Broken Noodle Zucchini Soup

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If you think 16 cups of soup is a lot for four people, well, that’s the beauty of low calorie-density foods. So enjoy and eat heartily!vegan zucchini noodle soup

Broken Noodle Zucchini Soup

By June 25, 2014


  • 1 medium - onion, chopped
  • 1 medium - poblano chili pepper, seeded and diced
  • 2 Tbs - dried oregano
  • 8 cups - water
  • 4 medium - zucchini, chopped
  • 1 16 oz pkg - frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 16 oz pkg - whole-wheat fettuccini or spaghetti, broken in quarters


  1. In a soup pot over medium heat, sauté the onion, poblano pepper, and dried oregano until the vegetables are tender, about 3 minutes. Add a little water as needed to prevent sticking.
  2. Add the water, zucchini, mixed vegetables, and spaghetti noodles, cover, and cook for about 15 minutes, until the pasta is tender. Salt to taste.

Nutrition Information

Nutrition (per serving): 507 calories, 78% calories from carbohydrates, 15% calories from protein, 8% calories from fat, 19g fiber.

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