A big bowl of vegetable noodle soup always hits the spot. It's light but filling, with plenty of vegetables and those tender little noodles that everyone loves.
Some days just beg for a big bowl of soup. To be honest, that's almost everyday for me. There's just something about a good soup, including this vegetable noodle soup, that feeds my soul.
This hearty soup is very easy to make. If you can sauté and simmer, you have all the cooking skills needed to get this soup on the table for dinner any night of the week. It's packed with vegetables and can be made with any small pasta shape that you have on hand. Serve it with a savory bread, such as Caramelized Onion Quick Bread or Focaccia with Caramelized Onions.
My best recipe tips
- Vegetable soup recipes are pretty easy to vary based on what you have on had. No peas? Try green beans, corn, mushrooms or broccoli.
- Use a small pasta shape such as macaroni, ditalini or even orzo.
- As always, make sure to taste and adjust seasonings. Vegetable broths tend to vary in saltiness, so add more salt and pepper if needed.
How to make vegetable noodle soup
** Full directions and ingredients list in the recipe card below. **
- Sauté the veggies: Start by sautéing the onions, carrots and celery until tender. Add the garlic and herbs, and sauté for another minute.
- Add liquid: Stir in the canned diced tomatoes and broth. Bring to a boil, then simmer.
- Cook the pasta: Pour in your pasta of choice (I recommend a small pasta shape), bring to a boil, then simmer until the pasta is al dente.
- Finish it off: Stir in the chopped zucchini and frozen peas. Cook until just tender, just a couple of minutes. Add parsley and serve it up!
Storage
Vegetable pasta soup tastes just as good the next day! Once the soup cools to room temperature, transfer it to an airtight container. Store in the refrigerator for up to 3 days.
The pasta tends to soak up liquid, so I find that I need to add additional broth when reheating the soup.
Freeze it? Yes, this soup can be frozen, with one caveat. Cooked frozen pasta tends to become a bit mushy once defrosted. I recommend freezing the soup without the pasta. When you're ready to use the defrosted soup, cook the pasta and stir it into the heated soup.
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Easy Vegetable Noodle Soup
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 2 medium carrots cut into half-circles
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 ¼ teaspoon Italian seasoning See Note 1 for substitution
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 cups vegetable broth See Note 2
- 1 (14 ounce) can petite diced tomatoes Do not drain
- 1 ¼ cup small elbow macaroni (uncooked) or other small pasta shape
- 1 ¼ cup chopped zucchini about 1 small zucchini
- ⅔ cup frozen peas
- ¼ cup minced flat-leaf parsley
Instructions
- Heat the olive oil in a large saucepan or Dutch oven. Add the onions, carrots and celery. Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes.
- Stir in the garlic, Italian seasoning, salt and pepper. Cook for 1 minute.
- Add the vegetable broth and petite diced tomatoes. Bring to a boil, then lower heat so that the mixture is simmering. Simmer for 10 minutes.
- Stir in the elbow macaroni. Bring to a boil, then reduce the heat so that the liquid maintains a lively simmer. Cook until the pasta is al dente. (Check the pasta package directions for time recommendation, though it may take slightly longer since the liquid is not at a full boil.)
- Add the zucchini and frozen peas. Simmer until just tender, about 2 minutes. Take care not to overcook the zucchini so it doesn't become mushy.
- Stir in the parsley, taste to check for seasoning (adjust as needed) and serve.
Video
Notes
Nutrition
Frequently Asked Questions
A traditional mirepoix (onions, carrot and celery) form a good base for noodle soup. Beyond that, vegetable soup with noodles is very versatile. Try zucchini, peas, corn, mushrooms, tomatoes and/or broccoli.
Yes, it can be frozen in an airtight container for up to 3 months. I recommend freezing it without then noodles, then cooking fresh noodles to stir in once the soup is reheated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Brittany
I've made this three times so far. It's really good! The first time I didn't have zucchini, so used some frozen green beans. The other times I used zucchini. We grate some Parmesan cheese on top because everything's better with cheese!
Thomas Baluh
I am a patient who needs to lower sodium. I used sodium free broth and let others salt as necessary. Turned out great. Thanks for considering me!
Sasha
Really good and easy. I used green beans and orzo because that's what I had, but will try with the zucchini next time.
Getcrackin67
Love this recipe!