This cozy, classic Vegetable Noodle Soup is the kind of meal that feels like a warm hug.
It’s packed with hearty vegetables, tender noodles, and flavorful broth—all the good stuff.
Whether you’re fighting off a cold or just craving something light and comforting, this soup hits the spot every time.
Why I Love This Recipe
I started making this soup when I moved into my first apartment. It was cold, I had almost nothing in my fridge except a few veggies and some broth, and I just threw everything into a pot. That soup warmed up more than just my body. It was the first time I felt at home.
- It’s budget-friendly and uses simple ingredients
- Super fast to make—perfect for busy days
- You can customize it a million ways
- One pot = easy cleanup
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups egg noodles
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Pro Tips
- Chop your veggies evenly so they cook at the same rate
- Don’t overcook the noodles—they’ll soak up broth fast
- Add the noodles at the end so they don’t get mushy
- Make it heartier with a can of white beans
- Use low-sodium broth so you can control the salt
Tools You’ll Need
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Substitutions and Variations
- Swap egg noodles for rotini, spaghetti (broken), or orzo
- Use zucchini, green beans, or spinach for extra veggies
- Add shredded cooked chicken or tofu for protein
- Use fresh herbs instead of dried for more brightness
Make Ahead Tips
- Chop all your veggies ahead and store in airtight containers
- The whole soup can be made ahead and stored in the fridge for up to 4 days
- Cook the noodles separately and add when serving to keep them from getting soggy
How to Make Vegetable Noodle Soup (Serves 6 | Cook time: 30 minutes)
Step 1: Sauté the Aromatics
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced onion and 2 cloves minced garlic. Cook for 3–4 minutes until softened and fragrant.
Step 2: Add the Veggies
Add 3 diced carrots and 2 diced celery stalks to the pot. Stir and cook for another 5–6 minutes until they begin to soften.
Step 3: Add Herbs and Broth
Stir in 1 teaspoon dried thyme and 1 teaspoon dried oregano. Pour in 8 cups vegetable broth and bring to a boil.
Step 4: Simmer
Reduce heat and let the soup simmer for 10 minutes, covered, to let the flavors come together.
Step 5: Add Noodles and Frozen Veggies
Add 2 cups egg noodles, 1 cup frozen peas, and 1 cup frozen corn. Cook uncovered for 6–8 minutes, until noodles are tender.
Step 6: Season and Finish
Taste and season with salt and pepper. Stir in 2 tablespoons chopped fresh parsley. Remove from heat and let rest for a few minutes before serving.
Leftovers and Storage
- Store in the fridge for up to 4 days in an airtight container
- Noodles may absorb broth—add extra broth when reheating
- Freeze without noodles for up to 2 months
Why This Recipe Works (Quick Science)
Cooking the vegetables in stages helps layer the flavor—starting with aromatics like onion and garlic builds a rich base. Simmering the broth allows the herbs and veggies to release flavor, and adding the noodles last keeps them from getting mushy. Frozen peas and corn need less time, so they stay bright and sweet.
Common Mistakes
- Overcooking the noodles—they turn to mush if they sit too long
- Skipping the seasoning—taste before serving and adjust salt
- Not sautéing the veggies first—you need that base flavor
- Adding all veggies at once—some take longer to cook
What to Serve With
- Warm crusty bread or garlic toast
- A fresh green salad with vinaigrette
- Grilled cheese for a classic combo
FAQ
Can I make this gluten-free?
Yes, just use gluten-free noodles.
Can I use fresh vegetables instead of frozen?
Absolutely. Just sauté them a bit longer if they’re raw.
Can I make this in a slow cooker?
Yes, cook on LOW for 6 hours. Add noodles in the last 20–30 minutes.
Can I freeze this soup?
Yes, but freeze it without the noodles for best texture.
Final Thoughts
This Vegetable Noodle Soup is one of those recipes you’ll come back to again and again. It’s simple, filling, and just plain good. Make it on a cold night, or when you want something easy but homemade. I’d love to hear how it turns out for you—drop a comment below if you try it or if you have questions!