SHOP the Ingredients Needed for this Recipe
Bring the water to a boil in a large pot. Add the potatoes and cook for about 8 minutes, until they begin to soften.
Stir in the bouillon cubes and let them dissolve completely. (If using broth instead of water and bouillon, simply add the broth and bring it to a gentle boil.)
Add the cherry tomatoes, zucchini, whole garlic cloves, and basil. Simmer for 10 to 15 minutes, or until the vegetables are tender and the tomatoes have softened into the broth.
Taste the soup and season with salt and freshly ground black pepper as needed.
Add the broken spaghetti directly to the pot and cook according to the package directions until al dente, stirring occasionally so the pasta doesn’t stick.
Ladle the soup into bowls and, if desired, finish each serving with a drizzle of extra virgin olive oil and a generous sprinkle of grated Pecorino Romano or Parmigiano Reggiano.