Easy One Pot Vegetable Noodle Soup
There’s nothing quite like a big pot of homemade soup simmering away on the stove, especially on a chilly day. This easy vegetable noodle soup is packed with carrots, celery, onions and tender noodles in a flavourful perfectly seasoned broth. It’s s ready in about 30 minutes, and even though it’s completely meatless, it’s surprisingly filling.
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If it were up to me, I could eat soup every single day! I find that the process of making soup and the delicious aromas that fill the kitchen are just as comforting as the soup itself! And, a good soup is so often a healthy mealOne of my favourites is this maple roasted butternut squash soup.
What you’ll love about this recipe:
The ingredients for Vegetable Noodle Soup
Another benefit of this easy one pot soup recipe is the simplicity of the ingredients. All you need is:
- veggies – carrots, celery, onions and garlic (or any combination you prefer)
- vegetable broth – I use low sodium organic broth
- broad noodles – try no-yolk extra broad egg noodles
- red lentils (optional) – for a bit of protein
- Old Bay Seasoning – is all the seasoning you will need
- Salt and Pepper. – optional
- olive oil
What is Old Bay Seasoning?
When I first encountered Old Bay Seasoning blend I thought it was specifically made for seafood. But when I encountered a recipe that did not involve seafood, or meat of any kind I quickly discovered how versatile this spice blend is. And, how delicious! It originated in the Chesapeake Bay Area in 1939.
The predominant spices are celery salt, mustard and paprika, but there is also allspice, cloves, ginger, nutmeg, mace, cardamon, cayenne pepper and cinnamon.
A few tips before getting started!
- Using a mandoline to slice the vegetables makes the prep work easy and fast.
- Use extra-broad egg noodles for a vegetarian soup or try pappardelle broad noodles for a vegan option.
- Red lentils add fibre and protein and cook up quickly, making them the best choice for this soup.
- Whenever possible choose organic vegetables, broth and lentils. Great Value brand has a very inexpensive and flavourful vegetable broth that I stock up year round.
How the soup is made
Be sure to see the full PRINTABLE recipe card below
Heat Oil over medium heat and sauté onions, carrots and celery for 4-5 minutes
Add garlic, Old Bay, salt and pepper (if using), stirring to coat vegetables and cook for 1 minute
Add vegetable broth, noodles and lentils (if you are using). Stir, bring to boil, reduce heat to low and simmer for 10 minutes, until noodles and lentils are soft.
Spoon into bowls and serve.
What To Serve With Veggie Noodle Soup
I serve this with fresh everything sour dough bread from our local market, big toasty croutons, or my cheddar cheese tea biscuits.
For a even heartier vegetarian meal serve it along side these dilly chickpea salad sandwiches.
Storage and Reheating
This vegetable noodle soup recipe makes enough for 8 generous servings. Refrigerate any leftovers for up to 2 day’s and simply reheat with a bit of extra broth as the noodles will absorb some of the broth.
Customize the Recipe
Beyond the basics like onion, celery and carrots, noodle soup is perfect for adding baby spinach, peas, broccoli, cauliflower, and bok choy. It’s a great way to use up veggies in the fridge.
Start with onions and garlic for the base flavour, season with salt and pepper and flavourful spices. In this version I have used Old Bay Seasoning which is a versatile blend of spices that gives the soup a delicious flavour. Rosemary, thyme or smoked paprika would also give noodle soup a nice flavour profile.
I often use broad egg noodles for soups that require noodles. They have a nice flavour, hold their shape without becoming mushy. Rotini pasta, elbow macaroni or shell pasta are other options to consider.
No. The noodles are one of the last things to be added when making soup to ensure they don’t over cook and become soft and mushy.
Whether you’re looking for an easy meatless dinner or a simple lunch, this vegetable noodle soup is a recipe that’s always nice to have in your collection. Made with everyday ingredients and ready in about 30 minutes, it’s perfect for busy weeknights or whenever you want to warm up with a bowl of homemade soup. Trust me when I tell you that you will not miss the chicken in this noodle soup!
If you make this recipe, I’d love to hear how it turned out! Leave a comment and star rating below, and let me know if you added any of your favourite vegetables or put your own spin on it.
More Soup Recipes You May Enjoy
Easy One Pot Vegetable Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 large carrots sliced thin
- 4 stalks celery sliced thin
- 1 cup chopped onion
- 4 garlic cloves minced
- 1 tablespoon Old Bay Seasoning
- 10 cups vegetable broth
- 12 ounce package broad noodles such as Pappardelle or egg noodles
- 3/4 cup red lentils rinsed and drained (optional)
- salt and pepper
Instructions
- Heat olive oil in a large soup pot over medium heat, add the carrots, celery and onions. Sauté 4 to 5 minutes or until tender
- Add garlic, Old Bay Seasoning, salt and pepper. Stir to combine and continue to sauté for 1 minute
- Add chicken broth, noodles and lentils (if using) stir to combine. Bring to a boil and the reduce heat to simmer for 10 minutes
- Season with salt and pepper to your liking
- Remove from heat and serve
Notes
Oh, how I loved this soup!
I’m generally not a big broth soup fan but my partner is. They are under the weather and I wanted to make it for them so they can feel soothed. Boy! This recipe is perfect and came out delicious. I can already tell this is something I will crave! Excellent!!!!
Thank you so much! I’m so glad you enjoyed it! I make it on repeat in the cold weather months!