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Cozy up in the cold weather with a bowl of this hearty vegetable noodle soup recipe! Made with 6 healthy vegetables and alphabet noodles, it’s a nutritious and flavorful option your whole family will love!
Veggie Noodle Soup for kids
If you need a healthy meal on the fly and don’t want to break open a can of soup from the store, you’ll absolutely love this easy vegetable noodle soup for kids!
It’s made with super simple ingredients you can feel good about serving your kids, and it has just a fraction of the sodium normally found in canned soups.
Plus, your kids will love using the noodles to write out their names!
vegetable noodle soup
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Why We Love This Tomato Alphabet Soup Recipe
- Quick & easy: It might seem like making soup at home takes forever, but it really doesn’t! This vegetarian noodle soup takes just over 30 minutes and is made all in one pot!
- Vegetarian: This delicious soup recipe is naturally vegetarian! You can even make it vegan by using vegan noodles.
- Kid-friendly: Although your kids will probably be the most excited about the noodles (let’s face it), they’ll still enjoy the flavorful broth and tender veggies.
Ingredient Notes
- Olive oil: Add a splash of oil to the pan to soften the onions, carrots, and garlic.
- Vegetables: This vegetable soup recipe contains a lot of veggies! The onions, carrots, and garlic are sauteed first, and the frozen corn and peas are added towards the end.
- Broth: Choose low sodium chicken or vegetable broth to keep this comforting soup from being too salty.
- Diced tomatoes: Add a can of no-salt diced tomatoes for little bites of tomato.
- Marinara sauce: Marinara sauce will mix into the broth, adding a rich, savory tomato flavor to the whole soup.
- Seasonings: I like to use paprika, Italian seasoning, bay leaf, salt and black pepper to season this soup, which you probably already have on hand.
- Alphabet pasta: These little alphabet noodles are a huge hit with kids! You can also use any other small pasta (ditalini pasta, orzo, or tiny stars are great options).
How to Make Vegetable Soup with Noodles – Step-by-Step
- Heat oil in a large saucepan over medium high heat. Add the onion, carrots and garlic and cook for about 5 to 6 minutes, or until vegetables are fragrant and have softened.
- Next add in the broth, diced tomatoes, pasta sauce, paprika, Italian seasoning and bay leaf; turn heat up and bring mixture to a boil. Once boiling, reduce heat to medium and allow it to simmer for 20 minutes.
- Add in the corn, peas and pasta, and simmer for about 10 additional minutes or until pasta is cooked and carrots have softened, stirring occasionally.
- Season with salt and pepper to taste. Serve warm with a sprinkle of parmesan cheese or your favorite shredded cheese, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- This vegetable pasta soup tends to thicken as it sits since the noodles absorb some of the liquid. You may wish to add more broth if it’s sitting for a while before serving.
- You can use any small pasta noodles in this soup. We like alphabet pasta, but elbow, fusilli, or stelline pasta would work well too.
- If you want to save time chopping the carrots, you can also purchase frozen mixed vegetables. Add about 2-3 cups to the soup.
- While the soup is simmering, be sure to stir it every couple of minutes to prevent the pasta from sticking to the bottom of the pan.
Recipe FAQs
Veggies have a reputation for being bland, boring, or “yucky”, and that’s totally not true. Vegetable soup can be incredibly flavorful, especially homemade! The vegetables will have a nice texture, and you can add the right amount of salt and seasonings to make them totally delicious.
Kids especially like this vegetable noodle soup recipe because it uses alphabet noodles! This is a really easy option for the winter months and a great way to get your kids to eat more nutrient-packed veggies.
There are a couple of ways to make a soup creamy. One option is thickening it with noodles or a cornstarch slurry. As these starchy add-ins cook, they’ll create a thick soup instead of a thin broth.
Another option is to stir in heavy cream, cream cheese, or coconut milk, but these can all change the flavor of a recipe. I prefer to add noodles to create a thicker creamy vegetable noodle soup my kids can’t get enough of!
As a dietitian, I typically recommend choosing noodles that have fiber. This will help make your meal more satisfying and filling. Try substituting whole wheat noodles or noodles made from alternative grains like quinoa, chickpeas, and more. That being said, it can be hard to find whole grain alphabet noodles, but luckily the veggies provide plenty of fiber!
Storage Guidelines
- To refrigerate: Store leftover soup in an airtight container in the fridge for approximately 3-4 days.
- To freeze: You can also freeze leftover soup in freezer safe containers or these Souper Cubes for approximately 3 months; however, the noodles may become soggy in this situation. If you plan to freeze the soup, freeze it without the pasta and add the cooked pasta in when ready to serve.
- To reheat: Add some soup to a small saucepan and heat it until hot or microwave it for several minutes, stirring occasionally.
Serving Suggestions
This veggie noodle soup recipe is a great healthy lunch on its own, but you can turn it into a filling dinner with these sides:
- Mini Meatloaves
- Pesto Chicken Bites
- Air Fryer Chicken Nuggets
- Mini Cornbread Muffins
- Crusty bread
- Leftover rotisserie chicken
- Crackers
- Shredded parmesan cheese
- Grilled cheese sandwich
- Deli meat with cheese
Recipe Variations
- Add some protein: Use ground beef and beef broth for a vegetable beef noodle soup, or use leftover roasted chicken and chicken broth for a fun take on the classic chicken noodle soup recipe. You can even add some meatballs (we like these Turkey and Veggie Meatballs)!
- Make it gluten-free: Replace the wheat noodles with rice noodles, chickpea noodles, or your favorite gluten-free noodles. Different noodles absorb liquid differently, so you may need to adjust your cooking time.
- Add more veggies: This is one of my favorite soup recipes because it’s so adaptable! You can add a variety of veggies, like green beans, frozen spinach or kale, mushrooms, bok choy, sweet potatoes, bell peppers, celery, and more!
- Stir in some canned beans: For a bit more fiber and protein, you can also add a can of rinsed beans. Black beans, kidney beans, or lima beans are fantastic options for this homemade soup.
More Tasty Pasta Recipes
- Chicken Noodle Soup for Baby
- How to Make Shell Soup
- 4 Ingredient Pasta Salad
- Avocado Pesto Pasta
- Roasted Carrot Pasta Sauce
- Beef Pasta Hamburger Helper
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Easy Vegetable Noodle Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 large carrots sliced and quartered
- 3 garlic cloves minced
- 5-6 cups low sodium chicken broth or vegetable broth
- 1 14 oz can no salt added diced tomatoes
- 2 cups marinara sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup frozen corn kernels
- 1 cup frozen green peas
- 1 cup uncooked alphabet pasta (or other small pasta)
- Salt and pepper to taste
Instructions
- Heat oil in a large saucepan over medium high heat. Add the onion, carrots and garlic and cook for about 5 to 6 minutes, or until vegetables are fragrant and have softened.
- Next add in the broth, diced tomatoes, pasta sauce, paprika, Italian seasoning and bay leaf; turn heat up and bring mixture to a boil. Once boiling, reduce heat to medium and allow it to simmer for 20 minutes.
- Add in the corn, peas and pasta, and simmer for about 10 additional minutes or until pasta is cooked and carrots have softened, stirring occasionally.
- Season with salt and pepper to taste. Serve warm with a sprinkle of parmesan cheese or your favorite shredded cheese, if desired.
