I make this Vegetable Noodle Soup when I want something simple, comforting, and full of flavor. It’s a light yet satisfying brothy soup packed with vegetables, herbs, and pasta. It warms me from the inside out on a chilly day and is perfect for both quick lunches and cozy dinners.

Easy Vegetable Noodle Soup

Why You’ll Love This Recipe

I love how easy this soup comes together, how flexible it is, and how fresh it tastes. The vegetables give it great texture, the herbs brighten the flavor, and the pasta makes it more filling without being heavy. It’s incredibly forgiving — I often swap in whatever veggies I have on hand. It’s naturally vegan and can easily be made gluten‑free by using suitable pasta. Plus, the whole meal comes together in under an hour, making it perfect for busy weeknights or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil – I use this to sauté the vegetables and build the flavor base.
1 medium yellow onion, diced – Adds sweetness and depth to the soup.
3 medium carrots, peeled and sliced – They add a slight sweetness and hearty bite.
2 medium celery stalks, sliced – For a touch of earthiness and crunch.
3 garlic cloves, minced – Gives the soup a rich and aromatic backbone.
8 cups vegetable broth – I prefer low-sodium broth so I can adjust the salt level myself.
1 teaspoon dried oregano – For a subtle, earthy flavor.
1 medium yellow potato (about 6 ounces), peeled and diced – Adds heartiness and makes the soup more filling.
1 cup dried small pasta shells – I like how the little shells catch bits of veggies and herbs.
1 cup frozen peas, thawed – For color and a pop of sweetness.
2 tablespoons lemon juice – Brightens the entire dish and adds a little tang.
¼ cup chopped fresh parsley – Brings freshness and color.
2 tablespoons chopped fresh dill – Adds a slightly grassy, herbal note that works beautifully in brothy soups.
Salt and black pepper, to taste – I adjust this at the end to perfect the balance.

Directions

I start by heating the olive oil in a large pot over medium heat. Once hot, I add the diced onion, sliced carrots, and celery. I cook them for about 10 minutes, stirring frequently, until they soften and become fragrant.
I stir in the minced garlic and sauté for about a minute more until it releases its aroma.
Then I pour in the vegetable broth and add the dried oregano along with the diced potato. I bring it all to a boil, then reduce the heat and let it simmer gently for 10 minutes.
After the potatoes begin to soften, I add the dried pasta shells. I let the soup continue simmering for another 10 to 15 minutes, until the pasta is tender and the potatoes are cooked through.
Once everything is tender, I remove the soup from the heat and stir in the thawed peas, lemon juice, fresh parsley, and dill.
I taste and season the soup with salt and pepper as needed.
Then I serve it hot, letting all the flavors come together beautifully in every spoonful.

Servings And Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

I often throw in extra vegetables like green beans, zucchini, or spinach depending on what’s in my fridge. Leafy greens like kale or baby spinach work especially well — I add them at the very end so they don’t overcook.
For the pasta, I’ve used orzo, ditalini, or small rotini with great results.
To make it gluten-free, I just swap in a gluten-free pasta, and it turns out perfectly.
Sometimes I add a can of chickpeas or white beans for an extra protein boost.
I’ve also tried using sweet potatoes in place of regular ones — it adds a nice touch of sweetness.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. When I know I’ll be keeping leftovers, I slightly undercook the pasta so it doesn’t get too soft after sitting in the broth.

For freezing, I let the soup cool completely before transferring it to a freezer-safe container. It keeps well for up to 3 months. When reheating from frozen, I let it thaw in the fridge overnight or reheat gently on the stove over low heat.

If the pasta absorbs too much broth during storage (which it often does), I just add a bit of extra broth or water when reheating to bring the soup back to its original consistency.

FAQs

What Type Of Pasta Works Best In This Soup?

I find that small pasta shapes like shells, orzo, ditalini, or rotini work best because they cook quickly and blend well with the vegetables. If I’m making a gluten-free version, I simply use a small gluten-free pasta.

Can I Make This Soup Ahead Of Time?

Yes, I often make this soup earlier in the day or even the day before. The flavors deepen as it sits. If I’m planning to serve it later, I sometimes wait to add the pasta until I reheat the soup to avoid overcooking.

Can I Omit The Potato?

Yes, the soup will still turn out delicious without it. I sometimes leave it out and add extra carrots or a can of beans to maintain the heartiness.

Can I Use Dried Herbs Instead Of Fresh Ones?

While fresh parsley and dill give the soup a bright, vibrant flavor, I’ve made it with dried herbs in a pinch. I just use less, since dried herbs are more concentrated, and I add them earlier during cooking to allow the flavors to develop.

What If The Pasta Absorbs Too Much Liquid?

This happens sometimes when I store leftovers. I simply add extra broth or water when reheating to loosen the soup. It still tastes just as good.

Conclusion

This Easy Vegetable Noodle Soup is one of my favorite go-to meals when I want something wholesome, cozy, and satisfying. It’s packed with fresh ingredients, endlessly adaptable, and comes together with very little effort. I make it all year round, but it’s especially comforting during cold weather or when I’m feeling under the weather. It’s a nourishing bowl that I always come back to — and I hope it becomes a favorite in your kitchen too.