Vegetable Noodle Soup Recipe: The Ultimate Comfort Food
A hearty and nourishing vegetable noodle soup perfect for cozy meals. Packed with fresh vegetables and pasta, it's easy to make and full of flavor.
Ingredients
Vegetables and Broth
- 2 teaspoons olive oil
- 0.5 yellow onion yellow onion (chopped)
- 2 medium carrots (cut into half-circles)
- 2 celery stalks celery stalks (chopped)
- 3 garlic cloves garlic cloves (minced)
- 1.25 teaspoon Italian seasoning ((See Note 1 for substitution))
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 6 cups vegetable broth ((See Note 2))
- 1 14 ounce can petite diced tomatoes (do not drain)
- 1.25 cups small elbow macaroni (uncooked) ((or other small pasta shape))
- 1.25 cups chopped zucchini ((about 1 small zucchini))
- 0.67 cup frozen peas
- 0.25 cup minced flat-leaf parsley
Parmesan rind
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until softened, about 5 minutes.
- Add minced garlic and Italian seasoning; cook for 1 minute.
- Pour in vegetable broth and diced tomatoes; bring to a boil.
- Add pasta, zucchini, peas, and Parmesan rind; simmer until pasta is cooked and vegetables are tender, about 10 minutes.
- Remove Parmesan rind, stir in parsley, and season with salt and pepper to taste. Serve hot.
Notes
This soup is versatile; feel free to add other vegetables or adjust seasonings to taste.