Easy Vegetable Noodle Soup

A ladle taking a scoop of vegetable noodle soup out of a saucepan.

5 from 2 votes

Easy Vegetable Noodle Soup

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.

Prep Time10

Cook Time30

Total Time40

Course: Soups

Cuisine: American

Keyword: Vegetable Soup, Vegetarian Soups

Servings: Servings

Calories: 187kcal

Author: Dara Michalski | Cookin' Canuck

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

Note 1: If you don't have Italian seasoning on hand, try a 50/50 mixture of dried thyme and dried crushed rosemary.

Note 2: If sodium is a concern, consider using a low-sodium vegetable broth.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition