Lemon Zucchini & Ditali Pasta Soup

with Cheesy Baguettes

40 MIN

$17.99 2 Servings

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From the Test Kitchen

This bright, zesty soup features tender ditali pasta, zucchini, and spinach stirred into a lemon-rosemary chicken broth—topped with a mixture of parsley, parmesan, and lemon zest for even more punchy flavor. A side of toasted baguette topped with melty grand cru cheese is the perfect partner for the hearty soup.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Ditali Pasta
⅓ cup Mirepoix
5 oz Baby Spinach
1 cup Lemon-Rosemary Chicken Bone Broth
1 Zucchini
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Parmesan Cheese
1 bunch Parsley
1 Small Baguette
2 oz Grand Cru® Cheese
1 Lemon

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve the baguette horizontally. Small dice the zucchini. Roughly chop the parsley leaves and stems. Grate the grand cru on the large side of a box grater. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons (save the lemon for future use if desired). In a bowl, combine the lemon zest, chopped parsley, and parmesan. Stir to thoroughly combine.

2 Cook the pasta

Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly. Rinse and wipe out the pot.

3 Make the cheesy baguettes

Meanwhile, line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Evenly top with the grated grand cru. Bake 9 to 11 minutes, or until the cheese is melted and the bread is lightly toasted. Carefully transfer to a cutting board; halve on an angle.

4 Make the soup & serve your dish

Meanwhile, in the same pot, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the mirepoix and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the broth (carefully, as it may splatter) and reserved pasta cooking water. Simmer 2 to 3 minutes, or until heated through. Add the spinach and cooked pasta; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined and the spinach is wilted. Turn off the heat. Serve the soup topped with the parsley mixture. Serve the cheesy baguettes on the side. Enjoy!