Vegetable-Noodle Soup

5 from 7 votes

My go-to Vegetable-Noodle Soup is made in one pot with mixed veggies, orzo pasta, and a sprinkle of Parmesan. Perfect with some hearty bread—let’s get cooking!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Soup, Vegetarian

Cuisine: American, Vegetarian

Keyword: vegetable noodle soup

Servings: servings

Author: Chelsea Lords

Cost: $9.42

Equipment

Large, heavy pot 5.5-quart

Ingredients

2 tablespoons olive oil
1 cup finely diced onion 1 yellow onion, see note 1
1 cup finely diced carrot 2 to 3 large carrots, see note 1
1 cup finely diced celery 3 celery stalks, see note 1
1 tablespoon finely minced garlic 3 cloves
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
Salt and pepper
6 cups chicken stock or vegetable stock, see note 2
2 bay leaves
1 Parmesan rind optional, see note 3
1 cup uncooked orzo pasta
1 cup frozen corn
1 cup frozen peas
1 cup diced cooked chicken optional
3 tablespoons finely minced fresh parsley optional
Serving suggestions see note 4

US - Metric

Instructions

Heat olive oil in a large (5.5-quart) heavy pot over medium heat. Add diced onion, carrots, celery, and garlic. Sauté, stirring occasionally, 7–9 minutes or until veggies are crisp tender. Veggies shouldn’t be browning; reduce heat if they are. Take time to get them really tender here (see note 1).
Add seasonings to the veggies: Italian seasoning, dried thyme, dried basil, dried oregano, dried parsley, salt, and pepper. (Season to taste with salt and pepper; I add 1/4 teaspoon each but adjust depending on saltiness of stock and cheese). Stir seasonings for 30 seconds.
Add chicken stock, bay leaves, and Parmesan rind (if using). Bring soup to a boil. Once boiling, stir in orzo pasta and return to a boil. Boil 6–9 minutes, uncovered, or until orzo is al dente (still has a bite to it).
Once orzo is al dente, stir in corn and peas to warm through, 1 more minute. (Add chicken here too, if using). Remove from heat, taste, and season with additional salt and pepper if needed. Remove Parmesan rind and bay leaves; discard. Stir through minced fresh parsley if using. Ladle into bowls and top with fresh thyme and freshly grated Parmesan cheese if desired (see note 5). Serve with some hearty buttered bread—yum!

Video

Notes

Note 1: Be sure to dice these veggies fairly small (use a food processor for ease/speed). Really take the time to thoroughly sauté these veggies for best soup flavor and to ensure they’re completely tender.

Note 2: The better the stock, the better the soup will taste. I highly recommend Swanson® chicken or vegetable stock! This amount of stock results in a thick soup (which I love). If you’d like it thinner, add a touch more.

Note 3: The rind on Parmigiano Reggiano is a protective layer that develops on the outside of the cheese wheel as it ages. It’s technically edible but becomes tough to chew and very hard. That said, these rinds are packed full of flavor and do wonders for enriching the flavor of sauces, soups, stews, etc. Throw one in if you have the chance— you are going to love what it adds! Tip: Check your local cheese counter at the grocery store (anywhere they carve big wheels of Parmesan to sell in smaller pieces). Ask to purchase a rind, and they may sell you just the rinds at a reduced rate!

Note 4: Try some of these optional serving suggestions: 3–4 sprigs fresh thyme, Parmesan cheese, and/or hearty buttered bread.

Note 5: I like grating a touch extra of Parmesan with a fine grater right on top of individual bowls. This gives the cheese the best possible texture, and it melts beautifully into the bowl of soup.

Nutrition Note: Nutrition information does not include optional ingredients, including the Parmesan rind and cooked chicken.

Storage: The longer this soup sits, the thicker it gets. The pasta will continue to absorb liquid until there is practically none left. For this reason, this soup is best enjoyed right after being prepared. If you have leftovers, note the pasta will be bloated a bit (still tasty!). Thin leftover soup with additional chicken or vegetable stock.

Nutrition