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