      Reply
      • Inside the rustic kitchen

        September 17, 2019 at 10:58 pm

        Thanks so much Kelly!

        Reply
    8. Megan

      September 17, 2019 at 10:46 pm

      Thanks so much Emily for another delicious recipe. Such an easy recipe that is so flavorsome.

      Reply
    9. Jas @ All that's Jas

      September 17, 2019 at 10:26 pm

      There's something so satisfying about creamy soups. The season is just perfect for a bowl full of comfort. Love it!5 stars

      Reply
      • Inside the rustic kitchen

        September 17, 2019 at 10:30 pm

        I know, I love creamy soups too!

        Reply
    10. Bernadette Conroy

      October 19, 2018 at 8:12 pm

      Hi, by weight, how much did y'all zucchinis, potato and onion weigh, individually of course, before processing; or perhaps, how many cups full of stuff did it measure out to be. Thanks. This sounds exactly what we had to eat in a restaurant two nights ago, an trying to recreate it!5 stars

      Reply
      • Inside the rustic kitchen

        October 21, 2018 at 3:04 pm

        Hi Bernadette! Sorry, I'm a little late in getting back to you. I didn't weigh the vegetables for this recipe. I always use 4 medium sized zucchini to 1 potato. The potato is what gives the soup a thick and creamy texture so 1 medium to large sized potato is all it needs. I have made this soup serval times and it always turns out really delicious. Hope you enjoy it!

        Reply
    11. Calleigh - TheForkBite

      August 23, 2017 at 2:47 pm

      I absolutely want to try this soup. I’ve been told it’s like a broccoli cheddar soup without the broccoli or the cheddar. I love this kind of texture which is thick and creamy.

      Reply
    12. Patty

      August 23, 2017 at 2:17 pm

      This soup looks so delicious Emily, I love zucchinis in soups, will try your recipe! 🙂5 stars

      Reply
    13. sue | theviewfromgreatisland

      August 23, 2017 at 2:08 pm

      This sounds amazing, and anything that can give me that creamy mouthfeel without cream is a WINNER in my book!

      Reply
    14. Kristen Chidsey

      August 23, 2017 at 1:51 pm

      Isn't it amazing how simple ingredients can just be down right incredible. This soup look like perfection to me.

      Reply
      • Inside the rustic kitchen

        August 23, 2017 at 2:01 pm

        I know, simple food is always my favourite. Thanks so much Kristen.

        Reply
    15. sara | belly rumbles

      August 23, 2017 at 1:47 pm

      This IS my perfect dinner with some crusty bread, loving your recipe. Simply delicious.5 stars

      Reply
      • Inside the rustic kitchen

        August 23, 2017 at 2:01 pm

        Thanks so much Sara!

        Reply

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