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
- 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
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.
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