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parsley soup recipe healthy recipes with parsley parsley stem soup stock vegetable stock parsley soup with noodles carrots onion celery and ditalini pasta soup

Parsley Noodle Soup

Kelly Jensen
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 2 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 265 kcal

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 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

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
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