Description
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
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1 tbsp olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 tsp dried oregano
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1/2 tsp dried basil
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1/4 tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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6 cups vegetable broth or chicken broth
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1 (14.5 oz) can diced tomatoes, undrained
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1 cup small pasta (like ditalini, elbow, or orzo)
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1 zucchini, chopped
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1 cup baby spinach or kale
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1 (15 oz) can cannellini beans or chickpeas, drained and rinsed
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Grated parmesan cheese, for serving (optional)
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Fresh parsley, for garnish (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
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Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 more minute until fragrant.
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Add broth and diced tomatoes. Bring to a boil.
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Stir in pasta and cook for about 6–8 minutes, or until nearly al dente.
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Add zucchini, spinach, and beans. Simmer for 5 more minutes, until veggies are tender and pasta is fully cooked.
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Season with salt and pepper to taste.
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Ladle into bowls and top with parmesan and parsley if desired. Serve hot!
Notes
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Add cooked shredded chicken or sausage for a heartier version.
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Use gluten-free pasta to make it gluten-free.
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Store leftovers in the fridge for up to 4 days—add extra broth when reheating if the noodles absorb too much.