This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make! It’s perfect for cold winter days and can be made in a large batch to enjoy throughout the week.
With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable noodle soup. Not only is it easy to make, but it is ready in 30 minutes and requires just one pot.
Not only does the recipe require only one-pot and about 30 minutes to make, but it also requires very simple ingredients. Here are a few key components:
Mirepoix aka Onions, Carrots and Celery are the simple yet essential aromatic flavor base to start this dish off right.
Red pepper flakes: adds a very minimal yet perfectly balanced amount of heat. Feel free to add more as you prefer!
Potatoes: helps make this soup much heartier and filling.
Brown lentils: feel free to use any beans of choice if you do not have lentils or prefer not to use them.
Fresh thyme: add a burst of freshness and brighten up all of the flavors in this dish!
Bay leaves: the heat of the broth breaks down some of the more potent leaf flavors, and turns them into a gentler, pleasantly aromatic element.
Rotini pasta: or any other similarly sized pasta
Vegetable broth: learn how to make your own at home here!
Kale: we like to sneak greens in whenever we can–spinach works well here, too!
We love making soups in the winter time. There is something so comforting about enjoying a big ol’ bowl of hot soup, I am sure we can’t be alone here.
Here are a few other soup recipes that you may also enjoy:
Learn how to make this hearty vegetable noodle soup with ease and just one pot and 30 minutes of your time.
1/2 medium onion, finely diced
3 garlic cloves, finely minced
1/4 teaspoon red pepper flakes
3 medium carrots, sliced into rounds
2 ribs celery, chopped
1 1/2 lbs. russet or yukon gold potato, diced
1 (15 oz.) can cooked brown lentils, drained and rinsed
3 sprigs of fresh thyme
2 bay leaves
8 oz. rotini pasta
10 cups vegetable broth (homemade or store-bought)
5 oz. kale, roughly chopped
Salt and pepper, to taste
In a large pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic and red pepper flakes, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth, 2 tablespoons at a time, as needed to prevent burning.
Add in the carrots and celery, and cook for 3 minutes more.
Add in potatoes, lentils, thyme, bay leaves, pasta, and vegetable broth. Mix everything together until uniform. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer cover the pot. Allow it to cook for 8-12 minutes, or until the noodles are al dente. Keep in mind that the noodles will continue to cook as the soup cools.
Remove the thyme stems and bay leaves. Mix through the chopped kale and allow the soup to cool for about 10 minutes.
Season with salt and pepper to taste. Serve with toasted bread or crackers of your choice. Enjoy!
Store cooled in an airtight container in the refrigerator. Soup can be stored in the refrigerator for up to 5 days.
This soup will thicken as it sits, so can add more vegetable broth as desired.
We have not test this with gluten-free noodles and cannot guarantee the results.
Feel free to use any beans of choice if you do not have lentils or prefer not to use them. You can also leave the beans out all together.
You can opt to use any other pasta that is similarly sized to the rotini.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links. This simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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