One-Pot Fennel, Artichoke and Dill Noodle Soup

Name: One-Pot Fennel, Artichoke and Dill Noodle Soup
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups (1440 ml) vegetable broth; 1 large bulb (400 g) fennel bulb, trimmed, halved lengthwise, and sliced crosswise into ¼-inch (6 mm) half-moons; 2 tablespoons (30 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced; 10 oz (280 g) frozen artichoke hearts, thawed, drained well, and halved; 6 oz (170 g) egg noodles; ½ cup (20 g) fresh dill, coarsely chopped; 2 tablespoons (30 ml) fresh lemon juice; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A light, aromatic Mediterranean noodle soup combining sliced fennel bulb, tender artichoke hearts, and bright fresh dill in a clean vegetable broth. Egg noodles add body and substance, while a splash of lemon juice and a whisper of garlic round out the delicate flavors. Ready in under 30 minutes, this spring-forward soup is comforting yet feels fresh and refined.

Prep: 12 min
Cook: 15 min
Total: 27 min
Makes: 4 servings (about 9 cups total)

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Steps

Before you start

Read through the recipe—everything cooks in one pot start to finish
Have all vegetables prepped and ready before you begin
Measure out the fresh dill just before cooking (it bruises easily)

1
Sauté fennel and garlic
- Heat the olive oil in a 5–6 quart (5–6 L) Dutch oven or soup pot over medium heat.
- Once shimmering, add the sliced fennel and cook, stirring occasionally, for 4–5 minutes until it begins to soften and turn golden at the edges.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
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Ready when: Fennel is soft and translucent at the edges; garlic is fragrant
Tip: Don't let the garlic brown—it will turn bitter. Stir constantly once you add it.
2
Add broth and artichokes
- Pour in the vegetable broth and bring to a rolling boil over medium-high heat, stirring occasionally.
- Add the thawed and drained artichoke hearts and stir to combine.
- Return to a boil.
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Ready when: Broth is at a full, rolling boil
Tip: Make sure the artichokes are well drained to avoid diluting the soup.
3
Cook noodles
- Add the egg noodles and stir well to prevent clumping.
- Reduce the heat to medium and simmer for 6–8 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente).
- Taste as you approach 6 minutes—noodle thickness varies by brand.
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Ready when: Noodles bend easily and are tender without being mushy
Tip: Stir a couple of times during cooking to ensure even cooking and prevent sticking.
4
Finish with dill and lemon
- Remove the pot from heat.
- Stir in the chopped fresh dill and lemon juice, then taste and season generously with sea salt and freshly ground black pepper.
- Adjust the balance of brightness (add more lemon if needed) and herbaceousness (add more dill if desired).
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Ready when: Soup is well-seasoned and bright, with visible flecks of dill throughout
Tip: Add dill after cooking to preserve its bright color and delicate flavor. Taste before serving—this soup needs proper seasoning to shine.

Good to know

Tips

Fennel softens beautifully when sautéed—don't skip this step, as raw fennel's bite can overpower the delicate broth.
Fresh dill makes all the difference; dried dill has a different (dustier) flavor profile and will not yield the same bright result.
This soup is naturally vegetarian and vegan-friendly as written (egg noodles contain eggs, but vegan egg noodle alternatives are available).
If your artichokes seem watery after thawing, pat them dry with paper towels before adding them to the soup.

Make ahead

You can prep the fennel and artichokes up to 8 hours ahead; keep them covered in the refrigerator. Do not cook the soup in advance—it tastes best served fresh and warm, though leftovers can be stored.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The noodles will soften slightly over time. To reheat, warm gently in a pot over medium-low heat, adding a splash of broth or water if the soup has thickened. Do not freeze, as the noodle texture will deteriorate.

Substitutions

frozen artichoke hearts → Fresh artichoke hearts (about 2 medium artichokes, trimmed and quartered), or canned artichoke hearts (drained and rinsed). Fresh adds more delicate texture; canned works well and is faster. If using fresh, add them with the fennel and cook for an extra 2–3 minutes before adding broth.
egg noodles → Small pasta shapes such as ditalini, stellette, or orzo. Cooking time may vary slightly; check package directions. Orzo cooks slightly faster than egg noodles.
fresh dill → Fresh tarragon or a mix of parsley and chives. Dill is essential to the character of this soup, but tarragon provides a similar anise note. Parsley and chives are more neutral and lighter.
vegetable broth → Chicken broth or fish stock. Chicken broth adds richness; fish stock (especially fennel-friendly varieties) deepens the soup's Mediterranean character. Use equal amounts.