Parsley Soup with Noodles Recipe
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Jump to RecipeThis parsley soup with noodles recipe is a bright & fresh recipe, loaded with cooked pasta, fresh chopped vegetables, and loads of fresh green parsley! A delicious herby soup recipe with tons of flavor in a tasty broth.
This easy herb soup makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty sourdough for a fantastic and hearty meal.
Want more fresh soup recipes? Try our carrot top soup recipe, slow cooker potato leek soup, and our favorite vegetable soup with noodles.
Nothing says cozy like a warm bowl of homemade soup, especially one loaded with fresh herbs. This parsley noodle soup recipe is light, budget-friendly, and so comforting and flavorful. A hearty and satisfying noodle soup is ready in about 20 minutes, with simple ingredients.
The inspiration for this parsley noodle soup came from one of my family’s favorite restaurants: Little Europe which used to be located in Brookfield, IL. They’ve since closed, but they made the best Bohemian beef noodle soup. It had a thin clear broth and was loaded with noodles and tons of fresh parsley. I always loved the flavor of parsley in my soups since then, and wanted to recreate a (no-beef) version of an old favorite.
Why This Recipe Works
- It’s herby, light, satisfying, and flavorful.
- A warming and comforting soup for winter days.
- The bright earthy flavors from the fresh parsley make this soup complete.
- A great recipe that uses up parsley, if you have a lot on hand.
- Ready in less than 30 minutes, it’s a great lunch or dinner recipe.
Use Fresh Homegrown Parsley
We got this great countertop Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round!
I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm – perfect for this cucumber salad. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time.
I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. It also makes a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
Ingredients You’ll Need
- Fresh Parsley – I like using the leaves in this soup, they have such a wonderfully bright and fresh flavor. Parsley is one of my favorite fresh herbs!
- Pasta – I used a cut spaghetti, similar to fideos. You can use any small or short pasta for this recipe: ditalini, orzo, or macaroni would all be great options.
- Extra virgin olive oil
- Sweet Onion, Garlic, Carrots, and Celery
- Low Sodium Vegetable Stock
- Garlic Salt: for a little extra flavor than traditional salt. I like to use this garlic salt in my savory Italian dishes for that extra kick.
- Cheese Cloth – great for wrapping up parsley stems to add extra flavor to your broth.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
How To Make This Soup
Step 1: Cook pasta according to package instructions. Drain and set aside for later.
Step 2: Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for 3 minutes more.
Step 3: Add the chickpeas, vegetable stock, salt, and pepper.
Step 4: Chop the parsley leaves from the stems, and separate. Cut a piece of cheese cloth or use a cloth bag, and place the stems inside.
Step 5: Add the parsley stem pouch into the soup pot, and allow the stems to be submerged.
Step 6: Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked. Remove the parsley stem pouch once done and add the fresh parsley leaves.
Step 7: To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking).
Step 8: Garnish with extra fresh parsley and serve hot.
Recipe FAQs
You can use either curly or flat-leaf parsley, both work great in this soup. I used flat-leaf, but both are fantastic options.
Store leftover soup in an airtight container, refrigerate, and enjoy within 3 days. The parsley may fade in color slightly as it is cooked.
Absolutely, chopped parsley stems make a great addition to soup! You can chop them and add them directly to the broth, or you can place them in a cheesecloth sachet like I did for this recipe and cook in the broth (the sachet makes it easier to remove the stems later).
Pro Tips
- When chopping the carrots and celery, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent in the parsley soup.
- Keep the parsley stems wrapped up so you can get all the parsley flavor in the broth, and easily discard the pouch after cooking without having to fish out each stem from the soup.
- If making this recipe ahead of time, you can save a bit of fresh parsley for garnish when serving up the soup or dividing it into containers for individual portions.
More Easy Parsley Recipes You’ll Love
- Fresh Parsley Pasta
- Butter Parsley Potatoes
- Avocado Parsley Pesto Sauce
- Tropical Parsley Smoothie
- Cranberry Orzo Salad with Spinach and Feta Cheese
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Parsley Soup with Noodles
Equipment
- Cheese Cloth
- Soup Pot
Ingredients
- 8 ounces pasta use gluten free version if needed
- 2 tablespoons extra virgin olive oil
- 1 sweet onion chopped
- 6 cloves garlic
- 3 carrots diced
- 3 stalks celery chopped
- 1 cup chickpeas drained and rinsed
- 6 cups Vegetable Stock low sodium
- 1 teaspoon each sea salt and black pepper
- 2 bunches fresh parsley save stems
Instructions
- Cook pasta according to package instructions. Drain and set aside for later.
- Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for 3 minutes more.
- Add the chickpeas, vegetable stock, salt, and pepper.
- Chop the parsley leaves from the stems, and separate. Cut a piece of cheese cloth or use a cloth bag, and place the stems inside.
- Add the parsley stem pouch into the soup pot, and allow the stems to be submerged.
- Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked. Remove the parsley stem pouch once done and add the fresh parsley leaves.
- To serve, add noodles to a bowl and ladle the hot soup over. Wait until broth has fully cooked before adding pasta into the soup (to avoid overcooking). Garnish with extra fresh parsley and serve hot.
Notes
Nutrition
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I had bookmarked your recipe for vegetable noodle pot pie soup and for some reason it takes me to this recipe now and I can’t find that recipe here anymore.. just curious if you got rid of it for some reason? I love that soup so much it would be a shame if I can’t replicate it!
Hi Laura,
My pot pie soup recipe is here: https://theherbeevore.com/vegetable-noodle-pot-pie-soup-vegan-gluten-free-dairy-free/
The redirect was an error and you should be able to see it now 🙂
For the chickpeas, how much would I use? I’m excited to try a new recipe.
Hi Heather! Add one cup of chickpeas to the soup… I find it adds a little extra protein to make this recipe more filling – let me know how it turns out!! It’s one of our favorites 🙂