The Best Homemade Vegetable Noodle Soup (No Chicken Needed!)
There’s nothing more comforting than a warm bowl of soup, and this Vegetable Noodle Soup is a cozy, meatless take on the classic chicken noodle soup. Packed with fresh vegetables, tender pastina, and rich veggie broth, this soup is full of flavor and perfect for chilly days, easy weeknight dinners, or meal prep. The best part? It’s fully customizable, making it an excellent recipe for using up whatever veggies you have on hand.
This vegetable noodle soup is a great freezer-friendly meal. Whether you want to enjoy it fresh or store portions for later, it reheats beautifully, maintaining its delicious texture and taste. Unlike many veggie soups that can become bland, this recipe is seasoned just right with garlic, onion, and a savory broth that enhances the natural flavors of the vegetables.
Why You’ll Love This Recipe:
- Simple & Quick – It comes together in about 30 minutes, making it perfect for busy schedules.
- Healthy & Nourishing – Packed with vitamins, fiber, and wholesome ingredients.
- Customizable – Swap out vegetables, change the pasta, or add herbs to match your taste.
- Freezer-Friendly – Make a big batch and store portions for easy meals later.
Ingredients Breakdown:
- Garlic & Onion: These aromatic ingredients create a flavorful base.
- Carrots & Potatoes: They add heartiness and natural sweetness. Baby gold potatoes work best, but you can also use Yukon gold or red potatoes.
- Vegetable Broth: A rich broth enhances the overall depth of flavor. Use homemade or store-bought.
- Pastina: This tiny pasta gives the soup a classic comforting texture. You can swap it for egg noodles, orzo, or ditalini if preferred.
- Seasoning: Salt and pepper bring out the flavors of the vegetables, and you can always adjust to taste.
How to Make Vegetable Noodle Soup:
- Start by sautéing the garlic and onion in olive oil until fragrant and softened.
- Add the chopped carrots and potatoes, stirring to coat them with the aromatics.
- Pour in the vegetable broth and bring the soup to a boil, then let it simmer until the vegetables are tender.
- Add the pastina and cook for a few minutes until it’s soft.
- Taste and adjust with salt and pepper. Serve hot and enjoy!
Customization Ideas:
- Extra Vegetables: Add celery, peas, zucchini, or spinach for more nutrients.
- Herbs & Spices: Stir in fresh parsley, thyme, or rosemary for a boost of flavor.
- Protein Options: If you want added protein, toss in chickpeas, white beans, or even tofu.
- Different Pasta: If you don’t have pastina, try elbow macaroni, egg noodles, or any small pasta variety.
Storage & Freezing Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. If frozen, thaw overnight in the fridge first.
If you shut the soup off, and let it sit on the stovetop for 15 minutes, the liquid will absorb the rest of the pastina and you can make concentrate cubes! This will save freezer storage space, and you can add veggie broth when reheating!
Using Souper Cubes
This is perfect for Souper Cubes—silicone trays that are for the freezer to proportion food! I use them for EVERYTHING!! The cubes make it so easy to pop out and defrost and reheat just what you need. They are also oven safe!
Your Turn!
This Vegetable Noodle Soup is a perfect balance of warmth, flavor, and nutrition. Whether you’re making it for a cozy night in, meal prepping for the week, or looking for a comforting dish to share, this soup is sure to be a favorite. Plus, with endless customization options, you can tweak it to suit your taste every time.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Veggie Noodle Soup
Ingredients
- 2 tablespoons garlic
- 1 medium onion diced
- 1 tablespoon olive oil
- 2 large carrots
- 1 pound baby gold potatoes or medley potatoes
- 8 cups veggie broth
- 1 box pastina
- salt and pepper to taste
Instructions
- Dice one medium onion and mince garlic.
- In a large pot, heat olive oil over medium heat. Add the onion and minced garlic, and saute for 4 to 5 minutes.
- Wash and dry carrots and potatoes. Chop carrots and potatoes into ¾ inch cubes.
- Add the carrots and potatoes, stir to combine.
- Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and let simmer for 10 to 15 minutes until the potatoes can be pierced with a fork.
- Add the box of pastina to the soup, stir well to combine and cook for 3 to 4 minutes.
- Taste the soup and adjust with salt and pepper if needed.
