This easy Vegetable Noodle Soup is a warm, comforting dinner made with simple, everyday ingredients. It comes together in one pot and pairs perfectly with crusty bread for a satisfying family meal.
Vegetable noodle soup
This homemade vegetable noodle soup is loaded with fresh carrots, celery, onion, garlic, and wide egg noodles. It’s a speedy one-pot recipe that delivers nourishing flavor and comforting texture.
It’s ideal on a chilly afternoon, when you’re under the weather, or anytime you want a simple, soothing bowl of soup. The combination of sautéed vegetables and a savory vegetable broth makes this an easy vegetarian take on the classic chicken noodle soup.
Serve it with crackers, a grilled cheese, or generous slices of buttered bread for a complete meal that both kids and adults will enjoy.
Ingredients needed
- Olive oil – for sautéing the vegetables.
- Carrots – thinly sliced for even cooking.
- Celery stalks – sliced; they add classic savory flavor.
- Yellow onion – finely diced for a soft, sweet base.
- Garlic – minced fresh garlic for best flavor.
- Vegetable broth – use regular vegetable broth for full flavor.
- Wide egg noodles – the traditional choice for noodle soup.
- Italian seasoning – a small amount adds warmth and depth.
- Salt and pepper – to taste.
How to make vegetable noodle soup
Step 1: Heat two tablespoons of olive oil in a large Dutch oven or heavy pot set over medium heat.
Step 2: Add the carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, for 10–15 minutes until the vegetables are tender and slightly translucent.
Step 3: Stir in the Italian seasoning, then add the vegetable broth and the wide egg noodles. Bring the mixture to a rolling boil.
Step 4: Boil for 6–10 minutes, or until the noodles are tender but not mushy. Cooking times vary depending on the noodle brand; test a piece to check doneness.
Step 5: Reduce the heat and let the soup simmer briefly to meld flavors. Taste and adjust salt and pepper before serving. Ladle into bowls and enjoy while hot.
This soup is simple, versatile, and reliably comforting. The gentle sweetness of the carrots and onion balances the savory broth, and the noodles add satisfying body. It’s an easy recipe to scale up for leftovers or to serve a crowd.
What to eat with vegetable noodle soup
- Crusty bread or a baguette
- Grilled cheese sandwiches
- A crisp side salad
- Soft rolls or garlic bread
Tips for success
- Don’t overcook the noodles: Noodles keep softening as the soup stays hot, so stop cooking when they are just tender.
- Slice vegetables thinly: Thin slices cook evenly and make every spoonful consistent and pleasant to eat.
- Season at the end: Vegetable broths vary in saltiness, so taste the soup before adding any extra salt.
Storing and reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gently reheat on the stovetop over medium-low heat, or warm in the microwave. If the soup thickens in the fridge, add a splash of broth or water while reheating.
More recipes to try
- Creamy Vegetable Soup
- Vegetable Rice Casserole
- Creamy Mushroom Pasta
- The Best Potato Soup
- Broccoli Cheese Soup
Vegetable Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 1 yellow onion, finely diced
- 10 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups wide egg noodles
- 1 ½ teaspoons Italian seasoning
- Salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a Dutch oven.
- Add the carrots, celery, onion, and garlic. Season with salt and pepper. Cook for 10–15 minutes, stirring occasionally, until softened.
- Add the Italian seasoning, vegetable broth, and egg noodles.
- Bring to a boil and cook 6–10 minutes, until the noodles are tender.
- Reduce heat, taste and adjust seasoning, then serve hot.
Nutrition
Calories: 122 kcal; Carbohydrates: 19 g; Protein: 3 g; Fat: 4 g; Sodium: 967 mg; Fiber: 2 g; Vitamin A: 5621 IU.