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.
Ingredients
- 12 ounces egg noodles
- 2 tablespoons 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
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