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Parsley Noodle Soup Recipe (Vegetarian, Vegan, Gluten Free Option)

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.

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
 
Nothing says cozy like a warm bowl of homemade soup – I am constantly finding new and healthy soup recipes to make with pantry staple ingredients. This parsley noodle soup recipe is light, inexpensive to make, and so comforting and flavorful. A hearty and satisfying noodle soup is ready in about 20 minutes, with ingredients you probably already have in your pantry.
 
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 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.

This Parsley Noodle Soup Recipe Is:

  • Bright
  • Fresh
  • Comforting
  • Healthy
  • Warming
  • Earthy
  • Vegan, Gluten Free, and SO simple

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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?

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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?

  1. Cook ditalini pasta according to package instructions. Drain and set aside for later.
  2. 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.
  3. Add the carrots and celery and saute for 3 minutes more. Then add the chickpeas, vegetable stock, thyme, and garlic salt.
  4. 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.
  5. 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.
  6. Add the fresh parsley leaves to the soup and stir. Taste, and add more seasoning as needed.
  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).

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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)

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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!

 
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Parsley Noodle Soup

The Herbeevore
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.
5 from 1 vote
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 265 kcal

Equipment

  • Cheese Cloth
  • Soup Pot

Ingredients
  

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

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.

Nutrition

Calories: 265kcalCarbohydrates: 66gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 1367mgPotassium: 418mgFiber: 4gSugar: 6gVitamin A: 7222IUVitamin C: 30mgCalcium: 64mgIron: 2mg
Keyword parsley as main course, parsley broth, parsley instant noodles, parsley noodle soup, parsley pasta soup, parsley soup recipe, parsley soup with noodles
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Bohemian, Favorites, Lunches, Meal Prep, Nut Free, Pastas, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

3 Comments

    • The Herbeevore

      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 🙂

  1. Pingback:Parsley Tabbouleh with Quinoa Recipe (Gluten Free, Vegetarian, Vegan)

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