Vegetable Zucchini Noodle Soup

Spiralized Zucchini Noodles, Chickpeas, Tomato and Carrots are a delicious and simple soup combo that's so easy to make.

Course Soup
Cuisine American, Canadian
Keyword chickpeas, courgette, fall desserts, summer squash, vegetables,, zucchini
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 111 kcal
Author Colleen


  • 1 tbsp olive oil
  • 1 onion small, diced
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 2 garlic cloves minced
  • 6 cups no sodium vegetable stock
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 28 oz can diced tomatoes with juice
  • 14 oz can chickpeas drained
  • 2 zucchini, medium 8", spiralized


  1. Over medium, heat the oil in a large pot or dutch oven

  2. Add onion, carrots, and celery and garlic. Cook stirring, until onion is transparent, about 10 minutes

  3. Add vegetable broth, and bay leaf

  4. With kitchen string, tie together the sprigs of thyme and rosemary into a bundle, and add the bundle to the pot

  5. Bring back to a boil and add the tomatoes and chickpeas.

  6. Simmer 15 minutes, or until carrots are soft

  7. Add spiralized zucchini, and cook 5 more minutes

  8. Remove & discard bundled herbs, and bay leaf, & add salt & pepper to taste.

  9. Serve hot

Recipe Notes

I used a no sodium vegetable stock, but you can reduce sodium even further by using reduced or no sodium diced tomatoes.

If you aren't spiralizing your zucchini, the cooking time may be longer. Cook until just tender.

This soup freezes well in whatever portions you like. Just pack into airtight containers and freeze for up to 3 months.

Nutrition Facts
Vegetable Zucchini Noodle Soup
Amount Per Serving
Calories 111 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 308mg13%
Potassium 505mg14%
Carbohydrates 19g6%
Fiber 5g20%
Sugar 7g8%
Protein 4g8%
Vitamin A 4487IU90%
Vitamin C 22mg27%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.