Start by chopping all the vegetables and set aside. If you have store-bought frozen broth, bring it to a simmer in a pot to keep warm; otherwise, avoid warming the broth.

Heat a Dutch oven or soup pot over medium heat, add the olive oil, 1 tbsp butter, and chopped veggies (zucchini, tomato, shallot) and stir to combine. Cook for 4-5 minutes. Add the garlic and cook for another 1-2 minutes. Add the broth and bring to a boil. Add the pasta and then reduce to a simmer. Cook, uncovered for about 10 minutes or to your preferred pasta doneness.

Add the remaining 3 tbsp of butter, lemon zest and juice, and grated parmesan. Stir well to combine until the butter has fully melted. Taste the soup and adjust seasoning to your liking, adding a little salt and pepper if needed. Cook for 2-4 more minutes.

Serve and top with fresh basil leaves and more parmesan on top. Enjoy!