30-Minute Herb and Egg Noodle Vegetable Soup
A bright, aromatic one-pot vegetable soup built on a simple foundation of vegetable broth, fresh herbs, and tender egg noodles. Diced carrots, celery, and zucchini cook down into a light, flavorful base that comes together in just 30 minutes. Finished with fresh basil, parsley, and a drizzle of good olive oil, then topped with grated Parmesan for richness and depth.
- Prep
- 12 min
- Cook
- 18 min
- Total
- 30 min
- Makes
- 4 servings (about 10 cups total)
Steps
Before you start
- Have all vegetables prepped before you start cooking
- Use good vegetable broth—homemade or quality store-bought makes a difference
- Measure out fresh herbs and have them ready to add at the end
Heat oil and aromatics
- Heat 2 tablespoons olive oil in a large 5–6 quart pot over medium heat.
- Once shimmering, add the diced onion and cook, stirring often, for 3–4 minutes until softened and starting to turn translucent.
- Add the minced garlic and stir constantly for about 30 seconds until fragrant.
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Ready when: Onion is soft and translucent, garlic is fragrant
Tip: Don't let the garlic brown—it will turn bitter. Keep the heat at medium and stir constantly once you add it.
Add harder vegetables
- Add the diced carrots and celery to the pot and stir well to coat with oil.
- Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften slightly at the edges.
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Ready when: Vegetables are slightly softened, edges begin to look a little translucent
Tip: Cut all vegetables the same size so they cook evenly and the soup has a consistent texture.
Add broth and zucchini
- Pour in 6 cups of vegetable broth and bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
- Once the broth is at a rolling boil, add the diced zucchini and stir to combine.
- Let the soup boil for 2–3 minutes.
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Ready when: Broth is at a rolling boil, zucchini pieces are added and beginning to cook
Tip: Add zucchini after the broth comes to a boil so it doesn't overcook and turn mushy.
Add noodles
- Stir in the 2 cups of dried egg noodles and reduce the heat to medium.
- Simmer, stirring occasionally to prevent sticking, for 6–8 minutes until the noodles are tender but still have a slight bite (al dente).
- The broth should gently bubble, not vigorously boil.
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Ready when: Noodles are tender with a slight firmness when bitten, broth is gently simmering
Tip: Stir the noodles a few times during cooking to prevent them from sticking together and to help them cook evenly.
Season the soup
- Taste the soup and season generously with kosher salt and freshly ground black pepper.
- Start with a pinch of salt and adjust to your preference—remember the Parmesan you'll add also brings saltiness.
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Ready when: Soup tastes well-seasoned and balanced
Tip: Season gradually and taste as you go. The broth will have its own saltiness, so add salt in small amounts.
Finish with herbs and cheese
- Remove the pot from heat.
- Stir in the torn basil, chopped parsley, and grated Parmesan (about 2 ounces/60 grams).
- Stir gently until the cheese melts into the warm broth and the herbs are distributed throughout.
- Let the soup sit for 1 minute off the heat.
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Ready when: Cheese is melted and evenly distributed, herbs are soft and fragrant
Tip: Add the cheese off the heat so it melts gently and doesn't clump. If you want extra cheese creaminess, whisk the cheese in with a splash of broth first, then add to the pot.
Serve and garnish
- Ladle the soup into four bowls.
- Top each serving with a small pinch of additional grated Parmesan and a sprinkle of fresh parsley if desired.
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Tip: Serve immediately while the soup is hot and the flavors are bright. The soup cools quickly, so don't let it sit in the pot.
Good to know
Tips
- Dice all vegetables into roughly ¼-inch pieces for even cooking and a pleasant, cohesive texture throughout the soup.
- Fresh herbs added at the end preserve their bright flavor and color—don't add them early or they'll turn dull and bitter.
- For a more substantial soup, stir in a can of white beans or chickpeas (drained and rinsed) along with the zucchini, using about 1.5 cups total.
- If your broth is bland or watery, boost flavor by adding a parmesan rind or a teaspoon of tomato paste to the pot when you add the broth—both deepen the savory notes without overpowering the herbs.
Make ahead
Chop all vegetables up to 4 hours ahead and store in airtight containers in the fridge. The soup itself is best made fresh and served immediately, but see storage below for leftovers.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth and soften; if the soup becomes too thick, reheat gently on the stovetop and add a splash of vegetable broth or water to loosen it. Do not freeze (the noodles become mushy upon thawing). Reheat gently over medium heat, stirring occasionally, until steaming. Add fresh herbs and a bit more Parmesan when reheating to brighten the flavors.
Substitutions
- egg noodles, dried → Small pasta shapes (ditalini, small shells, orzo). Use the same weight; cooking time may vary slightly depending on the pasta shape. Check package directions.
- zucchini, medium → Green beans or peas (fresh or frozen). If using frozen peas, add them in the last 2 minutes of cooking so they don't overcook. Green beans take about the same time as zucchini.
- fresh basil leaves → Fresh thyme or oregano. Use the same amount by volume; both herbs are hardy and bring a slightly earthier, savory note instead of basil's brightness.
- vegetable broth → Chicken broth or a 50/50 mix of vegetable and chicken broth. Chicken broth will add a richer, slightly deeper flavor. The soup will no longer be vegetarian if you use chicken broth.
