When I think of comfort food, Potato Noodle Soup with Vegetables is the first dish that comes to mind. It brings back vivid memories of rainy autumn days spent in my grandmother’s kitchen. I remember the way she diced the potatoes with care, the aroma of vegetables sizzling in the pot, and how we’d all gather around the table with big bowls of soup, hands wrapped around the warmth. It wasn’t just a meal, it was a ritual of love, of togetherness, of slowing down.
Today, I’m sharing my version of this wholesome classic with you. It’s warm, nourishing, and packed with hearty ingredients like soft potatoes, slurp-worthy noodles, and colorful seasonal vegetables. Whether you’re feeling under the weather, craving something nostalgic, or just want a simple dinner that feels like a hug in a bowl, this Potato Noodle Soup with Vegetables won’t let you down.
In this post, you’ll find everything you need to master this soup, from a clear ingredient list and step-by-step instructions to helpful cooking tips and variation ideas. Let’s cozy up and cook together.
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Potato Noodle Soup with Vegetables
- Total Time: 40 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
This hearty Potato Noodle Soup with Vegetables is comfort in a bowl, warm, nourishing, and filled with tender potatoes, noodles, and colorful veggies. Perfect for rainy days, cozy nights, or whenever you need a soothing meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 2 large potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 6 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 150g egg-free noodles (or any soup noodles of your choice)
- 1 cup fresh spinach or kale, chopped
- Optional: a squeeze of lemon juice before serving
Instructions
- Sauté the base:
- Heat olive oil in a large soup pot over medium heat.
- Add chopped onions and garlic. Cook for 2–3 minutes until fragrant and translucent.
- Add vegetables:
- Stir in carrots, celery, potatoes, zucchini, and green beans.
- Cook for 5 minutes, stirring occasionally.
- Pour in the broth:
- Add vegetable broth, salt, pepper, thyme, and oregano.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Cook the noodles:
- Add noodles directly to the pot and cook according to package instructions (7–10 minutes).
- Stir occasionally to prevent sticking.
- Finish with greens:
- Stir in spinach or kale and let wilt for 2–3 minutes.
- Adjust seasoning and add a squeeze of lemon juice before serving, if desired.
Notes
Use starchy potatoes like Russets or Yukon Golds for a thicker, more comforting broth. Add noodles at the end to avoid sogginess if storing leftovers. Feel free to swap veggies based on season or taste. For extra protein, add beans or shredded chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Ingredients for Potato Noodle Soup with Vegetables
This recipe makes 4–6 generous servings. You can easily scale it up for a larger crowd or freeze leftovers for a busy weeknight.
Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 2 large potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 6 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 150g egg-free noodles (or any soup noodles of your choice)
- 1 cup fresh spinach or kale, chopped
- Optional: a squeeze of lemon juice before serving
Tip: Make sure to use a quality vegetable broth, it makes all the difference.
Try a twist with this creamy cheese broth with potatoes and elote if you’re in the mood for something richer.
Step-by-Step Instructions
Making this Potato Noodle Soup with Vegetables is straightforward and beginner-friendly. Follow these steps, and you’ll be enjoying a hearty bowl in just under 40 minutes.
Step 1: Sauté the base
Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and garlic. Cook for 2–3 minutes until fragrant and translucent. This step is key for building flavor.
Step 2: Add vegetables
Stir in the carrots, celery, potatoes, zucchini, and green beans. Cook for another 5 minutes, stirring occasionally to prevent sticking.
Step 3: Pour in the broth
Add the vegetable broth, salt, pepper, thyme, and oregano. Bring the mixture to a boil, then reduce heat and let it simmer for 15–20 minutes until the potatoes are fork-tender.
Step 4: Cook the noodles
Add your noodles directly to the pot and cook according to the package instructions (usually 7–10 minutes). Stir occasionally so they don’t stick together.
Check out these vegan mushroom soup techniques to deepen your soup-making game.
Step 5: Finish with greens
Just before serving, stir in the spinach or kale. Let it wilt for 2–3 minutes, then taste and adjust seasoning. A dash of lemon juice right before serving adds brightness.
Tips for Success
This soup is as comforting to make as it is to eat. Here’s how to ensure success every time.
Choose starchy potatoes:
Russet or Yukon Gold are perfect because they soften beautifully and slightly thicken the soup.
Don’t overcook the noodles:
Add them toward the end to avoid mushy texture. You can also cook them separately if you plan to store leftovers.
Layer your seasoning:
Start with aromatics, then herbs, and taste before serving. Fresh parsley or a sprinkle of chili flakes can elevate the final flavor.
Use seasonal vegetables:
Swap zucchini for bell peppers or add peas for variety. Root vegetables like parsnips work wonderfully too.
This chicken potato soup recipe offers more inspiration if you want a heartier variation with protein.
Variations on Potato Noodle Soup with Vegetables
This soup is super adaptable, which makes it a favorite in my kitchen. Here are some ways to tweak it to suit your taste or dietary needs.
Gluten-Free Option
Use certified gluten-free noodles (like rice noodles or chickpea pasta) and double-check your broth is gluten-free. The rest of the ingredients are naturally gluten-free.
Add a protein boost
Add chickpeas, white beans, or lentils for extra fiber and protein. Want meat? Try shredded chicken or cooked turkey.
Spice it up
Add a pinch of red pepper flakes or a dash of hot sauce to bring gentle heat. You can also stir in a teaspoon of curry powder or smoked paprika for an entirely different vibe.
For a brothier option, this asparagus soup is light and perfect for spring, but can be customized with potatoes too.
Creamy version
Stir in a splash of coconut milk or plant-based cream just before serving for a luscious finish.
Storage & Make-Ahead Tips
One of the best things about Potato Noodle Soup with Vegetables is how well it stores. Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 4 days. The noodles may absorb broth, so add a splash of water when reheating.
- Freezer: Freeze without noodles for up to 2 months. Thaw in the fridge overnight and add cooked noodles fresh before serving.
- Meal prep tip: Make a double batch and store portions for quick lunches throughout the week.
These weight watchers soup recipes are great for planning healthy meals ahead too.
FAQ: Potato Noodle Soup with Vegetables
Can I make this soup in a slow cooker?
Yes, simply add all ingredients except noodles and greens to the slow cooker. Cook on low for 6–8 hours. Add noodles and spinach in the last 30 minutes.
What noodles are best for this recipe?
Egg-free ribbon noodles, fusilli, or small shell pasta work well. Even broken spaghetti is great in a pinch.
Can I freeze potato noodle soup?
Yes, but freeze without the noodles for best texture. Add cooked noodles when reheating.
How can I make it creamier without dairy?
Use coconut milk, oat cream, or a spoonful of blended cashews to get that creamy feel without dairy.
Conclusion
There’s something undeniably soul-soothing about a bowl of Potato Noodle Soup with Vegetables. It’s warm, flavorful, and endlessly customizable, making it a staple for both cozy nights and meal-prep Sundays. Whether you serve it with crusty bread or a side salad, it’s the kind of recipe you’ll turn to again and again.
If you’re looking for more delicious options, you might enjoy this broad bean pod soup or a crispy rice salad on the side. Whichever route you take, you’re bringing comfort and nourishment to your table.