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 13 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!


Leave a comment:

Your email address will not be published.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

Rate this recipe (after making it):  

  1. Harchos Mac

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

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

  3. 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

  4. Jill Roberts @ WellnessGeeky

    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!

    • Jeanine Donofrio

      Thank you! I’m so glad the recipe was a hit!

  5. Kim

    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.

  6. Komodo from whereismap.net

    Thanks. Thats very useful article

  7. Sharon

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

    • Jeanine Donofrio

      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!

  8. Sabrina from newkitchenlife.com

    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!

  9. Lisa Miller

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

    • Jeanine Donofrio

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

  10. Erin@WellPlated

    Using veggie noodles in this is brilliant!

  11. 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!

  12. Lexi from lexiscleankitchen.com

    The PERFECT winter soup!!!!

  13. Damian Campbell

    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!

  14. gerry speirs

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

  15. Vivian from tinyteathings.blogspot.com

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


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

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

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.