Vegetable Noodle Soup is a great one pot recipe made with a few simple ingredients. It’s very easy to prep and will be a perfect comfort meal for cold weather.
Vegetable Noodle Soup is a classic comfort meal for cold weather. It’s very easy to make with just a few simple ingredients and is packed with flavors.
Similar to my other soups, like Carrot and Lentil Soup, Chili Soup, and White Bean Soup Recipe, I like making them in my 6 Qt Dutch oven. It’s perfect for searing the veggies and distributes the heat evenly.
Ingredients and Substitution
- Onion, celery. These two vegetables will create the classic flavorful base for the soup.
- Carrots. If you use fresh carrots, you don’t even have to peel them. Just wash thoroughly before dicing.
- Vegetable broth. Try to use good quality broth with natural ingredients. Also, if you don’t follow vegan diet, you can easily substitute it with chicken broth or stock.
- Seasoning. Italian seasoning is a blend of different herbs that beautifully works in this recipe. If you don’t have it on hand, you can substitute it with a mix of dried oregano and dried thyme.
- Potatoes. I like to use Yukon Gold or Russet potatoes.
- Noodles. You can use egg noodles or smaller size pasta, like small shells, macaroni, ditalini, or acini de pepe.
- Peas. Both, fresh and frozen peas will work in this recipe.
- Herbs. I like adding chopped green onions and parsley to this recipe to add more aroma to the whole meal.
How to make it
Preheat a large pot over medium heat and add 2 tbsp olive oil.
Add chopped onion and celery and cook for about 10 minutes or until it’s translucent and starts to caramelize.
Add diced carrots and cook for a dew more minutes.
Then add 12 cups vegetable broth and ½ tbsp Italian seasoning. Increase the heat to bring everything to boil. Then reduce the heat to low, cover with the lid, and let it simmer for about 20 minutes.
Then add diced potatoes and let cook for 10 minutes.
Add your favorite noodles and cook for another 10 minutes or until the pasta is cooked.
Then add 1 cup peas, chopped green onion and parsley, cook for a few more minutes and the soup is ready to be served.
Tips for best results
- Base flavor. Don’t rush the process and let the veggies sear until they start to caramelize. That will bring the best base flavor for the soup.
- Cooking time. While some people like to rush and start adding potatoes and pasta to the pot as soon as the broth starts boiling, I found that letting it simmer for at least 20 minutes will help bring all the flavors together and make the soup taste more balanced.
How to store
- How to refrigerate. You can refrigerate it in an air-tight container for 3-4 days.
- How to freeze. Transfer it to an freezer-friendly air-tight container and refrigerate for up to 3 months. To thaw, just leave in the fridge overnight.
- How to reheat. You can reheat it in a pot or a sauce pan over medium heat.
Frequently Asked Questions
You can use any small size pasta. My favorite are small shells, macaroni, ditalini, and acini de pepe.
Give enough time for onions, celery, and carrots to sear before adding other ingredients. That will provide the base flavor for the whole dish. Also, Italian seasoning and fresh herbs add additional aroma to make this soup more flavorful.
More Comfort Meal Recipes:
- White Bean and Vegetable Stew
- Dutch Oven Pot Roast
- Dutch Oven Beef Stew
- Lemon Chicken Orzo
- Creamy Vegetable Pasta
- Mozzarella Stuffed Chicken Breast
- Dutch Oven Chili
Vegetable Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 rib celery chopped
- 3 carrots diced
- 12 cups vegetable broth
- ½ tablespoon Italian seasoning
- 4 Yukon gold potatoes diced
- 1 cup small shell pasta
- 1 cup frozen peas
- ¼ cup green onion chopped
- ¼ cup parsley chopped
- salt to taste
Instructions
- Preheat a large pot over medium heat and add 2 tbsp olive oil.
- Add chopped onion and celery and cook for about 10 minutes or until it’s translucent and starts to caramelize.
- Add diced carrots and cook for a dew more minutes.
- Then add 12 cups vegetable broth and ½ tbsp Italian seasoning. Increase the heat to bring everything to boil. Then reduce the heat to low, cover with the lid, and let it simmer for about 20 minutes.
- Then add diced potatoes and let cook for 10 minutes.
- Add your favorite noodles and cook for another 10 minutes or until the pasta is cooked.
- Then add 1 cup peas, chopped green onion and parsley. Season with salt to your liking, cook for a few more minutes and the soup is ready to be served.
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