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Vegetable Noodle Soup
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Vegetable Noodle Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 3 carrot diced
  • 3 celery diced, stalks
  • 7 cups chicken broth Or Vegetable broth for a vegetarian version, homemade
  • 6-8 oz frozen noodles half bag
  • 1 zucchini diced, small
  • 1 yellow squash diced, small
  • 1 cup baby spinach
  • basil chopped, several fresh leaves
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked

Instructions

    Cup of Yum
  1. Heat the olive oil in a large Dutch oven over medium heat.  Add the onions and cook for 3-4 minutes, stirring often.
  2. Add the minced garlic, carrots, and celery, stirring constantly, for 1 minute. 
  3. Add the broth, season with sea salt and freshly cracked pepper to taste, then simmer for 20 minutes.
  4. Add the frozen noodles and simmer uncovered for 20 minutes.  
  5. Once the noodles are cooked and the carrots and celery are tender, add the zucchini and yellow squash, and cook for 5 minutes.  
  6. Stir in the basil and spinach. Taste the soup, re-season if needed, then ladle into bowls and serve immediately.  Enjoy.