Italian Noodle Soup is a comforting, hearty, and flavorful dish that combines tender pasta with a savory tomato-based broth, vegetables, and aromatic herbs. It’s a rustic, cozy bowl of warmth that’s perfect for chilly nights, quick weeknight meals, or when you’re craving a bowl of old-world comfort. This soup brings the flavors of Italian kitchens straight to your table in a simple, soul-satisfying way.
Why You’ll Love This Recipe
- Hearty and nourishing with pasta and vegetables
- Quick and easy to make with pantry staples
- One-pot recipe for easy cleanup
- Naturally vegetarian and easy to make vegan or gluten-free
- Family-friendly and great for kids
- Perfect for leftovers and meal prep
- Customizable with beans, meat, or extra veggies
- Deliciously seasoned with Italian herbs
- Budget-friendly and satisfying
- Freezer-friendly for batch cooking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Yellow onion, chopped
- Garlic cloves, minced
- Carrots, diced
- Celery, diced
- Crushed tomatoes or diced tomatoes
- Vegetable broth or chicken broth
- Italian seasoning
- Bay leaf (optional)
- Salt and black pepper
- Small pasta (ditalini, elbow, or orzo)
- Fresh spinach or kale (optional)
- Grated parmesan or vegan parmesan (for serving)
- Fresh parsley or basil (optional garnish)
Directions
- In a large soup pot, heat olive oil over medium heat.
- Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 57 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add crushed tomatoes, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a simmer.
- Let simmer uncovered for 1015 minutes to develop flavor.
- Stir in pasta and cook according to package instructions until al dente.
- If using, stir in spinach or kale in the last few minutes until wilted.
- Remove bay leaf. Taste and adjust seasoning.
- Ladle into bowls and top with parmesan and fresh herbs if desired.
Servings and timing
This recipe serves 4 to 6 people.
Total time: approximately 35 minutes
- Prep time: 10 minutes
- Cook time: 25 minutes
Variations
- Add cooked Italian sausage or ground beef for extra heartiness
- Stir in cannellini beans or chickpeas for added protein
- Use gluten-free pasta for a GF version
- Try with zucchini, green beans, or bell peppers for more veggies
- Add red pepper flakes for a bit of heat
- Swap spinach for escarole or Swiss chard
- Use tomato sauce for a richer broth
- Add a parmesan rind while simmering for extra flavor
storage/reheating
Let soup cool before storing.
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months (consider freezing without pasta and adding fresh when reheating)
- Reheating: Reheat gently on the stovetop or microwave until warmed through. Add a splash of broth if soup thickens
FAQs
Can I use any type of pasta?
Yes, small pasta shapes like ditalini, elbow, or orzo work best for soup.
Is this soup vegetarian?
Yes, use vegetable broth and skip cheese or use vegan parmesan for a fully vegetarian/vegan option.
Can I use fresh tomatoes?
You can, but canned crushed or diced tomatoes add more depth and body to the broth.
Does the pasta get soggy?
If storing leftovers, consider cooking and storing pasta separately to prevent over-softening.
Can I add meat?
Yes—Italian sausage, chicken, or ground beef all work well in this soup.
Is this soup spicy?
Not unless you add crushed red pepper. It’s mild and herbaceous by default.
Can I make it in a slow cooker?
Yes, add all ingredients except pasta and cook on low for 68 hours. Add pasta during the last 30 minutes.
What herbs are best?
Italian seasoning blends work great, or use a mix of oregano, basil, thyme, and parsley.
What should I serve with this?
Crusty bread, garlic toast, or a simple salad are great pairings.
Can I make it ahead?
Absolutely—it stores well and the flavors get even better the next day.
Conclusion
Italian Noodle Soup is the ultimate comfort meal—simple, hearty, and packed with flavor. With tender pasta, aromatic vegetables, and a rich tomato broth, it’s a dish that brings warmth and joy with every spoonful. Whether you’re feeding a family or meal prepping for the week, this classic soup is a delicious and dependable go-to.
Description
This Italian Noodle Soup is a cozy, wholesome dish made with tender pasta, hearty vegetables, and Italian herbs in a flavorful broth. It’s warm, comforting, and easy to make in one pot—perfect for chilly nights or a nourishing weeknight dinner.
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1 tbsp olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 tsp dried oregano
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1/2 tsp dried basil
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1/4 tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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6 cups vegetable broth or chicken broth
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1 (14.5 oz) can diced tomatoes, undrained
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1 cup small pasta (like ditalini, elbow, or orzo)
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1 zucchini, chopped
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1 cup baby spinach or kale
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1 (15 oz) can cannellini beans or chickpeas, drained and rinsed
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Grated parmesan cheese, for serving (optional)
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Fresh parsley, for garnish (optional)
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 57 minutes until softened.
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Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 more minute until fragrant.
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Add broth and diced tomatoes. Bring to a boil.
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Stir in pasta and cook for about 68 minutes, or until nearly al dente.
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Add zucchini, spinach, and beans. Simmer for 5 more minutes, until veggies are tender and pasta is fully cooked.
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Season with salt and pepper to taste.
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Ladle into bowls and top with parmesan and parsley if desired. Serve hot!
Notes
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Add cooked shredded chicken or sausage for a heartier version.
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Use gluten-free pasta to make it gluten-free.
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Store leftovers in the fridge for up to 4 days—add extra broth when reheating if the noodles absorb too much.
