Easy Vegetable Noodle Soup with Egg Noodles

There’s nothing quite as comforting as a warm bowl of homemade vegetable noodle soup, especially when it’s quick and easy to make. This recipe uses tender egg noodles and frozen mixed vegetables, making it a simple dish you can whip up any night of the week. It’s hearty, flavorful, and perfect for when you want a satisfying meal without spending hours in the kitchen. Whether served as a light dinner or a cozy lunch, this soup is sure to become a family favorite.

Not the right soup recipe? Try my Easy Italian Wedding Soup recipe or my Easy Vegetable Alphabet Soup recipe! 

It's that time again. 

The time of year that makes you feel like cozying up to a warm bowl of goodness. 

Yep, it's SOUP SEASON! 

OK, I know some people love to eat soup year round. But me, I'm more of a salad girl when it's warm and then I transform into a soup girl when the weather starts to get cold. So, I'm super excited to share this soup I whipped up last week when we had a bit of a taste of Fall. 

What makes this a great vegetable noodle soup recipe?

1. Easy preparation and cooking. It's easy to make and comes together quickly for a meal any day of the week. No need to thaw the frozen vegetables before adding to the soup. 
2. Versatile. It's a pretty basic vegetable soup recipe, which means you can add or take out whatever ingredient you have on hand or like! 
3. Makes a hearty one pot meal. The addition of egg noodles makes this vegetable soup a little heartier than just plain vegetable soup. 
4. Economical. It's economical. Even if you are on a tight budget, you can fit this easy soup into your menu. 

Variations and Substitutions

Since this is a basic recipe for Vegetable Soup with Noodles, sky's the limit when it comes to additions and substitutions. 

Here's a few suggestions for variations and substitutions for this vegetable noodle soup: 

• Clean out your freezer and add whatever frozen vegetables you like! Broccoli, cauliflower, asparagus, edamame, chopped spinach just to name a few. Or add more fresh vegetables, such as baby spinach, chopped cabbage, or chopped kale.
• Substitute canned vegetables for frozen vegetables, if you prefer. Just drain them before adding to the soup when you are guided in the recipe card to add the frozen vegetables. 
• Use whatever kind of pasta you like. I use packaged dried egg noodles, because they are a cozy pasta for me. (Or try your hand at homemade egg noodles!) But you could substitute shells, ditalini, macaroni, or rotini pasta. 
• Make it even more hearty with the addition of a couple of cans of rinsed and drained cannellini, navy, or pinto beans. 
• Use vegetable broth (to keep it a vegetarian vegetable noodle soup) or chicken stock. Either choice will make a great soup! 
• Add in a cup of any kind of cooked meat you like to add more protein! Cooked diced turkey, chicken, ham, ground beef, ground turkey, or pork chops. 

Do I need to cook the noodles separate from the soup or can I cook them in the vegetable noodle soup broth while it's cooking?

In this vegetable noodle soup recipe, I cook the noodles separate (in salted water) from the soup broth and rinse in cold water to stop them from cooking. Then I add the cooked noodles to the hot soup just before serving. 

I do this for a couple of reasons. It keeps the broth from getting cloudy and it prevents the noodles from overcooking from sitting in the hot soup and becoming mushy. 

Can you just add the noodles to the simmering soup? Sure you can, but keep in mind, they can get soft and mushy. If you don't mind that texture, go for it! You may need to increase the amount of broth/stock you are using to compensate for the pasta absorption while cooking. 

Storage and Freezing

Store cooled to room temperature soup in an airtight container in the refrigerator for 3 - 5 days. Refrigeration will not cause the noodles to get mushy. 

This vegetable noodle soup can be frozen, but keep in mind, the noodles will soften once frozen and then defrosted. If this doesn't bother you, this soup can be frozen for up to 3 months. 

How to make homemade vegetable noodle soup

For complete ingredient list and directions, see recipe card below! 

In large stock pot (I used an 8 quart pot), cook egg noodles according to package directions. Drain and rinse well with cold water and set aside.

In same pot you used to cook the noodles, add olive oil and heat on medium high heat until it begins to shimmer. Add in onion and celery. Cook for 5 - 6 minutes until onion starts to become translucent.

Add in garlic, bay leaves, and dried thyme. Stir and cook about a minute.

Stir in the chopped zucchini, canned tomatoes (undrained), and frozen mixed vegetables. (no need to defrost).

Pour in vegetable broth or chicken stock and stir. Cover loosely and allow the soup to come to a boil then turn down to a simmer. Simmer until vegetables are soft, about 30 minutes.

When vegetables are soft, take off the heat and stir in granulated sugar and lemon juice. Taste for salt and pepper and add to your liking. 

Stir in cooked egg noodles. Serve topped with fresh topped parsley, if desired.

Tips for Success

1. Always choose chicken stock over chicken broth when making soup. Chicken stock, in my opinion, has more flavor. Since vegetable broth has no protein in it, you will only be able to find vegetable broth, and that's ok to use here. You can also use Better Than Bouillon reconstituted following the package directions for the broth or stock. 
2. Always taste for seasonings at the end of the cook time and adjust salt and pepper as needed. 
3. Always cool hot homemade soup to room temperature before storing in the refrigerator so your refrigerator doesn't have to work so hard to cool it down to a safe temperature for storage. If freezing, make sure your soup is chilled before popping it into the freezer. 
4. This vegetable noodle soup will taste even better the next day, after it has a chance for the flavors to completely meld. 
5. Cooking the pasta separate from the soup, will always give you better texture and less cloudy broth. Rinsing it with cold water will stop the cooking process so it won't continue to cook while the soup is hot, which can result in mushy noodles. 

Crockpot Vegetable Soup with Noodles

To make this version of egg noodle and vegetable soup, put all the ingredients except for the egg noodles and parsley, into the crock of a large (at least 8 quart) slow cooker and stir. Cover and set to LOW. Allow to cook for 8 -10 hours, or until all vegetables are soft. Remove bay leaf (leaves) and discard. Taste for salt and pepper and add to your liking.

Right before you are ready to serve, cook egg noodles according to package directions in salted water, drain and rinse in cold water. Stir cooked and cooled egg noodles into the soup, then garnish with fresh parsley, if desired. 

More homemade soup recipes you might enjoy!

Spicy Chinese Beef Noodle Soup

Creamy Potato, White Cheddar, and Kielbasa Soup

Easy Homestyle Chicken N Dumplings

Vegetable Noodle Soup, vegetable noodle soup recipe, easy vegetable noodle soup, vegetable noodle soup vegetarian, vegetable soup with noodles, noodle vegetable soup, egg noodle vegetable soup, homemade vegetable noodle soup

soup, vegetable soup

American

Yield: 12 servings

Author: Renee Paj

Easy Vegetable Noodle Soup with Egg Noodles

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A delicious healthy tomato-base vegetable noodle soup recipe made easy with frozen mixed vegetables and canned tomatoes for a warm and cozy soup ready in under an hour.

Ingredients

• 1- 8 oz. package of extra wide egg noodles
• 1 - 2 TBSP olive oil
• 1 cup diced sweet onion
• 1 cup diced celery
• 1 TBSP minced garlic (2 - 3 cloves, depending on size)
• 1 - 2 dried bay leaves
• 1 tsp. dried thyme
• 1 cup diced fresh zucchini
• 2 - 14 oz. cans diced tomatoes (DO NOT DRAIN)
• 1 - 16 oz. package of mixed frozen vegetables (peas, corn, carrots, green beans)
• 2 - 32 oz. boxes of vegetable broth OR chicken stock
• 1 TBSP granulated sugar (helps counteract the acidity of the vegetable broth, you can leave out if you are using chicken stock)
• 1 TBSP lemon juice
• salt and pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish, if desired

Instructions

1. In large stock pot, cook egg noodles according to package directions. Drain and rinse well with cold water and set aside.*
2. In same pot you used to cook the noodles, add olive oil and heat on medium high heat until it begins to shimmer. Add in onion and celery. Cook for 5 - 6 minutes until onion starts to become translucent.
3. Add in garlic, bay leaf (leaves), and dried thyme. Stir and cook about a minute.
4. Stir in the chopped zucchini, canned tomatoes (undrained), and frozen mixed vegetables. (no need to defrost).
5. Pour in vegetable broth or chicken stock and stir. Cover loosely and allow the soup to come to a boil then turn down to a simmer. Simmer until vegetables are soft, about 30 minutes.
6. When vegetables are soft, take off the heat and stir in granulated sugar and lemon juice. Taste for salt and pepper and add to your liking. (I generally use about 1 teaspoon of salt and 1 teaspoon of black pepper but what you will add varies with whatever broth or stock brand you use) Remove the bay leaf (leaves) and discard.
7. Stir in cooked egg noodles. Serve topped with fresh topped parsley, if desired.

Notes

*Yes, I do cook the noodles separate from the soup broth and rinse in cold water to stop them from cooking. I do this for a couple of reasons. It keeps the broth from getting cloudy and it prevents the noodles from overcooking from sitting in the hot soup and becoming mushy. Can you just add the noodles to the simmering soup? Sure you can, but keep in mind, they can get soft and mushy. If you don't mind that texture, go for it! Keep in mind, you may need extra stock/broth to compensate from the noodles absorption will cooking.

Nutrition Facts

Calories

88

Fat (grams)

2 g

Sat. Fat (grams)

0 g

Cholesterol (grams)

9 mg

Carbs (grams)

15 g

Fiber (grams)

2 g

Sugar (grams)

3 g

Net carbs

13 g

Protein (grams)

3 g

Sodium (milligrams)

225 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2025/09/vegetable-noodle-soup.html

Copyright © 2025 Renee's Kitchen Adventures

Did you make this recipe?

Tag @renees_kitchen_adventures on instagram and hashtag it #rkarecipes

Follow RKA on all these social networks!!    

Facebook, Twitter, Pinterest, Instagram