Vegetable Soup with Egg Noodles Recipe
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Jump to RecipeThis vegetable soup with egg noodles recipe is a hearty cozy meal loaded with fresh vegetables, cooked pasta, and a flavorful and herby broth. A hearty lunch, perfect to batch cook or meal prep and enjoy all week.
Serve with a side of crusty no-knead bread, top with croutons, or add in some crackers and enjoy. A delicious cold-weather meal the whole family will love.
Want more delicious vegetable soup recipes? Try our spaghetti squash soup, red lentil soup with coconut milk, or our favorite split pea soup with sweet potatoes.
This hearty vegetable soup with noodles will bring all the cozy vibes to your table! Soup season is year-round on our homestead! I love making a big pot of hearty soup on the weekends and jarring it up for meal prepped lunches. All you have to do is heat and eat!
This is a fun take on a classic vegetable soup, loaded with your favorite veggies. I added egg noodles with a fun spiral shape – and extra flavor. This is one fantastic soup that will keep you cozy and satisfied.
Why This Recipe Works
- It’s cozy, hearty, and satisfying.
- The vegetables are fresh and earthy.
- It’s great for meal prep lunches.
- A wonderful vegetarian and dairy free meal.
Rustic Soup Recipes
This rustic vegetable soup with noodles is absolutely loaded with veggies! It has: onions, tomatoes, celery, carrots, garlic, potatoes, tomatoes, and spinach. This recipe is super versatile, so you can add or swap in any veggies you have on hand. This would be fantastic with butternut squash, corn, or cauliflower too!
Want more cozy soups? Try lentil barley soup, vegetarian egg drop soup, and our favorite butternut squash ricotta soup.
Ingredients You’ll Need
- Egg Noodles: I like classic egg noodles for soups and casseroles – I keep a few bags stocked in pantry for a quick and easy weeknight dinner.
- Garlic: for tons of flavor
- Carrots: for color and a nice sweetness
- Celery: a classic soup ingredient
- Diced Tomatoes
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Vegetable Stock
- Potatoes: I used basic yellow potatoes.
- Spinach: use fresh or frozen!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- You can add in any fresh vegetables you prefer: cauliflower, squash, mushrooms, cabbage, Swiss chard, or kale would all be great additions.
- Substitute another type of noodle if you prefer – rotini, penne, macaroni, or ditalini would all be great options.
- Use gluten-free pasta if you prefer.
How To Make This Soup
Step 1: Cook egg noodles according to package instructions. Drain, toss with a little olive oil, and set noodles aside.
Step 2: In a large soup pot, heat the olive oil over low heat. Add the onion and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
Step 3: Add in the carrots, potatoes, and zucchini into the pot.
Step 4: Add in the diced tomatoes, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
Step 5: Once the soup is cooked, add in the spinach and frozen peas, and simmer for an additional 10 minutes.
Step 6: Add in the noodles and serve hot.
Recipe FAQs
You can make the soup vegetable and broth ahead of time and store it in the refrigerator for up to 3 days. Cook and add the noodles when you’re ready to serve to keep them from being too mushy.
Yes, once the soup is made you can store it in individual containers or in an airtight freezer bag and freeze it for up to 3 months.
Yes, great plant-based options would be chickpeas, kidney beans, or cooked lentils. add in diced or smoked tofu for a hearty flavor.
Other Hearty Vegetable Soup Recipes You’ll Love!
- Red Lentil Soup with Coconut Milk Recipe
- Fasolatha White Bean Soup Recipe
- Creamy Mushroom Rice Soup Recipe
- Cannellini Bean Soup Recipe
- Black Bean Soup with Avocado Recipe
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Vegetable Soup with Egg Noodles
Ingredients
- 12 ounces egg noodles
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 2 stalks celery chopped
- 3 carrots sliced
- 14 ounces Diced Tomatoes
- 3 large potatoes chopped into 1/2 inch cubes
- 1 large zucchini sliced into half moons
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Sea Salt
- 8 cups Vegetable Stock
- 1 cup chopped spinach
- 1/2 cup frozen peas
Instructions
- Cook egg noodles according to package instructions. Drain, toss with a little olive oil, and set noodles aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, diced tomatoes with juice, potatoes, zucchini, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
- Add spinach and frozen peas to the soup. Cook for an additional 10 minutes.
- Just before serving, add the cooked egg noodles into the soup. Taste and adjust seasoning as needed. Serve hot!
Notes
- You can add in any fresh vegetables you prefer: cauliflower, squash, mushrooms, cabbage, Swiss chard, or kale would all be great additions.
- Substitute another type of noodle if you prefer – rotini, penne, macaroni, or ditalini would all be great options.
- Use gluten-free pasta if you prefer.
Nutrition
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What quantity of diced tomatoes are used in this recipe?
The combination of flavors is amazing
This dish keeps me warm in winter and fills me up with healthy ingredients. It’s a winner and tastes yummy!