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

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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