Spiralized Zucchini Vegetable Noodle Soup

Spiralized zucchini and sweet potatoes take the place of pasta in this cozy, nourishing Spiralized Zucchini Vegetable Noodle Soup.

Spiralized Zucchini Vegetable Noodle Soup

I always talk about how much I love soup, and now that it’s winter (in Chicago! Ack!), I’m more obsessed than ever. I love making it, I love eating it, I love freezing it… and I love reheating it just to enjoy eating it all over again. There’s never a day that I’m not in the mood for soup – it just makes my body and soul feel so nourished and happy. This blog could have been titled: Love and Lemons and Soup because I first fell in love with cooking by routinely making soup on Sundays.

This was an especially fun soup to make because how pretty are these veggie noodles?! Usually I put pasta in my minestrone, but this time I used spiralized zucchini and sweet potato noodles that I made using the KitchenAid® Spiralizer Attachment. I might never make soup with regular noodles again.

Spiralized Zucchini Vegetable Noodle Soup

Sharp-eyed readers may notice that we’ve replaced our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be exact) one. We loved the old one, but with all the blue in the new kitchen, now seemed like as good a time as any for a change. Plus, I’ll never say no to lemon-colored anything 🙂

I love this new Spiralizer attachment, and here’s why:

  1. It’s easy to clean(!) because only two small pieces of it actually touch the vegetable
  2. It’s simple to use – once you get the hang of putting the attachment on, you just start the mixer and voila! We have spiralized zucchini noodles and spiralized sweet potato noodles for this no-noodle vegetable noodle soup.
  3. It’s fast. Once I load a vegetable in and start, the whole thing is spiralized in seconds.

Spiralized Zucchini Vegetable Noodle Soup

I know what you’re thinking – “that’s one long noodle, I bet you made a mess of yourself trying to eat it.” Well I trimmed it into smaller more bite-sized pieces before adding to the soup, I just thought that the one noodle was super fun.

The rest of the soup is pretty simple but so delicious – carrots, tomatoes, broth, canned or cooked white beans, chickpeas… and it’s flavored with generous amounts of rosemary and fresh thyme. Don’t forget to tie up your thyme so you can dig it out easily before you eat it! (Alternatively, you can pull the leaves off the thyme sprigs, but I like to save time and bundle it.

Spiralized Zucchini Vegetable Noodle Soup Spiralized Zucchini Vegetable Noodle Soup Spiralized Zucchini Vegetable Noodle Soup Spiralized Zucchini Vegetable Noodle Soup

This vegetable noodle soup reheats perfectly – the spiralized zucchini and sweet potato noodles stay firm and the broth just tastes better and better. Enjoy it for days like we did!

For more cozy soups, browse the SOUP section of our recipe index!

4.9 from 14 reviews

Spiralized Zucchini Vegetable Noodle Soup

This vegetable noodle soup is full of spiralized zucchini & sweet potato. A healthier version of minestrone, its leftovers keep well for lunches throughout the week!
Serves: 6
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, chopped
  • ½ teaspoon sea salt
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 3 garlic cloves, minced
  • 3 sprigs chopped fresh rosemary (about 2 tablespoons)
  • 15 to 20 thyme sprigs, tied in a bundle
  • 6 cups vegetable broth
  • 3 cups cooked cannellini beans, drained and rinsed
  • 1½ cups chickpeas, drained and rinsed
  • 1 medium sweet potato, spiralized
  • 2 medium zucchini, spiralized
  • freshly ground black pepper, to taste
  • parmesan cheese and/or pesto, optional for serving
  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and ½ teaspoon of salt and pepper. Stir and cook until the onion is soft, about 8 minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.
  2. Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.

This post is in partnership with KitchenAid. Thank you for supporting the sponsors that keep us cooking!


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  2. studiobeaute

    I want to thank you for the great information you have shared with us.

  3. Linda

    Made this Spiralized Zucchini soup. Everyone loved it. Had some left over and have pressure canned it. Hoping it lasts.

    • Jeanine Donofrio

      I’m glad everyone enjoyed it!

  4. Kathy C.

    The Spiralized Vegetable Zucchini Soup looks delicious! I’m looking for a couple vegan soups that freeze well to make in preparation for the long holiday weekend. Will this freeze well? Other recommendations?
    Thank you!

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  12. Made this tonight and got a thumbs up from the whole family! I added some kale that I wanted to use up as well. Yum!

  13. tim

    Soup looks delicious, but I’m wondering what the nutritional info on it might be? Calories in particular. Thanks

    • Jeanine Donofrio

      Hi Tim, I’m not sure, I don’t count calories.

  14. Robin Hamilton @Wellness Wires

    I’m ashamed to say that I’ve never had zucchini and sweet potato noodle minestrone! This recipe looks great though so hopefully that will change! Thanks for posting it, Jeanine!

  15. Bella Hardy

    I had a similar zucchini and sweet potato noodle minestrone at a restaurant recently and found myself craving it and wondering if I could recreate it today. Thanks for the recipe, Jeanine!

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.