Vegetable Noodle Soup
Published Sep 02, 2026
This easy Vegetable Noodle Soup is a cozy comfort food dinner made with simple ingredients. Serve it with crusty bread for a delicious meal the whole family will love!
Vegetable noodle soup
Packed with fresh carrots, celery, onion, garlic, and tender egg noodles, this homemade vegetable noodle soup comes together quickly in one pot.
It’s the perfect recipe for a chilly day, when you are sick, or whenever you’re craving a warm and nourishing bowl of soup.
For awhile now I have been wanting to create my version of chicken noodle soup, but without the chicken.
This recipe is just that! It’s loaded with flavor from the fresh vegetables and is the perfect nourishing meal when you are feeling under the weather.
It’s great served with crackers, rolls, or hearty slices of buttered bread.
Ingredients needed
- Olive oil: to cook the vegetables in.
- Carrots, thinly sliced fresh carrots are best in this soup.
- Celery stalks: gives the soup a classic savory flavor.
- Yellow onion: finely diced.
- Garlic: minced fresh garlic is a must for flavor. Don’t skip this!
- Vegetable broth: be sure you buy regular vegetable broth, not low sodium.
- Wide egg noodles: these noodles are a classic favorite for soup.
- Italian seasoning
- Salt and pepper: to taste.
How to make vegetable noodle soup
Step 1: Heat two tablespoons of olive oil over medium heat in a Dutch oven.
Step 2: Add the carrots, celery, onion, and garlic. Season the veggies with salt and pepper. Cook this over medium heat, stirring often, for 10-15 minutes, until the veggies are softened.
Step 3: Add the Italian seasoning, vegetable broth, and egg noodles.
Step 4: Bring the soup to a boil and boil for 6-10 minutes, or until the egg noodles are softened.
Step 5: Reduce the heat to a simmer and salt to taste before serving.
This is the most delicious cozy soup. I love how easy it is to make! My kids surprised me and they enjoyed it just as much as I did.
What to eat with vegetable noodle soup
- Crusty bread
- Grilled cheese sandwiches
- Side salad
- Rolls or garlic bread
Tips for success
- Don’t overcook the noodles: They will continue to soften as long as the soup is hot.
- Slice the vegetables thinly: This helps them cook quickly and evenly and allows for a good distribution of veggies in every spoonful.
- Taste before serving: different vegetable broths will have more or less sodium. Be sure to taste and salt the soup to your liking before serving.
Storing and reheating
- Storing: Store leftover vegetable noodle soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Leftover soup can be reheated in the microwave or on the stovetop.
Vegetable Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 1 yellow onion, finely diced
- 10 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups wide egg noodles
- 1 ½ teaspoons Italian seasoning
- Salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a Dutch oven.
- Add the carrots, celery, onion, and garlic. Season the veggies with salt and pepper. Cook the vegetables over medium heat, stirring often, for 10-15 minutes, until softened.
- Add the Italian seasoning, vegetable broth, and egg noodles.
- Bring the soup to a boil and boil for 6-10 minutes, or until the egg noodles are softened.
- Reduce the heat to a simmer and salt to taste before serving.
