Zucchini Soup with Cheese and Eggs

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Servings: 6


  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 5 small zucchini, diced
  • 4 cups hot chicken broth or water
  • Salt
  • Freshly ground pepper
  • 2 eggs
  • 1/3 cup grated Pecorino or Parmesan cheese
  • 1 small bunch fresh basil, torn into small pieces
  • Fried bread slices (optional)


    • Heat olive oil in large saucepan set over medium-high heat; sauté zucchini until lightly browned. Add chicken broth, and salt and pepper to taste. Bring to boil; reduce heat to medium-low and simmer for 10 minutes.
    • Meanwhile, in small bowl, whisk eggs with cheese until combined. Pour egg mixture into saucepan. Stir well; stir in basil. Ladle soup over fried bread slices before serving (if using).


    Tip: To make this dish gluten free, skip the bread.


    Recipe provided by Chef Mary Ann Esposito