Dinner recipe · from the recipe book

Tomato Cod Noodle Soup with Zucchini

Name: Tomato Cod Noodle Soup with Zucchini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp (27 g) Olive oil; 1½ medium (160 g) Yellow onion, diced; 2 stalks (80 g) Celery, sliced; 2 medium (120 g) Carrots, diced; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; ½ tsp (1 g) Crushed red pepper; 2 tsp (2 g) Dried oregano; 14½ oz (411 g) Diced tomatoes, canned; 3 cups (660 g) Vegetable broth; 2 cups (480 g) Water; 6 oz (170 g) Pasta, dry, small shape such as ditalini; 1 medium (196 g) Zucchini, diced; 1¼ lb (560 g) Cod fillet, cut into 1-inch chunks; 3 cups loosely packed (90 g) Baby spinach; 2 tbsp (30 g) Lemon juice; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper; ½ cup leaves (12 g) Fresh basil, torn; 3 tbsp grated (20 g) Grated Parmesan

A bright, garlicky tomato broth with tender flakes of cod, short pasta, zucchini and spinach, finished with basil and a little lemon.

Dutch oven
45 min · 30 min hands-on
Serves 4
Italian
Pescatarian

46–60 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

2 tbsp27 gOlive oil
1½ medium160 gYellow oniondiced
2 stalks80 gCelerysliced
2 medium120 gCarrotsdiced
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
½ tsp1 gCrushed red pepper
2 tsp2 gDried oregano
14½ oz411 gDiced tomatoes, canned
3 cups660 gVegetable broth
2 cups480 gWater
6 oz170 gPasta, drysmall shape such as ditalini
1 medium196 gZucchinidiced
1¼ lb560 gCod filletcut into 1-inch chunks
3 cups loosely packed90 gBaby spinach
2 tbsp30 gLemon juice
¼ tsp2 gSalt
½ tsp1 gBlack pepper
½ cup leaves12 gFresh basiltorn
3 tbsp grated20 gGrated Parmesan

Steps

Dice the onion and carrot, slice the celery, mince the garlic, dice the zucchini and tear the basil. Cut the cod fillet into 1-inch chunks and keep it chilled until step 6.
Heat the olive oil in a Dutch oven over medium heat. Add the onion, celery and carrot and cook, stirring, until softened, about 7 minutes.
Add the garlic, tomato paste, red pepper flakes and oregano and stir for 1 minute until the paste darkens.
Pour in the canned tomatoes, vegetable broth and water and bring to a boil.
Stir in the pasta and zucchini and simmer until the pasta is just tender, about 8 minutes.
Season the cod fillet chunks with the salt and black pepper, lower the cod into the gently simmering soup and cook without stirring hard until the cod flakes and reaches 145°F (63°C), 4 to 5 minutes.
Gently stir in the spinach until wilted, then add the lemon juice.
Ladle into bowls and top with the basil and Parmesan.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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