Vegetable Noodle Soup is pure comfort in a bowl—tender egg noodles swimming in golden broth with sweet carrots, crisp celery, and bright peas. It's the vegetarian answer to chicken noodle soup, delivering all the cozy, soul-warming satisfaction without any meat. Fresh dill adds an unexpected brightness that elevates this from simple to special.
Why This Recipe Works
The butter base creates richness that mimics the body you'd get from chicken fat. Wide egg noodles have enough substance to stand up to the broth while remaining tender. Cooking the noodles directly in the soup means they absorb flavor, though this does mean the soup is best eaten fresh. The peas go in at the end to stay bright and sweet.
The Perfect Noodle
Wide egg noodles are traditional for good reason—their slightly ruffled edges catch broth, and the egg gives them richness and a tender chew. Don't substitute thin noodles like angel hair; they'll turn to mush. If you can't find egg noodles, pappardelle or fettuccine broken into 2-inch pieces works well.
Fresh Dill: The Secret Ingredient
Fresh dill transforms this soup from ordinary to memorable. Its bright, slightly anise-like flavor cuts through the richness and adds complexity. Add it at the very end—heat destroys dill's delicate essential oils. If you only have dried dill, use half the amount and add it earlier with the broth.
Step-by-Step Guide
Start by sautéing the aromatics in butter until fragrant and slightly softened. The carrots and celery will continue cooking in the broth, so don't worry about getting them fully tender at this stage. Add the broth and bring to a boil before adding the noodles.
Watch the noodles carefully—they should be al dente, with just a bit of resistance when you bite them. They'll continue softening as they sit. Add the frozen peas in the last 2 minutes; they only need to heat through.
Serving Suggestions
Serve immediately for the best noodle texture. A crack of black pepper and extra fresh dill on top adds visual appeal. Crusty bread or oyster crackers alongside is traditional. For a heartier meal, add a grilled cheese sandwich.
Variations to Try
- Chicken noodle: Add shredded rotisserie chicken
- Asian-inspired: Use rice noodles, add ginger and soy sauce
- Creamy: Stir in 1/4 cup cream at the end
- With greens: Add spinach in the last minute
Vegetable Noodle Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté vegetables. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add broth. Add vegetable broth, bay leaves, and thyme. Bring to a boil over high heat.
- Cook noodles. Add egg noodles. Reduce heat to medium and cook according to package directions until al dente, about 8-10 minutes.
- Finish and serve. Add peas in the last 2 minutes of cooking. Remove bay leaves. Stir in fresh dill. Season with salt and pepper to taste. Serve garnished with fresh parsley.
Recipe Notes
- Cook noodles separately if making ahead
- Fresh dill is essential—add at the very end
- Best served immediately; noodles absorb broth as they sit
Frequently Asked Questions
What type of noodles work best?
Wide egg noodles are traditional and hold up well in soup without getting mushy. They have a slightly rich flavor from the eggs and a pleasant chew. You can also use pappardelle, fettuccine broken into pieces, or even rotini. For gluten-free, use rice noodles but add them last as they cook quickly.
Can I cook the noodles separately?
Yes, and it's actually recommended if you're making soup ahead. Noodles continue absorbing broth as they sit, making the soup thick and the noodles soft. Cook noodles separately, store them in the fridge, and add to individual portions when reheating. This keeps noodles perfectly al dente.
How do I make this soup vegan?
Replace butter with olive oil or vegan butter. Use egg-free pasta like regular Italian semolina pasta or rice noodles. Ensure your broth is vegetable-based. The soup will be just as comforting and flavorful.
Can I add protein to this soup?
Absolutely! Shredded rotisserie chicken turns this into chicken noodle soup. Cubed tofu adds plant-based protein. White beans or chickpeas work wonderfully. Add cooked protein at the end just to heat through—it doesn't need additional cooking.
Why add dill at the end?
Fresh dill has delicate oils that dissipate with heat. Adding it off the heat or just before serving preserves its bright, anise-like flavor. Dried dill can go in earlier, but fresh dill really makes this soup special. It's the same reason recipes add fresh basil at the end.