Vegetable Soup with Egg Noodles
This vegetable soup with egg 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.
Servings: 8 servings
Calories: 331kcal
Cost: $3
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
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.
Nutrition
Calories: 331kcal | Carbohydrates: 61g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 198mg | Potassium: 964mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6227IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 3mg