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Vegetarian Noodle Soup & Chicken Noodle Soup Made Easy

Simple but true, one of my favorite things is when a family member steps into our kitchen and says, “that smells good.” Cooking homemade soup with fresh vegetables always gets that exact reaction. The best part is my hearty soup delivers what the enticing aroma promised, a hearty bowl of delicious flavor and comfort.

We have vegetarians in the family. Cooking simultaneously for both plant lovers and meat lovers can be challenging. I devised an easy way the simplify meal preparation that satisfies the big appetites of the whole hungry crew.

Watch the recipe come to life!

Vegetable Soup

Yield: 6 servings

Time: 40 minutes


  • 32 oz. vegetable broth
  • 3 celery stalks sliced
  • 1 C carrots sliced
  • 1 med. onion chopped
  • 2 bay leaves
  • salt & pepper to taste
  • 1 can garbanzo beans
  • 1 tsp. chopped parsley
  • 12 oz. five cheese tortellini cooked
  • 8 oz. tri-color spiral pasta cooked
  • 2 tsp. olive oil
  • Optional: 2 C shredded chicken

Optional toppings:

  • grated Romano cheese
  • seasoned croutons 

Step 1

  • cheese tortellini
  • tri-color pasta

Cook the pasta according to the package directions. Drain and rinse the pasta.

Step 2

  • onion
  • carrots
  • celery

Chop the onion. Slice the carrots and the celery.

Step 3

  • olive oil
  • onion

Heat the olive oil over medium heat. Add the onion and cook until translucent.

Step 4

  • vegetable broth
  • carrots
  • celery
  • salt & pepper
  • garbanzo beans
  • bay leaves
  • parsley

Add the vegetable broth, vegetables and seasonings. Stir in the bay leaves, garbanzo beans and parsley.

Step 5

Cover. Simmer until the vegetables are tender.

Step 6

Move half of the soup to a second pot. Add the pasta.

Step 7

Cover both pots and heat through.

Step 8

Serve hot with grated Romano cheese and seasoned croutons.


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