Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Stir together a pot of this easy vegetable noodle soup for a cozy, satisfying, and healthy vegetarian meal!
Table of Contents
If you’re looking for more vegetarian soup recipes, be sure to try this Crock Pot black bean soup, this broccoli and cheese soup, and this summer vegetable soup, too!
A Few Tips Before You Get Started
- For a vegan noodle soup, use vegetable broth instead of chicken broth. You’ll also need to sub vegan pasta for the egg noodles.
- Use this recipe as a base, and make it your own. For instance, spice it up with cayenne or crushed red pepper flakes. Add more flavor with additional fresh herbs like rosemary, oregano, chives, dill, or basil.
- Pick your favorite veggies. Instead of frozen peas, try frozen corn. Use broccoli florets or sliced mushrooms instead of green beans. Add diced potatoes for a more filling meal.
- You do not need to thaw the green beans or peas before adding them directly to the pot.
- For extra fiber and protein, stir in a can or two of drained and rinsed chickpeas (garbanzo beans), white beans, or other beans of choice.
- If you’re not worried about a vegetarian meal, try a chicken vegetable soup or this easy chicken noodle soup, too.
Directions
This vegetarian noodle soup comes together quickly on the stovetop for an easy and healthy weeknight dinner. It’s nourishing comfort food! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Cook the carrots, celery, onion, and zucchini until soft. Stir in some garlic, and sauté for about 30 more seconds.
- Add the green beans, thyme, bay leaf, and broth. Bring the soup to a simmer, and cook until the vegetables are tender, about 15 minutes.
- Stir in the uncooked noodles and the frozen peas. Continue simmering the soup until the noodles are just barely al dente, about 5 minutes if you’re using wide egg noodles.
- Remove the soup from the heat, stir in parsley and lemon juice, and season with salt and pepper to taste. Ladle into bowls, sprinkle with additional fresh herbs for garnish, and serve!
Serving Suggestions
Pair the vegetable noodle soup with a loaf of crusty Dutch oven bread, pumpkin muffins, a basket of flaky biscuits, or a skillet of jalapeno cheddar cornbread.
Preparation and Storage Tips
- Make Ahead: If you’d like to prepare a batch of the soup in advance, I recommend making the soup through Step 2 (do not add the noodles or peas). Let cool. Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. When ready to serve, bring the soup to a simmer, add the noodles and peas, and follow the rest of the recipe.
- How to Store: Leftover soup will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month; however, cooked noodles may be mushy when frozen and reheated.
- How to Reheat: Warm leftovers in a covered saucepan over low heat, just until heated through. Do not overcook or the noodles will become mushy. You can also reheat individual portions in the microwave for 1-2 minutes.
More Vegetable Soup Recipes to Try
Creamy Vegetable Soup
1 hour hr
Crock Pot Vegetable Soup
5 hours hrs 15 minutes mins
Easy Minestrone Soup {Better than Olive Garden!}
1 hour hr 10 minutes mins
Vegetable Noodle Soup
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
A cozy, healthy, and easy vegetarian noodle soup that the whole family will love!
Ingredients
- 1 tablespoon olive oil
- 2 large carrots, peeled and diced
- 2 medium stalks celery, diced
- 1 medium onion, diced
- 1 medium zucchini, chopped
- 1 clove minced garlic (about 1 teaspoon)
- 1 cup frozen cut green beans
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 10 cups chicken broth or vegetable broth, plus extra to thin if necessary
- 3 cups uncooked wide egg noodles (or other noodles of choice)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Kosher salt and ground black pepper, to taste
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the carrots, celery, onion, and zucchini; cook until softened, about 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in the green beans, thyme, bay leaf, and broth. Bring to a boil, then reduce the heat and gently simmer the soup, uncovered, until the vegetables are tender, about 10-15 minutes.
- Stir in the noodles and frozen peas; cook the noodles according to the package directions for just barely al dente, about 5-7 minutes. Remove the pot from the heat; stir in the parsley and lemon juice. Season with salt and pepper, to taste.
- Ladle the soup into individual serving bowls. Garnish with additional fresh herbs, if desired.
Notes
- For a vegan noodle soup, use vegetable broth instead of chicken broth. You’ll also need to use vegan noodles rather than egg noodles.
- Use this recipe as a base and feel free to make it your own. For instance, spice it up with cayenne or crushed red pepper flakes. Use additional fresh herbs like rosemary, oregano, chives, or basil.
- You do not need to thaw the green beans or peas before adding them directly to the pot.
Nutrition
Serving: 1/6 of the recipeCalories: 160kcalCarbohydrates: 25gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 1585mgPotassium: 493mgFiber: 4gSugar: 6gVitamin A: 4571IUVitamin C: 24mgCalcium: 60mgIron: 2mg
