This parsley noodle soup recipe is a bright & fresh bowl of comfort food! Great for meal prep, batch cooking, or making ahead. This hearty soup makes a great lunch or a light dinner! Serve with a salad and a slice of thick crusty sourdough for a fantastic and healthy meal.
This Parsley Noodle Soup Recipe Is:
- Bright
- Fresh
- Comforting
- Healthy
- Warming
- Earthy
- Vegan, Gluten Free, and SO simple
Easily Grow Fresh Parsley on Your Counter All Year Long
We got this great 6-Pod 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. 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. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
What’s In This Parsley Noodle Soup Recipe?
- Ditalini Pasta – I used this classic ditalini pasta, which is a fun small pasta shape that is so perfect for soups. They also make a gluten free version you can get here, in case you avoid wheat.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Sweet Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots
- Celery
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- Thyme
- 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.
- Fresh Parsley
- Cheese Cloth – I like to keep a few packs of this cheesecloth in my kitchen, perfect for making spice sachets like we will for this soup!
Cooking Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
How Do I Make This Parsley Noodle Soup Recipe?
- Cook ditalini 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 saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and celery and saute for 3 minutes more. Then add the chickpeas, vegetable stock, thyme, and garlic salt.
- Chop the parsley leaves from the stems, and separate. Cut a piece of cheese cloth and place the stems inside. Fold the cheese cloth into a pouch, and secure the top with bakers twine. Add the parsley stem pouch into the soup pot. We 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.
- Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked. Remove the parsley stem pouch at this time.
- Add the fresh parsley leaves to the soup and stir. Taste, and add more seasoning as needed.
- 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).
Healthy High Protein Soup Recipes You’ll Love!
One Pot Chickpea and Rice Soup (Vegan, Gluten Free)
Lemony White Bean Soup (Vegan, Gluten Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
Creamy Minestrone Soup (Vegan, Gluten Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Get the Same Ingredients I Use In My Vegan and Gluten free Parsley Noodle Soup!
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
Parsley Noodle Soup
Equipment
- Cheese Cloth
- Soup Pot
Ingredients
- 16 ounces ditalini pasta use gluten free version if you avoid wheat
- 2 tablespoons olive oil
- 1 sweet onion chopped
- 6 cloves garlic
- 3 carrots diced
- 3 stalks celery chopped
- 1 cup chickpeas drained and rinsed
- 2 bunches fresh parsley save stems
- 6 cups No-Salt-Added Vegetable Stock low sodium
- 1 teaspoon thyme
- 1 teaspoon garlic salt
Instructions
- Cook ditalini 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 saute for 5 or 6 minutes until the veggies become translucent.
- Add the carrots and celery and saute for 3 minutes more. Then add the chickpeas, vegetable stock, thyme, and garlic salt.
- Chop the parsley leaves from the stems, and seperate. Cut a piece of cheese cloth and place the stems inside. Fold the cheese cloth into a pouch, and secure the top with bakers twine. Add the parsley stem pouch into the soup pot. We 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.
- Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked. Remove the parsley stem pouch at this time.
- Add the fresh parsley leaves to the soup and stir. Taste, and add more seasoning as needed.
- 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).
Notes
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
Nutrition
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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 🙂
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