Name: The Best Vegetable & Noodle Soup
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup thinly sliced carrot; 1 cup chopped celery; 1 cup finely chopped yellow onion; 1 tablespoon finely chopped garlic; 6 cups reduced-sodium vegetable broth; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 3/4 teaspoon salt; 1/2 teaspoon salt-free Italian seasoning; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon ground pepper; 1 bay leaf; 8 ounces whole-wheat orzo (about 1⅓ cups); 3 cups stemmed and chopped lacinato kale; 10 ounces frozen peas; 1 tablespoon sherry vinegar; 1/4 cup grated Parmesan cheese

The Best Vegetable & Noodle Soup

4.7

(6)

3 Reviews

This brothy vegetable noodle soup is perfect for a crisp fall evening. It’s hearty, satisfying and an easy way to get your daily dose of veggies. We call for dark-green lacinato kale, but curly kale will work just as well. We love how the tiny pieces of orzo sop up the broth, but any small whole-wheat noodle gets the green light in this versatile soup.

Amanda Stanfield

Published on October 25, 2023

Tested by

Julia Levy

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Nutrition Notes

What Are the Benefits of Using Whole-Wheat Pasta?

Whole-wheat pasta is a whole-grain food, and like all whole-grain foods, is loaded with nutrients, including fiber. Eating more whole grains has been linked with a lower risk of heart disease, possibly due to their anti-inflammatory effects.

Is Celery Healthy?

While celery is not super high in nutrients, it does provide a nice boost of vitamin K. And since it’s 95% water, it’s also a hydrating vegetable. Like all vegetables, celery is full of antioxidants and has been shown to reduce inflammation—which, in turn, reduces the risk of chronic disease.

Is This Recipe Vegetarian-Friendly?

This recipe can be vegetarian-friendly, depending on which type of Parmesan cheese you use. Traditionally made Parmesan cheese uses animal rennet, an enzyme that helps the milk coagulate as it ages and becomes cheese—and animal rennet is not vegetarian. However, some companies are making their Parmesan cheese with vegetable-based rennet, so you want to look for “vegetarian enzyme” or “vegetarian-friendly” on the label if you want this dish to truly be vegetarian.

Tips from the Test Kitchen

I Don’t Have Salt-Free Italian Seasoning, What Can I Use Instead?

You can make your own Italian seasoning blend with dried herbs from your pantry, like oregano, basil, thyme, sage and rosemary. Store in an airtight jar for up to 6 months.

Is There a Substitute for Whole-Wheat Orzo?

If you can’t find whole-wheat orzo, you can use whole-wheat pearl couscous or any other small pasta shapes, like ditalini, orecchiette or small shells.

Can I Use Curly Kale Instead of Lacinato Kale?

Yes, you can substitute with curly kale. Lacinato kale, also called Tuscan kale or dinosaur kale, is a variety of kale with flat, dark blue-green leaves that have an embossed texture. The flavor is slightly more delicate than curly kale, but lacinato and curly kale can be used interchangeably in most recipes.

Frequently Asked Questions

Can I Make Vegetable Noodle Soup Ahead?

Yes, you can make this soup ahead, but keep in mind that the orzo will soak up the liquid, leaving you with softer orzo and less broth. If you’re planning on making this recipe ahead of time, we suggest cooking the orzo in a pot of boiling water and refrigerating it separately for the best results. Reheat the soup on the stovetop or in the microwave on High until warmed through.

Additional reporting by Carrie Myers and Jan Valdez

Ingredients

1 tablespoon extra-virgin olive oil
1 cup thinly sliced carrot
1 cup chopped celery
1 cup finely chopped yellow onion
1 tablespoon finely chopped garlic
6 cups reduced-sodium vegetable broth
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
3/4 teaspoon salt
1/2 teaspoon salt-free Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon ground pepper
1 bay leaf
8 ounces whole-wheat orzo (about 1⅓ cups)
3 cups stemmed and chopped lacinato kale
10 ounces frozen peas
1 tablespoon sherry vinegar
1/4 cup grated Parmesan cheese

Directions

Heat oil in a large Dutch oven over medium heat. Add carrot, celery and onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.

Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Add broth, tomatoes, salt, Italian seasoning, oregano, thyme, pepper and bay leaf. Bring to a boil over high heat. Stir in orzo and reduce heat to medium; simmer, stirring occasionally, until the orzo is tender, 7 to 10 minutes. Add kale and peas; cook, covered, until the kale is wilted, 4 to 5 minutes. Remove from heat; stir in vinegar.

Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Divide the soup among 6 bowls; top with Parmesan.

Nutrition Information

Serving Size: 1 2/3 cups

Calories 286, Fat 5g, Saturated Fat 1g, Cholesterol 3mg, Carbohydrates 50g, Total sugars 8g, Added Sugars 0g, Protein 11g, Fiber 6g, Sodium 691mg, Potassium 388mg

EatingWell.com, October 2023