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bowl of zucchini egg drop soup

Italian Zucchini Egg Drop Soup

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 6 1x


A hearty Italian-inspired soup featuring fresh zucchini, eggs, and parmigiana cheese.


  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 pounds zucchini (about 4 large), shredded using the shredding blade of your food processor (5-6 cups shredded)
  • Salt
  • Pepper
  • 3 large eggs
  • 1/3 cup grated parmigiana Reggiano or another good quality parmesan cheese
  • 4 cups low salt chicken broth (I recommend Swanson's)
  • 2 cups water
  • 12-14 fresh basil leaves, roughly chopped plus more for garnish
  • Grated parmigiana cheese to sprinkle on top


  1. Heat oil  (2 tablespoons) in a skillet over medium-low heat. Add onions and garlic. Cook for 8 minutes or until onions are soft and translucent. Add zucchini and turn heat up to medium-high. Cook, stirring frequently until tender, 4-5 minutes. Stir in salt (1/2 teaspoon) and pepper (1/2 teaspoon). Remove from heat.
  2. In a small bowl whisk eggs, parmesan cheese (1/3 cup), salt (1/2 teaspoon) and pepper (1/2 teaspoon). Set aside.
  3. In a medium saucepan bring broth (4 cups) and water (2 cups) to a  gentle simmer. Whisk the simmering broth as you pour in 1/3 of the egg mixture. Allow broth to return to a simmer. Repeat with another 1/3 of the egg mixture. When broth returns to a simmer, add the rest of the egg mixture while whisking. Add zucchini mixture and simmer just until heated through. Right before serving, stir in chopped basil.
  4. Ladle soup into bowls. Garnish with additional shredded basil. Season with salt and fresh ground pepper, to taste. Pass around extra parmigiana cheese.
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Soup
  • Method: stove top
  • Cuisine: Italian

Keywords: Egg drop soup with shredded zucchini