Mama Teresa's Vegetable Soup

A hearty Italian-style vegetable soup made with fresh tomatoes, zucchini, potato, and aromatics, finished with a savory egg and Parmigiano-Reggiano cheese mixture. This comforting soup combines garden vegetables with herbs for a nourishing meal.

4 servings

53 min

Published October 4, 2025

Ingredients

•6 oz plum tomatoes
•2 tablespoons extra-virgin olive oil
•1 small onion
•1 large yellow potato
•2 medium zucchini
•1 rib celery
•3½ cups water
•1½ tablespoons fresh basil
•1½ tablespoons fresh flat-leaf parsley
•1 teaspoon dried oregano
•1¼ teaspoons coarse gray sea salt
•¼ teaspoon coarsely ground black pepper
•1 large egg
•2 tablespoons Parmigiano-Reggiano

Cooking Instructions

1.
Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.
5 min
2.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
5 min
3.
Meanwhile, peel potato and cut into 1/4-inch dice.
3 min
4.
Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes. Add water, herbs, sea salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes. Remove from heat.
35 min
5.
Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring. Divide among 4 bowls and serve with olive oil and cheese.
5 min

Ingredients

•6 oz plum tomatoes

•2 tablespoons extra-virgin olive oil

•1 small onion

•1 large yellow potato

•2 medium zucchini

•1 rib celery

•3½ cups water

•1½ tablespoons fresh basil

•1½ tablespoons fresh flat-leaf parsley

•1 teaspoon dried oregano

•1¼ teaspoons coarse gray sea salt

•¼ teaspoon coarsely ground black pepper

•1 large egg

•2 tablespoons Parmigiano-Reggiano

Cooking Instructions

Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.

5 min

Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.

5 min

Meanwhile, peel potato and cut into 1/4-inch dice.

3 min

Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes. Add water, herbs, sea salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes. Remove from heat.

35 min

Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring. Divide among 4 bowls and serve with olive oil and cheese.

5 min