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Home » Course » Dinner » Vegetable Noodle Soup

Published: Jan 14, 2023 · Modified: Jan 14, 2023 by Veronika's Kitchen * This post may contain affiliate links

Vegetable Noodle Soup

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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.

Soup with onions, carrots, potatoes, peas, and pasta in a bowl.

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.

Soup with onions, carrots, potatoes, peas, and pasta in a pot.

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.
Separate ingredients to make Vegetables Noodle Soup.

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.

Process photos of searing onions and celery.

Add diced carrots and cook for a dew more minutes.

Process photos of adding carrots to onions and celery.

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.

Process photos of adding chopped potatoes to soup.

Add your favorite noodles and cook for another 10 minutes or until the pasta is cooked.

Process photos of adding pasta to soup.

Then add 1 cup peas, chopped green onion and parsley, cook for a few more minutes and the soup is ready to be served.

Process photos of adding peas and herbs to soup.

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.
Soup with onions, carrots, potatoes, peas, and pasta in a pot.

Frequently Asked Questions

What type of pasta shall I use?

You can use any small size pasta. My favorite are small shells, macaroni, ditalini, and acini de pepe.

How to give vegetabale soup more flavor?

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.

Soup with onions, carrots, potatoes, peas, and pasta in a bowl.

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
Soup with onions, carrots, potatoes, peas, and pasta in a bowl.
Print Recipe

Vegetable Noodle Soup

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.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dinner, Main Course, Soup
Cuisine: American
Servings: 6 people
Calories: 258kcal
Author: Veronika’s Kitchen

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.

Nutrition

Calories: 258kcal | Carbohydrates: 47g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1918mg | Potassium: 746mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6573IU | Vitamin C: 39mg | Calcium: 53mg | Iron: 2mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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