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Italian Noodle Soup

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This Italian Noodle Soup is a cozy, wholesome dish made with tender pasta, hearty vegetables, and Italian herbs in a flavorful broth. It’s warm, comforting, and easy to make in one pot—perfect for chilly nights or a nourishing weeknight dinner.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 1 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/4 tsp red pepper flakes (optional)

  • Salt and black pepper, to taste

  • 6 cups vegetable broth or chicken broth

  • 1 (14.5 oz) can diced tomatoes, undrained

  • 1 cup small pasta (like ditalini, elbow, or orzo)

  • 1 zucchini, chopped

  • 1 cup baby spinach or kale

  • 1 (15 oz) can cannellini beans or chickpeas, drained and rinsed

  • Grated parmesan cheese, for serving (optional)

  • Fresh parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

  2. Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 more minute until fragrant.

  3. Add broth and diced tomatoes. Bring to a boil.

  4. Stir in pasta and cook for about 6–8 minutes, or until nearly al dente.

  5. Add zucchini, spinach, and beans. Simmer for 5 more minutes, until veggies are tender and pasta is fully cooked.

  6. Season with salt and pepper to taste.

  7. Ladle into bowls and top with parmesan and parsley if desired. Serve hot!

Notes

  • Add cooked shredded chicken or sausage for a heartier version.

  • Use gluten-free pasta to make it gluten-free.

  • Store leftovers in the fridge for up to 4 days—add extra broth when reheating if the noodles absorb too much.

Find it online: https://ukfinda.com/italian-noodle-soup/