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

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 3 cloves of garlic minced
  • 3 carrots diced
  • 3 stalks of celery diced
  • 7 cups of homemade chicken broth **Or Vegetable broth for a vegetarian version
  • 6-8 oz (½ bag) of frozen noodles
  • 1 small zucchini diced
  • 1 small yellow squash diced
  • 1 cup of baby spinach
  • Several fresh basil leaves chopped
  • Sea Salt and Freshly Cracked Pepper to taste

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.