Go Back
+ servings
Close up of a bowl of zucchini noodle soup.

Zucchini Noodle Soup Recipe

This Zucchini Noodle Soup is quick and easy to make, full of flavor, low in carbs, gluten free and very delicious.
Course Side Dish, Soup
Cuisine American
Keyword dairy free, gluten-free, healthy, low-carb, paleo, side dish, soup, Special Diet, summer, vegan, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 116kcal


  • 1 tbsp Olive oil
  • 2 garlic cloves minced
  • ¾ cup red onions, chopped
  • ½ cup red bell pepper, chopped
  • ¾ cup red potatoes, chopped
  • 4 cups low sodium vegetable broth
  • 2 cups zucchini noodle or more if you prefer
  • Salt and ground black pepper
  • 2 tbsp chopped fresh Italian parsley for garnishing


  • In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the garlic, red onions, red peppers and potatoes.
  • Cook for about 10 minutes.
  • Add broth and bring it to a boil. Add zucchini noodles, cover and simmer the zucchini for about 3 minutes.
  • Add salt and pepper and cook for about 2 minutes.
  • Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.


Serving: 1/4 | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 496mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g