| | | | |

Vegetable Noodle Soup

Vegetable Noodle Soup

It was a cold & rainy day, so I made this vegetable noodle soup recipe with homemade chicken broth. Feel free to substitute vegetable broth with chicken broth to make this soup a vegetarian recipe.  This easy vegetable noodle soup recipe was healthy, delicious, and paired nicely with flaky biscuits and a big garden salad.

Vegetable Noodle Soup

Ingredients:

  • 1-2 tsp olive oil
  • ½ yellow onion, diced
  • 3 cloves of garlic, minced
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 7 cups of homemade chicken broth    ***Or Vegetable stock for a vegetarian version
  • 6-8 oz (½ bag) of frozen noodles
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 cup of baby spinach
  • Several fresh basil leaves, chopped
  • Sea salt and freshly cracked pepper, to taste

Vegetable Noodle Soup

 

How to Make Vegetable Noodle Soup

Heat the olive oil in a large Dutch oven over medium heat.  Add the onions and cook for 3-4 minutes, stirring often.

Add the minced garlic, carrots, and celery, stirring constantly, for 1 minute.

Add the broth, season with sea salt and freshly cracked pepper to taste, then simmer for 20 minutes.

Add the frozen noodles and simmer uncovered for 20 minutes.

Once the noodles are cooked and the carrots and celery are tender, add the zucchini and yellow squash, and cook for 5 minutes.

Stir in the basil and spinach. Taste the soup, re-season if needed, then ladle into bowls and serve immediately.  Enjoy.

Vegetable Noodle Soup

 

Vegetable Noodle Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 6
Author: Pam / For the Love of Cooking

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 3 cloves of garlic minced
  • 3 carrots diced
  • 3 stalks of celery diced
  • 7 cups of homemade chicken broth **Or Vegetable broth for a vegetarian version
  • 6-8 oz (½ bag) of frozen noodles
  • 1 small zucchini diced
  • 1 small yellow squash diced
  • 1 cup of baby spinach
  • Several fresh basil leaves chopped
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat.  Add the onions and cook for 3-4 minutes, stirring often.
  • Add the minced garlic, carrots, and celery, stirring constantly, for 1 minute. 
  • Add the broth, season with sea salt and freshly cracked pepper to taste, then simmer for 20 minutes.
  • Add the frozen noodles and simmer uncovered for 20 minutes.  
  • Once the noodles are cooked and the carrots and celery are tender, add the zucchini and yellow squash, and cook for 5 minutes.  
  • Stir in the basil and spinach. Taste the soup, re-season if needed, then ladle into bowls and serve immediately.  Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

    1. Abbi,

      Thanks for letting me know… I have corrected the recipe. I used about a half of a bag of noodles.

      Thanks!
      Pam

  1. Even though it was 83 degrees out here in LA today, I could really use a bowl of soup right now. I love that this is meatless, especially since I’m trying to cut back on the meats as much as possible.
    I’ll have to find a bag of frozen noodles. It sounds amazing.

  2. I love it when you clean out your fridge, Pam. You always come up with the best recipes with those leftovers! This soup is no exeption…it looks delicious!

  3. Veggies in chicken or beef broth is my go-to lunch. I save leftover cooked veggies so I can make soup one cup at a time; it’s so convenient! Your refrigerated noodles sound like a wonderful addition to this soup. Hope you had a wonderful Easter weekend with the kiddos.

  4. I just made it for my mom, and it is really good 🙂 I switched some of the ingredients but I was still amazing. Thank you so much!

  5. This soup looks great Pam but what kind of frozen noodles did you use? I don’t think I have seen frozen ones in my supermarket, although I never actually looked…LOL!!