With just a handful of simple, nutritious ingredients, you can make this cozy Vegetable Noodle Soup to share with the kids in under 30 minutes. Plus, it’s rich in vitamin C, a good source of plant-based protein, and is easy to make ahead and reheat.
As soon as there’s even a whiff of crispness in the air, we start eating soup. My kids are partial to soups with pasta and while we often go with my Alphabet Soup or my Pastina Soup, this easy Vegetable Noodle Soup is one of our favorites, too.
It has a base of veggies to add nutrition, but is also easy to make and has a subtle, comforting flavor.
You can customize the flavor for your family by adding a little marinara sauce, lemon juice, or Parmesan. And you can adjust the vegetables to exclude ones your kids don’t love…which is always helpful!
Why This Recipe Works
With a simple method, versatile ingredients, and options to add or remove flavor, this vegetable noodle soup is easy comfort food for the whole family.
(You may also like my Orzo Soup, Creamy Chicken Noodle Soup, or Macaroni Soup.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Vegetable Noodle Soup so you know what to pick up from the store or have ready.
- Olive oil: I use extra virgin olive oil in my kitchen and use it here to saute the veggies until just soft before adding the broth.
- Vegetables: Garlic, onion, celery, carrot, and zucchini can be used in the mix of this recipe to make a veggie-loaded soup that works well with the noodles.
- Broth: You can use store-bought vegetable broth, chicken broth, or my Vegetable Broth or Turkey Broth.
- Noodles: I use a short angel-hair-type pasta to make this soup. You can also break up angel hair pasta or use small shells, mini bowties, stelline, or other small shape.
- Petite peas (frozen): I like to stir in frozen peas just before serving to add nutrition and flavor. If your family dislikes peas, simply skip them.
- Optional flavorings: Parmesan cheese, lemon zest, marinara sauce.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“This is amazing!” —Deb
Step-by-Step Instructions
Here’s a preview of how to make this Vegetable Noodle Soup so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Prepare the vegetables so they are minced or shredded.
Step 2. Saute the vegetables in olive oil in a pan until just soft.
Step 3. Add the broth and bring to a simmer over medium or high heat.
Step 4. Add the pasta and simmer until just soft. Add more broth and flavorings as desired.
Frequently Asked Questions
I like to use onion, carrot, celery, and zucchini, but you can also add cut up green beans, corn, or sliced mushrooms.
You can use broken up angel hair pasta, small soup shells, stelline, ramen noodles, or even egg noodles as you prefer.
Make the soup as directed and cook the gluten-free pasta separately according to package directions. Add to the soup. Or, you an add fully cooked rice.
How to Store
Store leftover Vegetable Noodle Soup in an airtight container for up to 5 days in the fridge. Warm in a small pot or in a heat-safe bowl in the microwave, adding more broth if desired.
Best Tips for Success
- Use my Vegetable Broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket. Or make homemade mirepoix and stash it in the freezer.
- Simmer Parmesan rind in the broth for extra flavor or top your serving with minced fresh parsley or crushed red pepper flakes.
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I’d love to hear your feedback on this post, so please rate and comment below!
Vegetable Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves (peeled and minced)
- ½ cup minced onion (about 1 small onion peeled and ends discarded)
- ½ cup minced celery (about 1 stalk, ends discarded)
- ½ cup minced carrot (about 1 carrot, ends discarded)
- ½ teaspoon salt
- ½ cup minced zucchini (from about 1 small)
- 2 quarts reduced-sodium vegetable broth (or chicken broth)
- 1 cup thin noodles or small pasta
- ½ cup frozen petite peas
- Parmesan cheese, marinara sauce, fresh lemon zest, or fresh herbs (optional to taste)
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the garlic, onion, celery, and carrot. Stir to coat and cook for 6 minutes, or until just starting to soften.
- Add 1 quart of the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- Add the zucchini and pasta. Cook for about 8 minutes, stirring occasionally.
- Stir in the peas. Add any of the optional flavorings as you like.
- As the soup sits, the noodles will continue to absorb more of the broth. Add additional broth as you like to make it more or less brothy. (And save the broth to add for when you reheat leftovers.)
- Season to taste with salt and pepper. Serve warm.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a small pot or in a heat-safe bowl in the microwave, adding more broth if desired.
- Use my Vegetable Broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce aisle of your supermarket. Or make homemade mirepoix and stash it in the freezer.
- Simmer Parmesan rind in the broth for extra flavor.
- Gluten-free: Make the soup as directed and cook the gluten-free pasta separately according to package directions. Add to the soup. Or, you can add fully cooked rice.
Amazing
Glad you liked it!