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Vegetable Soup with Noodles Recipe

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This vegetable soup with noodles recipe is a hearty lunch or dinner loaded with veggies, pasta, and a flavorful 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!

tomato vegetable noodle soup recipe with zucchini potatoes and hearty veggies that are high fiber and low sodium.
 
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.  This is one fantastic soup that will keep you full.

This Vegetable Soup with Noodles Recipe Is:

  • Hearty
  • Satisfying
  • Fresh
  • Earthy
  • Great for meal prep lunches
  • Vegetarian and dairy free
vegetable noodle soup recipe vegetarian and dairy free high fiber soups with pasta and no meat.

Rustic Soup Recipes for the WIN

This rustic vegetable soup with noodles is absolutely loaded with veggies! It has: onions, tomatoes, celery, carrots, garlic, potatoes, tomatoes, and spinach.  A fantastic and tasty way to get your 5-a-day in.  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!

This is a favorite soup recipe, and it has all the elements of a tasty and filling lunch: plant protein, vegetables, and some carbohydrates for energy. It’s a great lunch option for that mid-day slump.

What’s In This Veggie Soup with Noodles Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • 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.
  • Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
  • Potatoes: I used basic yellow potatoes.
  • Spinach: use fresh or frozen!
vegetable noodle soup with egg noodles cartos celery onions kale and tomatoes that is vegetarian and high in fiber.

Make Vegetable Noodle Soup Vegetarian for a Plant-Based Version

This vegetarian noodle soup with veggies is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

a bowl of vegetable soup with egg noodles on a table with a rustic wooden spoon and mortar and pestle in the background.

How Do I Make This Veggie Egg Noodle Soup Recipe?

  1. Cook egg noodles according to package instructions.  Drain, toss with a little olive oil, and set noodles aside.
  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.
  3. Add the carrots, celery, 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.
  4. Add spinach to the soup.  Cook for an additional 10 minutes.
  5. Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!

Other Hearty Vegetable Soup Recipes You’ll Love!

Red Lentil Soup with Coconut Milk Recipe (Vegetarian, High Fiber)

Fasolatha White Bean Soup Recipe (Vegan, Gluten Free, High Fiber)

Creamy Mushroom Rice Soup Recipe (Vegan, Dairy Free, Gluten Free)

Cannellini Bean Soup Recipe (Vegan, Gluten Free, High Protein)

Black Bean Soup with Avocado Recipe (Vegan, Gluten Free)

plant based vegetable noodle soup recipe with potatoes tomatoes carrots celery and onions in a bowl with a spoon ready to eat.

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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!

vegetable noodle soup recipe vegetarian and dairy free high fiber soups with pasta and no meat.

Vegetable Soup with Noodles

This vegetable soup with noodles recipe is a hearty lunch or dinner loaded with veggies, pasta, and a flavorful broth.  A tasty lunch, perfect to batch cook or meal prep and enjoy all week. 
5 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Soup
Cuisine American, Italian
Servings 8 servings
Calories 331 kcal

Ingredients
  

  • 12 ounces egg noodles
  • 2 tablespoons extra virgin olive oil
  • 1 sweet onion sliced
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 1 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

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, celery, 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 to the soup.  Cook for an additional 10 minutes.
  • Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!

Nutrition

Calories: 331kcalCarbohydrates: 61gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 198mgPotassium: 964mgFiber: 6gSugar: 5gVitamin A: 6227IUVitamin C: 38mgCalcium: 81mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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2 Comments

  1. 5 stars
    This dish keeps me warm in winter and fills me up with healthy ingredients. It’s a winner and tastes yummy!

5 from 4 votes (2 ratings without comment)

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