Vegetable Noodle Soup with Greens is just the thing to fill you up, and help you feel better when you’re under the weather. This vegetarian, hearty soup is a welcome sight for any meal. Use your favorite greens to personalize this dish, and enjoy!
There’s nothing like a hot bowl of soup to help you feel better when you’re feeling cruddy. This is also a hearty dish for anytime. I recently made a version of Vegetable Noodle Soup with Greens — twice — to help sick family feel better.
Little did I know (well…I had an inkling!) that I would make it for my husband and myself not too long after. I made a big batch of this soup, so there was plenty to freeze to enjoy later. What could be better that just pulling this out of the freezer on a busy and cold winter night?
This is a simple, vegetarian soup that includes basic ingredients along with flavorful seasonings. You can use pretty much any type of seasoning that you like, but I added ginger, coriander, and red pepper flakes. Not necessarily traditional seasonings for veggie soup, but it turned out really nice!
I added torn escarole greens at the end of my cooking time to bring additional veggie love and nutrients to this dish. You can add your favorite type of greens, but if you use heartier ones like kale or Swiss chard, you may want to add them while the soup is still cooking so they have time to soften.
You don’t have to wait until you’re sick to make Vegetable Noodle Soup with Greens! This is an easy soup to make, and perfect on any cold night. Serve it with crusty bread and a few pieces of cheese for a filling meal.
If you or someone you love is feeling cruddy, Vegetable Noodle Soup with Greens is a surefire way to nurse them back to health. I hope you try a batch soon, in good health!
For more soup recipes, try one of my recipes:
Black-Eyed Pea & Swiss Chard Soup with Pancetta
Roasted Butternut Squash & Fennel Soup with Parsley Oil
Curried Vegetable & Chicken Tortellini Soup
This is a great soup for when you're under the weather, or when you need a warming, easy-to-make dish.
5 based on 1 review(s)
- 2 tablespoons olive oil
- 1/3 cup white onion, diced
- 2-3 garlic cloves, minced
- 1 cup carrot, diced
- 3 celery stalks, diced
- 3/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon (more or less to taste) red pepper flakes
- 1/2 teaspoon dried parsley flakes
- 5 cups water
- 4 cups vegetable broth
- 6 ounces egg noodles
- 3 cups (packed) torn escarole leaves (you could use another type of greens, but if they’re thick, heavier greens, you may need them to cook for several minutes to soften)
- Grated Parmesan cheese for garnish
- Add the oil to a large stockpot over medium-high heat. When hot, add the onion and cook for 3-4 minutes, or until it begins to soften. Add the garlic and cook for about 30 seconds.
- Add the carrot and celery, and toss to combine. Add the salt, ginger, black pepper, coriander, red pepper flakes, and parsley. Stir to combine and cook for 3-4 minutes.
- When the vegetables have softened a bit, add the water and vegetable broth. Increase the heat and cover with a lid. Bring the mixture to a boil.
- Reduce the heat to medium-high and add the noodles. Cook, uncovered, for several minutes until the noodles are soft.
- Taste, and adjust the seasoning as needed.
- Remove from the heat and toss in the escarole. Gently stir the escarole into the mixture and serve hot.
- Garnish with the Parmesan cheese.
You can use your favorite greens in this soup, but if you use hearty greens like kale or Swiss chard, you may want to cook them in the soup a bit longer than you would lighter greens.