This post may contain affiliate links. Please read our disclosure policy.
This Vegetable Noodle Soup is one of my favorite cozy dinners when I want something light, simple, and full of flavor. It’s packed with tender noodles, beans, and veggies that simmer together in a flavorful yummy broth. This soup is filling, budget friendly, and perfect for any season.
If you love easy one pot meals like this, you’ll find 150+ more cozy, budget-friendly recipes in my new cookbook “Make It Simple.” Grab your copy or the 2-book bundle here → juliapachecorecipes.com
👉 You will need to try my 8 Can Chicken Taco Soup or Lentil Stew next!
This Vegetable Noodle Soup is light, cozy, and full of flavor. Made with pasta, beans, and vegetables, it’s the perfect quick dinner for busy nights or a nourishing lunch on chilly days. Everything cooks together in one pot for a simple, budget-friendly meal that’s easy to love.
Table of Contents
- Watch how I make this recipe:
- What You’ll Need for Vegetable Noodle Soup
- Full Ingredients List
- How to Make Vegetable Noodle Soup
- Vegetable Noodle Soup Variations
- Tips and Tricks
- Recipe FAQs – Vegetable Noodle Soup
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- More Great Soup Recipes
- Vegetable Noodle Soup Recipe
Watch how I make this recipe:
Why you’ll love this recipe…
This soup is homemade, comforting and has a very short list of ingredients. Everything goes straight into one pot, and in under 20 minutes you have a hot bowl of soup that tastes like it came from a cozy restaurant.
It’s affordable, meatless, and perfect for weeknight cooking. Plus, it reheats beautifully for meal prep or leftovers later in the week.
⏰ Total Time: 17 minutes
🍂 Perfect For: Quick weeknight dinners or easy lunches
🛒 Key Ingredients: Pasta, beans, tomatoes, green beans, broth
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Up to 4 days in the fridge or 3 months in the freezer
👉 If you love simple one-pot meals, then you will love my Spanish Rice Soup or Ramen Noodle Stir Fry too!
Made With Love,
What You’ll Need for Vegetable Noodle Soup
Here’s what makes this soup flavorful and hearty:
- Dry Pasta: I used ziti, but any short pasta like rotini or macaroni works.
- Diced Tomatoes with Garlic & Olive Oil: Adds richness and tang to the broth.
- Cannellini Beans: Creamy texture and mild flavor that make the soup filling.
- Green Beans: Adds color, nutrients, and a touch of crunch.
- Italian Seasoning & Rosemary: Brings a comforting herby flavor.
- Broth: Use vegetable or chicken broth – either works perfectly.
👉 If you like soups like this, you’ll love my 8 Can Chicken Taco Soup too!
This recipe is part of my 8 Catastrophic Budget Dinners in a Bag series – all made from shelf-stable, pantry-friendly ingredients
Full Ingredients List
- 2 cups dry pasta (ziti or similar)
- 1 (14 oz) can petite diced tomatoes with garlic and olive oil
- 2 tsp Italian seasoning
- 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp pepper
- 5 cups chicken or vegetable broth
- 1 (15.5 oz) can cannellini beans
- 1 (14.5 oz) can green beans, drained
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Shop My Cookbooks
Make It Simple – My NEWEST Cookbook Is Available Now
How to Make Vegetable Noodle Soup
Step 1: To a large pot over medium heat, add all of the ingredients. Stir and bring to a gentle simmer. Cook until the pasta is tender, about 10–12 minutes, stirring often so the noodles don’t stick to the bottom of the pot.
Step 2: Once the pasta is cooked through, ladle into bowls and serve warm.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Vegetable Noodle Soup Variations
- Use chickpeas or navy beans instead of cannellini for variety.
- Stir in baby spinach or kale for extra greens.
- Make it creamy by adding a splash of half-and-half or coconut milk.
- Add a pinch of red pepper flakes for a gentle heat.
👉 Try my Lentil Stew next if you want another hearty, meatless option!
My Pro TipS
Tips and Tricks
- Stir the soup frequently while simmering so the pasta doesn’t clump.
- Add more broth if the soup thickens too much as it cools.
- Freeze leftovers flat in freezer bags for quick reheating later.
Recipe FAQs – Vegetable Noodle Soup
Yes! Rotini, elbow, or small shells all work great.
Definitely – just use your favorite gluten-free pasta.
Absolutely. Shredded chicken or cooked sausage would both be delicious.
Serving Suggestions
Serve this soup with crusty bread, garlic toast, or a fresh salad on the side. A sprinkle of parmesan cheese on top is always a nice touch.
Make-Ahead, Storage & Reheating
- Fridge: Store for up to 4 days in an airtight container.
- Freezer: Up to 3 months – thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat with a splash of broth to loosen the noodles.
👉 For another easy reheatable dinner, check out my Easy Red Beans and Rice.
More Great Soup Recipes
Love simple one-pot meals like this? You’ll find 150+ more in my cookbook “Make It Simple.” Grab the cookbook or bundle both of my books at juliapachecorecipes.com
Vegetable Noodle Soup
Ingredients
- 2 cups dry pasta, (I used ziti)
- 1 14 oz can petite diced tomatoes with garlic and olive oil
- 2 tsp Italian seasoning
- 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp pepper
- 5 cups chicken or vegetable broth
- 1 15.5 oz can cannellini beans
- 1 14.5 oz can green beans, drained
Instructions
- To a large pot over medium heat, add all of the ingredients. Stir and bring to a gentle simmer. Cook until the pasta is tender, about 10–12 minutes, stirring often so the noodles don’t stick to the bottom of the pot.
- Once the pasta is cooked through, ladle into bowls and serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👍
I tried this recipe tonight. It was quick and filling just what I was looking for! I have tried many of your recipes and they do NOT disappoint. Thank you