Zucchini Noodle Soup Recipe

If you’re craving a comforting yet light meal, this Zucchini Noodle Soup Recipe is exactly what you need. Bursting with fresh veggies and wholesome flavors, it’s a simple and satisfying bowl of goodness perfect for any day of the year.

Why You Should Make This Recipe

Fresh and Light: This soup lets zucchini shine in its natural form, keeping everything bright and refreshing without heavy cream or excess carbs.
Quick and Easy: Ready in just 30 minutes, it’s a perfect weeknight dinner when time is tight.
Nutritious Boost: Packed with colorful vegetables like red peppers, onions, and potatoes, this soup offers a nutrient-rich meal full of vitamins and antioxidants.
Versatile Comfort: Whether you’re craving a simple lunch or a soul-soothing dinner, this recipe adapts beautifully with your favorite herbs or broths.

Ingredients & Substitutions

This recipe calls for a handful of everyday ingredients that come together to create a rich and vibrant soup. Each item plays a key role, from the earthy potatoes adding heartiness to the fresh zucchini noodles delivering a light and naturally crunchy texture.

• Olive oil: A good-quality olive oil adds depth and richness while gently sautéing the veggies.
• Garlic: Minced garlic infuses the soup with a wonderful aroma and subtle spicy warmth.
• Red onions: These bring sweetness and a lovely color contrast to the mix.
• Red bell pepper: Adds a crisp texture and vibrant red hue that brightens the bowl.
• Red potatoes: Provide a tender bite and a comforting feel to make the soup more filling.
• Low sodium vegetable broth: Keeps the soup flavorful without overwhelming saltiness, allowing you to control seasoning.
• Zucchini noodles: The star ingredient! Use fresh spiralized zucchini for that perfect al dente bite.
• Salt and ground black pepper: Essential for balancing and enhancing the flavors.
• Fresh Italian parsley: A fresh, herbal garnish that lifts the soup beautifully when served.

How to Make Zucchini Noodle Soup Recipe

Step 1: Sauté Your Vegetables

Start by heating olive oil in a large pot over high heat. Once the oil and pan are hot, reduce the heat to medium and toss in the minced garlic, chopped red onions, red bell peppers, and red potatoes. Let these cook together for about 10 minutes to soften and develop their flavors — this slow cooking brings out the natural sweetness and melds everything beautifully.

Step 2: Add Broth and Simmer

Pour in your low sodium vegetable broth and bring the pot to a gentle boil. This is when all those sautéed flavors start harmonizing in the broth, creating a rich foundation for the soup. Once boiling, add your zucchini noodles, cover the pot, and let the soup simmer for about 3 minutes. The key here is not to overcook the zucchini — you want them tender but still with a little bite!

Step 3: Season and Finish Cooking

Sprinkle in salt and freshly ground black pepper to taste, then continue cooking the soup for another 2 minutes. Give it a quick taste test and adjust seasonings if needed. Now, your cozy, vibrant bowl of Zucchini Noodle Soup Recipe is ready for the final touch — fresh parsley.

How to Serve Zucchini Noodle Soup Recipe

Garnishes

Freshly chopped Italian parsley is a simple yet stunning garnish, adding a pop of color and a lovely herbaceous note that perfectly complements the light broth and veggies. If you want to go a step further, a sprinkle of grated Parmesan or a drizzle of extra virgin olive oil can add an indulgent layer of flavor.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic toast for dipping into that flavorful broth. A simple side salad with a zesty vinaigrette can add freshness and crunch, making the meal even more balanced and satisfying.

Creative Ways to Present

For a fun presentation, serve the soup in individual mason jars or rustic bowls topped with a colorful swirl of pesto or a few vibrant microgreens. Layering the zucchini noodles on top just before serving ensures they stay visually appealing and don’t get too soft before hitting the table.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers of this Zucchini Noodle Soup Recipe, store them in an airtight container in the refrigerator. The soup will keep well for up to 5 days, making it a great option for meal prep or a quick reheat on busy days.

Freezing

Freezing is possible but comes with a small caveat: zucchini noodles can become mushy after thawing. For best results, freeze the broth and vegetables separately without the noodles, then add fresh zucchini noodles when reheating for that perfect texture.

Reheating

Reheat your soup gently on the stovetop over medium heat or in the microwave until hot. If reheating from frozen, thaw overnight in the fridge first, then warm it up and add fresh zucchini noodles to maintain the ideal texture and vibrancy of the soup.

FAQs

Final Thoughts

This Zucchini Noodle Soup Recipe is one of those simple pleasures that feels both nourishing and refreshingly light. Whether it’s a chilly evening or you just want something easy with a garden-fresh vibe, this soup effortlessly hits the spot. I truly hope you enjoy making and sharing it as much as I do—here’s to many cozy bowls ahead!

Zucchini Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews

• Author: Susan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Print Recipe

Pin Recipe

---

Description

A light and healthy zucchini noodle soup featuring a medley of vegetables simmered in low sodium vegetable broth, enhanced with fresh garlic and Italian parsley. This quick, comforting soup is perfect for a nutritious meal that’s easy to prepare and packed with flavor.

---

Ingredients

Scale 1x2x3x

Vegetables

• 2 garlic cloves, minced
• ¾ cup red onions, chopped
• ½ cup red bell pepper, chopped
• ¾ cup red potatoes, chopped
• 2 cups zucchini noodles (or more if preferred)

Liquids & Oils

• 1 tbsp olive oil
• 4 cups low sodium vegetable broth

Seasonings & Garnish

• Salt and ground black pepper, to taste
• 2 tbsp chopped fresh Italian parsley for garnishing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil and sauté aromatics: In a large pot over high heat, add olive oil. When the oil is hot, reduce heat to medium and add the minced garlic, chopped red onions, red bell peppers, and red potatoes. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.
2. Add broth and bring to a boil: Pour in the low sodium vegetable broth and bring the mixture to a boil over high heat.
3. Cook zucchini noodles: Add the zucchini noodles to the boiling broth, cover the pot, and simmer for about 3 minutes, allowing the noodles to soften without breaking down.
4. Season the soup: Add salt and ground black pepper to taste, then continue cooking uncovered for another 2 minutes to blend the flavors.
5. Final tasting and garnish: Taste the soup and adjust seasonings if needed. Serve hot, garnished with freshly chopped Italian parsley.

---

Notes

• You can buy zucchini noodles pre-made in the fresh produce section if you prefer not to spiralize your own zucchini.
• If making your own zucchini noodles, wash the zucchini thoroughly as peeling is unnecessary before spiralizing.
• Avoid simmering the soup for too long to prevent the zucchini noodles from breaking down and becoming mushy.
• To store leftovers, keep the soup in an airtight container in the refrigerator for up to 5 days.
• To reheat, warm the soup gently in the microwave or on the stovetop until hot.