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Vegetable Noodle Soup

Vegetable Noodle Soup - Simple Easy Meals

There’s something soothing about a steaming bowl of vegetable noodle soup. It’s not just food; it’s a warm hug in a bowl. Picture this: a chilly evening, you’re wrapped in a blanket, and in front of you sits a bowl of vibrant, aromatic broth kissed with fresh herbs. 
You feel that warmth seep into your bones. So, how do you make this inviting dish? Let’s dive deeper into the world of vegetable noodle soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 medium carrots, thinly sliced
  • 1 teaspoon freshly grated ginger adds warmth and brightness
  • 8 cups vegetable stock
  • 1 medium yellow potato approximately 6 ounces
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, finely chopped
  • 2 medium celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup small dried pasta shells or preferred petite pasta shape
  • 1/4 cup fresh parsley, chopped
  • 1 cup frozen peas, thawed
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 1/2 teaspoon crushed red pepper flakes for gentle heat

Method
 

Step 1: Sauté the Aromatics
  1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and celery. Sauté them until softened, about 5 minutes. Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant. The combination begins to create a mouthwatering aroma in your kitchen.
Step 2: Add the Vegetables
  1. Now, toss in the sliced carrots and diced potatoes. Stir everything up, allowing the vegetables to soak up the flavors from the aromatics. After about 3 minutes, it’s time for the next step.
Step 3: Pour in the Vegetable Stock
  1. Pour in the 8 cups of vegetable stock. Raise the heat to medium-high until it’s brought to a gentle boil. Once boiling, reduce to a simmer.
Step 4: Cook the Pasta
  1. After about 10 minutes, check to see if the carrots and potatoes are tender. Add the small pasta shells to the broth and let them cook according to package instructions. This usually takes about 8-10 minutes.
Step 5: Finish with Herbs and Seasoning
  1. Once the pasta is cooked, stir in the fresh dill, thawed peas, and lemon juice. Season with salt, black pepper, and crushed red pepper flakes to your taste. Let it all simmer together for an extra minute to meld those flavors.
Step 6: Serve and Enjoy!
  1. Ladle the soup into bowls and garnish with fresh parsley. If you’re feeling indulgent, top it with a sprinkle of grated cheese. Enjoy it warm with your favorite bread or salad on the side.

Notes

  • Use Fresh Ingredients: Fresh herbs make a noticeable difference in flavor. Don't skimp here!
  • Make Your Own Vegetable Stock: If you have more time, creating your own vegetable stock will elevate your soup significantly.
  • Adjust the Heat: If you love heat, feel free to increase the crushed red pepper flakes.
  • Customize Your Veggies: Don’t hesitate to add other vegetables you love, such as zucchini or spinach.
  • Batch Cooking: This soup freezes remarkably well. Make a large batch and enjoy it on a busy day.