Easy Vegetable Noodle Soup
User Reviews
5.0
60 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course, Soup
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Cuisine
American
Easy Vegetable Noodle Soup
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This vegetable noodle soup is cozy, comforting and satisfying. Filled with winter squash, it's served over fresh baby spinach and topped with lemon and parmesan. Delicious and warming to the soul!
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Ingredients
- 1 medium sweet onion, diced
- 2 cups diced butternut squash
- ½ cup diced celery
- ½ cup diced carrot
- kosher salt and pepper
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- 4 to 5 cups vegetable or chicken stock
- 1 parmesan cheese rind
- 1 cup ditalini pasta
- 8 ounces baby spinach, for serving
- Lemon wedges, for serving
- Parmesan cheese, for serving
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Instructions
- Heat the olive oil in a stock pot over medium heat. Add in the onions, squash, celery and carrots with a big pinch of salt and pepper. Cook for 6 to 8 minutes, stirring often, until the vegetables are slightly softened. Stir in the garlic cloves and dried thyme, cooking for another minute or so.
- Add 4 cups of the stock stock and the parmesan rind. Bring the mixture to a boil. Reduce to a simmer and add the pasta. Cook for 8 minutes, stirring occasionally, or until the pasta is tender. Taste and season with more salt and pepper as needed. You can add in the additional cup of stock here if you want a brothier soup.
- To serve, chop up baby spinach and place it in the bottom of a bowl. Ladle the soup on top. Serve with lemon wedges for spritzing and parmesan cheese for sprinkling.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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