Easy Vegetable Noodle Soup.
This vegetable noodle soup is cozy, comforting and satisfying. Filled with winter squash, it’s served over fresh baby spinach and topped with lemon and parmesan. Delicious and warming to the soul!
There’s nothing like starting the new year off with a bowl of soup!
This butternut noodle soup is the ultimate cozy bowl to warm you through and through this winter season. If you’re anything like us, there has been a hurricane of colds and sniffles swirling through your house for the last month (or, um, three) and every other week, we’re looking for a soothing dish.
This soup is basically chicken noodle soup without the chicken. It is SO flavorful, so cozy, satisfying and extra nutritious – each bowl starts with a few handfuls of chopped spinach right in the bottom, then you fill it up with ladles of hot broth, soft vegetables, lost of parmesan cheese and a spritz of lemon.
Sounds dreamy, right?
I started making this soup around the same time I was making my chicken and stars soup. Lacy has made a version of this for years and told me how perfect it is for kids, especially little ones who are just starting to eat.
While we’re a bit past that stage now, I agree that this soup is great for Jordan who is 18 months – he loves all the small bits of veggies and pasta. And my older ones love it too, because again, it tastes like chicken noodle soup!
The biggest veggie I focus on here is butternut squash. I love how savory and tender and filling squash is. Our whole family loves it, so it’s an easy option for us. There are also onions and carrots and celery – just like you may have in chicken soup.
My favorite part is serving it over the spinach, which really ups the ante for the vegetables. The spinach instantly wilts and is easy to eat, so there are no complaints here in this house.
And the best part is that you can add pretty much any vegetable you have on hand and love. It’s a great clean-out-the-fridge soup too.
The leftovers of this soup are delicious. Much like a minestrone or any other soup with pasta, the noodles soak up a good amount of the broth. I don’t mind that, because then it’s perfect for serving my kids. They actually prefer it that way!
But if you want to make it ahead of time for yourself, say for lunches for the week, your best bet is to cook the pasta separately. The soup may end up being a little more brothy, but it’s still good. Store the noodles and the soup separately in the fridge, then combine them right before heating. Super easy and you still get the best of both worlds: a meal prepped lunch and delicious soup!
While this is nothing groundbreaking, it’s a super easy, fast and delicious option for when you want to switch up your dinner. And when you need to get something on the table fast.
It’s a crowd pleaser!
Easy Vegetable Noodle Soup
Easy Vegetable Noodle Soup
- 1 medium sweet onion, diced
- 2 cups diced butternut squash
- ½ cup diced celery
- ½ cup diced carrot
- kosher salt and pepper
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- 4 to 5 cups vegetable or chicken stock
- 1 parmesan cheese rind
- 1 cup ditalini pasta
- 8 ounces baby spinach, for serving
- lemon wedges, for serving
- parmesan cheese, for serving
- Heat the olive oil in a stock pot over medium heat. Add in the onions, squash, celery and carrots with a big pinch of salt and pepper. Cook for 6 to 8 minutes, stirring often, until the vegetables are slightly softened. Stir in the garlic cloves and dried thyme, cooking for another minute or so.
- Add 4 cups of the stock stock and the parmesan rind. Bring the mixture to a boil. Reduce to a simmer and add the pasta. Cook for 8 minutes, stirring occasionally, or until the pasta is tender. Taste and season with more salt and pepper as needed. You can add in the additional cup of stock here if you want a brothier soup.
- To serve, chop up baby spinach and place it in the bottom of a bowl. Ladle the soup on top. Serve with lemon wedges for spritzing and parmesan cheese for sprinkling.
That’s a hug of health.