This vegetable noodle soup is so simple, but also so delicious and comforting! Made with pasta, veggies, and fresh herbs, a big bowl of this easy vegan soup is the perfect meal to warm you up on a cold winter day!
Sometimes it really doesn't take much to make me happy. A good bowl of soup will usually do the trick! And it doesn't even have to be fancy soup. Something simple and wholesome like this vegetable noodle soup is often all that's needed to brighten my day.
If you grew up loving chicken noodle soup, like I did, then I think this soup will lift your spirits too. I've already created some vegan soups to fill that particular void, including my vegan chicken noodle soup and chickpea noodle soup. And while I love both of those, there's just something special about a bowl of brothy deliciousness that's packed with veggies and herbs.
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Ingredients You'll Need
- Olive oil. You can substitute another high-heat oil if you'd like. Coconut oil, corn oil, and avocado oil will all work!
- Onion.
- Carrots.
- Celery.
- Garlic.
- Vegetable broth. Use a broth with a flavor that you really love. I'm using Better Than Bouillon in seasoned vegetable flavor. A vegan chicken-style broth such as those made by Edward & Sons or Imagine would be work really well in this recipe too.
- Oregano. We're using dried oregano, but if you've got some fresh that you'd like to use up, just chop it up finely and double the amount.
- Yellow potato. Feel free to substitute a red potato or russet if it's convenient.
- Pasta. I'm using shells, but other small pasta shapes will work, such as orzo, ditalini, or rotini. If you use gluten-free pasta you can keep the entire dish gluten-free.
- Frozen peas.
- Lemon juice.
- Fresh herbs. We're using fresh parsley and dill. I don't recommend substituting dried for either.
- Salt & pepper.
Tip: You're welcome to substitute some of your favorite veggies, or even add extras. Green beans, cauliflower, broccoli, cabbage, or greens like kale and spinach would all work well. Keep in mind that harder veggies will take longer to cook, while softer ones will cook faster.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Heat your oil in a pot, then add diced onion, sliced carrots and celery. Cook the vegetables for about 10 minutes, stirring them often, until they start to soften. Add the garlic and cook it with the vegetables for about a minute.
Add the broth, diced potato, and oregano. Raise the heat and bring the broth to a boil, then lower the heat and let the soup simmer for about ten minutes, until the potato is beginning to soften but not yet fully cooked.
Stir in the pasta and let the soup continue to simmer. It's done when the pasta is tender and the potatoes are easily pierced with a fork.
Take the pot off of heat and stir in thawed frozen peas, lemon juice, parsley and dill. Season the soup with salt and some pepper, preferably freshly ground.
Your vegetable noodle soup is ready to enjoy! Ladle it into bowl and enjoy it while it's hot!
Leftovers & Storage
Leftover veggie noodle soup will keep in an airtight container in the refrigerator for about four days, or in the freezer for about three months. The pasta will suck up broth as it sits, so add more when reheating it if needed.
More Vegetable Soups
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📖 Recipe
Vegetable Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon dried oregano
- 1 medium yellow potato (about 6 ounces), diced
- 1 cup dried small pasta shells (or small pasta shape of choice)
- 1 cup frozen peas, thawed
- 2 tablespoons lemon juice
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they start to soften.
- Add the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, oregano, and potato. Raise the heat and bring the broth to a boil, then lower the heat and let it simmer for about 10 minutes, until the potato is beginning to soften but not fully cooked.
- Stir in the pasta and let the soup continue simmering until the pasta is tender and the potatoes are easily pierced with a fork, 10 to 15 minutes.
- Remove the pot from heat. Stir in the peas, lemon juice, parsley and dill. Season the soup with salt and pepper to taste.
- Serve.
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Interesting, want to chase vampires away? This will work! Taste was too garlic forward for us. Entire house smelled like a garlic factory after making. Would cut back to 1 clove of garlic at most if I made again. Added a bottle of Sauvignon Blanc wine to try & balance the flavor & another cup of peas. The wine added good flavor. Person that reviewed & forgot the garlic, smart move (wish i had).
I forgot to put in garlic cos they weren’t in your instructions just ingredients list. FYI
Surprisingly delicious. My go to on a cold rainy day. Easy, satisfying and full of flavor.