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 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!


5.0 from 7 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!
Author:
Serves: 6
Ingredients
  • 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
  • 2 (14-oz) cans cannellini beans, drained and rinsed
  • 1 (14-oz) can 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
Instructions
  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!

28 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. OMG chicago winter. Stay warm! Eat all the soup! Love th spiralized veggies. So nourishing!

  2. Love the veggie noddles! So so pretty and what a nutritious swap out! I could eat soup everyday in the Fall and Winter!

  3. Vivian from tinyteathings.blogspot.com
    12.12.2017

    The spiraled fruit makes it look so festive and special! Love this idea!

    tinyteathings.blogspot.com

  4. gerry speirs
    12.12.2017

    Even with our temps in So Cal, I’m tempted to start making soup and this looks delicious!

  5. Damian Campbell
    12.12.2017

    Wow! That looks fantastic and delicious! Perfect food for this kind of weather! Warm up everyone! Thank you for making this blog and thank you for sharing the recipe! It is so helpful for me since I’m starting my personal program to be fit and to make my stomach flat again. I needed some creative recipe’s so that I can eat right and start my calorie count. I will definitely try to make this one! This coming year, my motto would be “New Year, New ways to be healthy.” Thank you again for sharing! I feel more inspired to be healthy again. These are valuable to me. Cheers!

  6. Lexi from lexiscleankitchen.com
    12.12.2017

    The PERFECT winter soup!!!!

  7. You are right Jeanine, winter is absolutely here! And it’s time for those soups to be stocked in fridge, to be reheated again and again. It is a delightful recipe; so many greens, veggies in spiral form, zucchini, with added flavors of rosemary and thyme, what more could one want in a freezing weather?! Happy slurping!

  8. Erin@WellPlated
    12.13.2017

    Using veggie noodles in this is brilliant!

  9. Lisa Miller
    12.14.2017

    Tried this the other day, it`s delicious! Awesome for this time of the year.

    • Hi Lisa, I’m so glad you liked it! Thank you for the feedback!

  10. Sabrina from newkitchenlife.com
    12.14.2017

    great idea to use these noodle in a minestrone! And I have the kitchen aid but didn’t know they had a spiralizer attachment, I have the pasta roller, so great idea to get even more out of it, thank you!

  11. Sharon
    12.17.2017

    I tried a sweet potato at thanksgiving and the kitchen aid spiralizer wouldn’t work. Which size did you use?
    Looks delicious !

    • a small-ish fat potato works best – you have to trim down the ends to fit the size of the spiralizer. If the potato is too thin, then the noodles won’t be as good (which is true of any spiralizer). Mine have worked perfectly every time, I’d just maybe experiment a little more! Hope that helps!

  12. Komodo from whereismap.net
    12.18.2017

    Thanks. Thats very useful article

  13. Kim
    12.19.2017

    I was inspired to buy the spriralizer for my mixer and used it to make this soup for the first time tonight. I enjoyed preparing and eating this soup. Thank you for sharing the recipe.

  14. Jill Roberts @ WellnessGeeky
    12.21.2017

    This is so Instagrammable and adorable! I finally got to make this zucchini sweet potato noodle minestrone this past weekend and it was such a hit!! Thx for sharing Jeanine!

  15. Great food advise… this minestrone is awesome … inspirational blogging and recipe. Will certainly try this out. i love good vegetarian ideas to try and share. Thanks

  16. I love zucchini noodles. This will be a new item to try! Thanks!

  17. Harchos Mac
    05.26.2018

    Wow Nice! I would definitely try this thing and give you a feedback on it.

  18. Bella Hardy
    06.21.2018

    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!

  19. Robin Hamilton @Wellness Wires
    10.01.2018

    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!

  20. tim
    10.20.2018

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

  21. 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!

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.