Italian Noodle Soup

Why You’ll Love This Recipe

Italian Noodle Soup is a hearty, comforting dish brimming with classic Mediterranean flavors. Packed with vegetables, tender pasta, and savory herbs, this soup is perfect for chilly evenings or when you need a warm, satisfying meal. Easy to prepare and full of wholesome ingredients, it’s a family-friendly favorite that feels like a hug in a bowl.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oiloniongarliccarrotsceleryzucchinitomatoes (diced or crushed)chicken or vegetable brothsalt and pepperdried oregano and basilegg noodles or small pasta (like ditalini or orzo)fresh parsley (optional)Parmesan cheese (optional)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onions, carrots, and celery. Sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 more minute.

Add zucchini and cook for another 2-3 minutes.

Pour in the tomatoes and broth. Season with salt, pepper, oregano, and basil.

Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.

Add the noodles and cook until tender, about 7-10 minutes depending on pasta size.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh parsley and a sprinkle of Parmesan if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add cooked shredded chicken or Italian sausage for extra protein.

Use spinach or kale for added greens and nutrients.

Swap egg noodles for gluten-free pasta if needed.

Add a pinch of red pepper flakes for a spicy kick.

Use canned white beans for a heartier, more filling soup.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Pasta may absorb liquid over time, so add a splash of broth or water when reheating.Reheat on the stovetop over medium heat or in the microwave until warm.

Italian Noodle Soup

FAQs

Can I use fresh herbs instead of dried?

Yes, substitute dried herbs with three times the amount of fresh for a more vibrant flavor.

Can I freeze Italian Noodle Soup?

It’s best to freeze the soup without noodles, then add freshly cooked noodles when reheating to avoid mushiness.

What pasta works best?

Small varieties like orzo, ditalini, or broken spaghetti work well.

Is this soup vegetarian?

It can be! Just use vegetable broth and skip the meat-based add-ins.

Can I make this in a slow cooker?

Yes, cook veggies and broth on low for 6 hours, then add pasta in the last 20-30 minutes.

Can I make it creamy?

Stir in a splash of cream or a spoonful of ricotta before serving for a creamy variation.

Is this soup spicy?

Not naturally, but you can spice it up with red pepper flakes or hot Italian sausage.

Can I add cheese?

Absolutely! Parmesan or Pecorino Romano make great additions.

Is it kid-friendly?

Yes, it’s mild, comforting, and full of familiar flavors.

Can I meal prep this soup?

Yes, prepare the base ahead of time and add pasta when ready to serve.

Conclusion

Italian Noodle Soup is a versatile and comforting dish that brings together the best of Italian flavors in one easy pot. Whether you’re feeding a crowd or looking for a cozy weeknight dinner, this soup is sure to warm hearts and bellies alike. Make it your own with your favorite vegetables, proteins, or pasta—it’s a true classic that never goes out of style.

Print
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Italian Noodle Soup

Italian Noodle Soup

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  • Author: recipes guru cooking
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

A hearty and comforting Italian Noodle Soup loaded with vegetables, tender pasta, and savory herbs, perfect for a cozy meal.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup egg noodles or small pasta
  • 2 cups fresh spinach
  • Grated Parmesan cheese for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until translucent.
  2. Add carrots, celery, and zucchini; cook for 5-7 minutes until softened.
  3. Stir in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Add the noodles and cook according to package instructions until tender.
  6. Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
  7. Serve hot, garnished with Parmesan cheese if desired.

Notes

  • Use whole wheat or gluten-free noodles for a healthier or gluten-free option.
  • Add cooked chicken or sausage for extra protein.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 10mg

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