Easy Vegetable Noodle Soup – Connoisseurus Veg

by thebestworldevents.com 12 February 2024 · Vegetarian

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This vegetable noodle soup is so simple, but also so delicious and comforting! Made with pasta, veggies, and fresh herbs, a big bowl of this easy vegan soup is the perfect meal to warm you up on a cold winter day!

White wooden surface set with a pot and bowl of Vegetable Noodle Soup.

Sometimes it really doesn’t take much to make me happy. A good bowl of soup will usually do the trick! And it doesn’t even have to be fancy soup. Something simple and wholesome like this vegetable noodle soup is often all that’s needed to brighten my day.

If you grew up loving chicken noodle soup, like I did, then I think this soup will lift your spirits too. I’ve already created some vegan soups to fill that particular void, including my vegan chicken noodle soup and chickpea noodle soup. And while I love both of those, there’s just something special about a bowl of brothy deliciousness that’s packed with veggies and herbs.

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Ingredients You’ll Need

Olive oil. You can substitute another high-heat oil if you’d like. Coconut oil, corn oil, and avocado oil will all work!
Onion.
Carrots.
Celery.
Garlic.
Vegetable broth. Use a broth with a flavor that you really love. I’m using Better Than Bouillon in seasoned vegetable flavor. A vegan chicken-style broth such as those made by Edward & Sons or Imagine would be work really well in this recipe too.
Oregano. We’re using dried oregano, but if you’ve got some fresh that you’d like to use up, just chop it up finely and double the amount.
Yellow potato. Feel free to substitute a red potato or russet if it’s convenient.
Pasta. I’m using shells, but other small pasta shapes will work, such as orzo, ditalini, or rotini. If you use gluten-free pasta you can keep the entire dish gluten-free.
Frozen peas.
Lemon juice.
Fresh herbs. We’re using fresh parsley and dill. I don’t recommend substituting dried for either.
Salt & pepper.

Tip: You’re welcome to substitute some of your favorite veggies, or even add extras. Green beans, cauliflower, broccoli, cabbage, or greens like kale and spinach would all work well. Keep in mind that harder veggies will take longer to cook, while softer ones will cook faster.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Celery, onions, carrots, and garlic cooking in a pot with a wooden spoon.

Heat your oil in a pot, then add diced onion, sliced carrots and celery. Cook the vegetables for about 10 minutes, stirring them often, until they start to soften. Add the garlic and cook it with the vegetables for about a minute.

Broth being poured into a pot of vegetables.

Add the broth, diced potato, and oregano. Raise the heat and bring the broth to a boil, then lower the heat and let the soup simmer for about ten minutes, until the potato is beginning to soften but not yet fully cooked.

Pot of Vegetable Noodle Soup simmering on the stove.

Stir in the pasta and let the soup continue to simmer. It’s done when the pasta is tender and the potatoes are easily pierced with a fork.

Pot of Vegetable Noodle Soup with a wooden spoon.

Take the pot off of heat and stir in thawed frozen peas, lemon juice, parsley and dill. Season the soup with salt and some pepper, preferably freshly ground.

Bowl of Vegetable Noodle Soup with a red pot in the background.

Your vegetable noodle soup is ready to enjoy! Ladle it into bowl and enjoy it while it’s hot!

Leftovers & Storage

Leftover veggie noodle soup will keep in an airtight container in the refrigerator for about four days, or in the freezer for about three months. The pasta will suck up broth as it sits, so add more when reheating it if needed.

More Vegetable Soups

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegetable Noodle Soup

Ingredients

1
tablespoon
olive oil
1
medium onion,
diced
3
medium carrots,
sliced
2
medium celery stalks,
sliced
3
garlic cloves,
minced
8
cups
vegetable broth
1
teaspoon
dried oregano
1
medium yellow potato
(about 6 ounces), diced
1
cup
dried small pasta shells
(or small pasta shape of choice)
1
cup
frozen peas,
thawed
2
tablespoons
lemon juice
¼
cup
chopped fresh parsley
2
tablespoons
chopped fresh dill
Salt and pepper,
to taste

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they start to soften.
Stir in the broth, oregano, and potato. Raise the heat and bring the broth to a boil, then lower the heat and let it simmer for about 10 minutes, until the potato is beginning to soften but not fully cooked.
Stir in the pasta and let the soup continue simmering until the pasta is tender and the potatoes are easily pierced with a fork, 10 to 15 minutes.
Remove the pot from heat. Stir in the peas, lemon juice, parsley and dill. Season the soup with salt and pepper to taste.