This hearty vegetable soup with noodles is a comforting, nutrient-packed dish perfect for any season. Whether you’re looking to warm up on a chilly day or want a wholesome, light meal packed with fiber and flavor, this soup is a go-to solution. Made with simple vegetables, pantry-friendly noodles, and aromatic herbs, it delivers deep, savory flavor without any meat or dairy—making it naturally vegetarian and easy to adapt to vegan or gluten-free diets. It’s also perfect for batch cooking and storing for meals throughout the week.
This soup is loaded with chunky vegetables like potatoes, bell peppers, celery, and carrots. The addition of flour gives it a light thickness, while the noodles turn it into a filling, satisfying one-bowl meal. A final sprinkle of dried parsley brings freshness and brightness to every spoonful.
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Cuisine: Classic European comfort food with modern twists
Ingredients
1 onion, chopped
2 tablespoons olive oil
1 celery stalk, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 medium potatoes, peeled and diced
2 tablespoons flour
200 ml (1 cup) vegetable broth (for deglazing and thickening)
1.5 liters (7 cups) vegetable broth (additional)
Salt and black pepper, to taste
100 grams (½ cup) noodles of choice (egg noodles, fusilli, or spaghetti broken into pieces)
1 teaspoon dried parsley
Step-by-Step Cooking Directions
1. Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté for about 3–4 minutes until soft and translucent.
2. Add Celery and Carrots
Stir in chopped celery and carrots. Cook for another 3–4 minutes to develop sweetness and soften the vegetables.
3. Toss in the Bell Peppers and Garlic
Add the chopped red and green bell peppers. Sauté for 2–3 minutes. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
4. Add Potatoes and Flour
Add the peeled, diced potatoes to the pot. Sprinkle in the flour and stir until vegetables are evenly coated. This helps give the soup a light thickness as it cooks.
5. Deglaze with Broth
Pour in 200 ml of the broth and stir well to deglaze the pot, scraping up any flavorful bits from the bottom.
6. Add Remaining Broth
Pour in the remaining 1.5 liters of broth. Stir to combine everything.
7. Season the Soup
Add salt and black pepper to taste. Bring the soup to a gentle boil over medium-high heat.
8. Simmer Until Tender
Once boiling, reduce heat and cover the pot. Let the soup simmer for 15–20 minutes or until the potatoes and carrots are tender.
9. Add the Noodles
Stir in your choice of noodles. Let them cook in the soup for about 7–10 minutes, depending on the noodle type, until tender.
10. Final Seasoning and Garnish
Stir in dried parsley. Taste and adjust seasoning with more salt or pepper if needed.
11. Serve
Ladle into bowls and serve hot. Optionally, serve with a slice of crusty bread or a dollop of sour cream or yogurt.
Nutritional Information (Per Serving)
Calories: 230
Protein: 6g
Carbohydrates: 32g
Fat: 9g
Fiber: 4g
Sodium: 620mg
This recipe is low in fat and cholesterol-free, perfect for those looking for a light and nutritious meal.
Origins and Popularity of the Recipe
Vegetable soup is a classic dish found in cultures around the world. From Italian minestrone to French soupe aux légumes and Eastern European chunky veggie broths, it remains a staple in every household for its affordability, flexibility, and comforting nature.
This particular version brings together a mix of Mediterranean and Central European influences, using potatoes for heartiness, bell peppers for brightness, and parsley for fresh, herby flavor. The use of flour adds a slightly creamy texture without needing milk or cream, keeping the soup light yet satisfying.
Reasons Why You’ll Love This Recipe
1. Incredibly easy to make: All you need is one big pot and about 50 minutes from start to finish.
2. Nutritious and satisfying: Loaded with fiber, vitamins, and minerals.
3. Customizable: You can swap or add vegetables based on what you have.
4. Affordable: Made with everyday ingredients.
5. Great for leftovers: Tastes even better the next day.
6. Naturally vegetarian and easily vegan or gluten-free.
Health Benefits
Potatoes provide potassium and fiber while keeping you full.
Carrots and bell peppers are high in beta-carotene and vitamin C.
Garlic and onions support immunity and digestion.
Celery offers hydration and minerals.
Noodles provide energy and carbohydrates for fullness.
Olive oil is a healthy fat that supports heart health.
Broth-based soups are hydrating and low-calorie, perfect for weight management.
Serving Suggestions
Serve hot with any of the following:
1. Crusty bread or baguette slices
2. Grated cheese or a dollop of Greek yogurt
3. A side salad for a complete meal
4. Sprinkle of fresh herbs like basil or thyme
5. Chili flakes or lemon juice for a flavor twist
Cooking Tips
Use fresh vegetables whenever possible. They provide better texture and nutrients.
Add pasta only when ready to eat. If storing soup, cook the noodles separately and add later to avoid them getting soggy.
Sauté veggies before boiling. This enhances their sweetness and depth of flavor.
Use homemade broth. It makes a noticeable difference in taste.
Don’t overcook the garlic. It should be fragrant, not browned.
Variations to Try
Creamy Version: Add ½ cup of cream or coconut milk at the end for a richer texture.
Spicy Kick: Add a chopped chili pepper or a dash of cayenne.
Protein-Packed: Stir in cooked lentils, chickpeas, or shredded chicken.
Gluten-Free: Use rice noodles or gluten-free pasta.
Kid-Friendly: Blend the soup before adding noodles to create a smooth, creamy base that hides veggies.
Green Boost: Add spinach or kale in the last 5 minutes of cooking.
Asian-Inspired: Use ginger, soy sauce, and rice noodles for a twist.
Conclusion
This hearty vegetable soup with noodles is a recipe you’ll come back to time and time again. It’s everything you want in a comforting bowl—warm, flavorful, filling, and incredibly easy to make. Whether you’re serving it for lunch, dinner, or meal-prepping for the week, it offers a healthy, tasty option the whole family will enjoy.
With plenty of room for customization, this vegetable soup is a fantastic way to clear out your fridge, sneak in more veggies, and stay cozy through every season.
10 Frequently Asked Questions
1. Can I make this soup in advance?
Yes! It keeps well in the refrigerator for 3–4 days.
2. Can I freeze this soup?
Yes, but leave out the noodles and add them fresh after reheating. Frozen noodles may become mushy.
3. What noodles work best?
Small pasta shapes like fusilli, elbow macaroni, or broken spaghetti work best.
4. Can I use frozen vegetables?
Absolutely. Frozen peas, corn, and green beans are great additions.
5. Can I add beans or lentils?
Yes, canned beans or pre-cooked lentils boost protein and make it even more satisfying.
6. How do I thicken the soup more?
Add a little extra flour in the sautéing stage or mash a few of the potatoes into the broth.
7. What’s a good herb substitute for parsley?
Try thyme, basil, dill, or cilantro depending on your flavor preference.
8. Can I make it in a slow cooker?
Yes, just sauté the vegetables first, then add everything to a slow cooker on low for 4–6 hours.
9. Is this soup vegan?
Yes, if you use vegetable broth and ensure your noodles are egg-free.
10. Can I use sweet potatoes instead?
Definitely! Sweet potatoes add a subtle sweetness and creamy texture.