Vegetable Noodle Soup Recipe: The Ultimate Comfort Food

Is there anything more comforting than a warm bowl of soup on a chilly evening? This Vegetable Noodle Soup is my go-to recipe for a quick, easy, and flavorful weeknight meal. It’s packed with healthy vegetables and has a secret ingredient that elevates it from ordinary to extraordinary. I’m excited to share how you can make this classic soup even better with a simple flavor-boosting trick!

Why You’ll Love This Vegetable Noodle Soup Recipe

This isn’t just any vegetable noodle soup; it’s a bowlful of comfort with a surprising depth of flavor. Here’s why you’ll be making it again and again:

The secret umami boost: Simmering a parmesan rind in the broth adds a subtle, savory richness that takes this soup to another level. It’s the perfect way to use those rinds you’d otherwise toss!

Perfect for a quick and easy weeknight meal: From prep to table, this soup comes together in under an hour, making it ideal for busy evenings.

A budget-friendly way to enjoy a hearty and healthy soup: Filled with wholesome vegetables and inexpensive pasta, this recipe is both good for you and easy on your wallet.

Easily customizable with your favorite vegetables: Feel free to swap in your preferred veggies or whatever you have on hand – the possibilities are endless!

Ingredients Needed

• 2 teaspoons olive oil
• 1/2 yellow onion (chopped)
• 2 medium carrots (cut into half-circles)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 1/4 teaspoon Italian seasoning (See Note 1 for substitution)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 6 cups vegetable broth (See Note 2)
• 1 (14 ounce) can petite diced tomatoes (Do not drain)
• 1 1/4 cup small elbow macaroni (uncooked) (or other small pasta shape)
• 1 1/4 cup chopped zucchini (about 1 small zucchini)
• 2/3 cup frozen peas
• 1/4 cup minced flat-leaf parsley

Ingredient Notes & Substitutions

Here are some helpful tips and variations to make this recipe your own:

Italian Seasoning: If you don’t have Italian seasoning, you can use a blend of dried oregano, basil, thyme, and rosemary. I usually go for equal parts of each.

Vegetable Broth: The type of vegetable broth you use can significantly impact the flavor of your soup. Low-sodium broth allows you to control the salt level. You can use store-bought, organic, or even homemade vegetable broth for a truly personalized touch.

Pasta: Feel free to experiment with other small pasta shapes like ditalini, orzo, or even broken spaghetti. Just keep an eye on the cooking time!

Vegan adaptation: To make this soup vegan, simply ensure that your vegetable broth is vegan and omit the parmesan rind (or replace it with a vegan parmesan alternative).

Gluten-Free adaptation: Use your favorite gluten-free pasta to easily make this recipe gluten-free.

How to Make Vegetable Noodle Soup

Follow these simple steps to create a comforting and flavorful vegetable noodle soup that’s sure to become a family favorite.

Sauté the Aromatics

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, until the onion is tender and slightly translucent, about 5 to 7 minutes. The kitchen will start to smell wonderfully savory.

Add Garlic and Seasonings

Stir in the minced garlic, Italian seasoning, kosher salt, and ground black pepper. Cook for 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Simmer the Broth

Add the vegetable broth and undrained petite diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat so that it’s gently simmering. Add the parmesan rind. Simmer for 10 minutes to allow the flavors to meld and deepen.

Cook the Pasta

Stir in the uncooked elbow macaroni (or your chosen pasta shape). Bring the mixture back to a boil, then reduce the heat again to maintain a lively simmer. Cook until the pasta is al dente – tender but still slightly firm to the bite. Check the pasta package directions for a time recommendation, but remember it may take slightly longer since the liquid isn’t at a full boil. Tasting a noodle is the best way to ensure it’s perfectly cooked.

Add the Remaining Vegetables

Add the chopped zucchini and frozen peas to the soup. Simmer until the vegetables are just tender, about 2 minutes. Be careful not to overcook the zucchini, as it can become mushy.

Finish and Serve

Stir in the minced flat-leaf parsley and remove the parmesan rind. Taste the soup and adjust the seasoning as needed – you might want to add a little more salt or pepper. Serve hot and enjoy the comforting aroma and vibrant flavors of your homemade vegetable noodle soup.

Making a Heartier Soup: Adding Beans or Lentils

Want to make your vegetable noodle soup even more filling and nutritious? Adding beans or lentils is a fantastic way to boost the protein and fiber content. Here’s how:

Beans: Cannellini beans, kidney beans, and chickpeas all work beautifully in this soup. If using canned beans, rinse and drain them before adding them to the soup during the last few minutes of cooking, just long enough to heat through. If using dried beans, you’ll need to cook them separately before adding them to the soup, or add them at the beginning of the simmering process to ensure they become tender.

Lentils: Green, brown, or red lentils can also be added to the soup. Green and brown lentils hold their shape well, while red lentils tend to break down and create a creamier texture. Add lentils to the soup along with the vegetable broth, allowing them to simmer until tender, about 20-25 minutes.

Adding about 1 cup of cooked beans or 1/2 cup of dried lentils (cooked) per batch of soup will significantly increase its heartiness and nutritional value.

Pro Tips & Troubleshooting

Here are some tips to help you make the best vegetable noodle soup, along with common mistakes to avoid.

Pro Tips

• Taste and adjust seasonings at the end. Vegetable broths vary in saltiness.
• Add a parmesan rind for extra umami and flavor depth.
• Use a small pasta shape such as macaroni, ditalini, or orzo.
• Don’t overcook the zucchini; add it towards the end.
• Make a double batch and freeze some for later.

Common Mistakes to Avoid

• Overcooking the zucchini, resulting in a mushy texture.
• Not adjusting the seasoning to your taste.
• Adding too much pasta, which can absorb all the broth.
• Overcooking the pasta, making it mushy, especially when reheating.

Serving & Storage

Here’s how to best serve and store your delicious vegetable noodle soup.

Serving Ideas

This soup pairs wonderfully with various sides. For a creamy complement, consider serving it with creamy potato soup.

• Serve with a crusty bread for dipping, such as Caramelized Onion Quick Bread or Focaccia with Caramelized Onions.
• Garnish with extra parsley or a sprinkle of Parmesan cheese (if not vegan).
• Pair with a simple side salad.

Storage and Make-Ahead

• Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Be aware that the pasta may become slightly softer after thawing.
• Reheating: Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed to loosen the soup.

Conclusion

This Vegetable Noodle Soup is a testament to how simple ingredients and a clever twist can create a truly memorable meal. Its ease of customization means you can adapt it to your liking, using whatever vegetables you have on hand. I hope you’ll give this recipe a try and discover the magic of that parmesan rind! Rate, comment, and share this recipe with your friends and family, and explore my other comforting soup recipes for more inspiration.

FAQ

Here are some frequently asked questions about making vegetable noodle soup.

What vegetables can you put in noodle soup?
Many! Carrots, celery, zucchini, peas, green beans, corn, spinach, kale, and more.

Can you freeze vegetable noodle soup?
Yes, but the pasta may become softer. Freeze in airtight containers for up to 2-3 months.

How to prevent the pasta from becoming mushy?
Don’t overcook it initially. Cook it al dente and be mindful when reheating. Adding the pasta separately when reheating helps.

What’s the best way to season vegetable noodle soup?
Start with Italian seasoning, salt, and pepper, but taste and adjust as needed. Fresh herbs like parsley add brightness. A parmesan rind adds umami depth.

Can I make this soup vegan?
Yes, use vegetable broth and omit the parmesan rind or replace with a vegan parmesan alternative.

How long does vegetable noodle soup last in the fridge?
Up to 3-4 days in an airtight container.

How can I make vegetable broth from scratch?
Sauté onion, carrots, and celery. Add vegetable scraps, herbs, and water. Simmer for an hour, then strain. If you’re looking for another way to use those veggies, maybe try this kale mango smoothie recipe.

For more information on storing your soup, you can visit the FDA’s guidelines on food storage.

To learn more about the nutritional benefits of vegetable broth, consider reading this article on vegetable nutrition.