Heat olive oil in a soup pot, sauté chopped onion and garlic paste until soft.
Add chopped tomatoes, zucchini cubes, and dried oregano; cook for 5 minutes.
Pour in vegetable broth, add salt and black pepper, and bring to a boil.
Add penne pasta and simmer uncovered for 12 minutes until pasta is tender.
Serve hot with a drizzle of extra olive oil.