Summer Squash Soup w/ tomatoes, pasta, and parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 5.9 g
  • Cholesterol: 11.2 mg
  • Sodium: 354.0 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 11.7 g

View full nutritional breakdown of Summer Squash Soup w/ tomatoes, pasta, and parmesan calories by ingredient

Number of Servings: 4


    6 cups water
    1.5 Rapunzel vegan vegetable no salt added bouillon cubes
    4 oz of whole wheat organic farfalle
    2 cups finely chopped yellow squash
    2 cups finely chopped zucchini
    1 tablespoon chopped fresh parsley
    1 tablespoon chopped fresh basil
    1 tablespoon fresh lemon juice
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon chopped fresh oregano
    1/2 teaspoon freshly ground black pepper
    1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
    1/4 cup thinly sliced fresh basil


Bring bouillon 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.

Serving Size: Makes 4 (2 cup) servings

Number of Servings: 4

Recipe submitted by SparkPeople user THESHRINKINLADY.