Description

Italian Noodle Soup is a cozy, feel-good meal made with tender noodles, aromatic vegetables, and a savory broth seasoned with Italian herbs. Whether you’re feeling under the weather or just craving a warm, satisfying bowl of soup, this easy recipe delivers classic Italian flavors with every spoonful.

Ingredients

1 tbsp olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
6 cups low-sodium chicken broth (or vegetable broth)
1 can (14.5 oz) diced tomatoes, undrained
1 1/2 cups uncooked pasta (egg noodles, ditalini, or rotini)
1 cup cooked shredded chicken (optional)
2 cups baby spinach or chopped kale
Grated parmesan cheese, for serving
Fresh parsley, for garnish (optional)

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Instructions

Sauté veggies:

In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.

Season the base:

Stir in oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for another minute until fragrant.

Add liquids and simmer:

Pour in the broth and diced tomatoes with their juice. Bring to a gentle boil, then reduce to a simmer. Cook for 10 minutes to let the flavors come together.

Cook the pasta:

Stir in the pasta and cook until just tender, about 8–10 minutes depending on the type.

Add greens and chicken (if using):

Stir in spinach and cooked chicken. Simmer for 2–3 more minutes until greens are wilted and everything is heated through.

Finish and serve:

Taste and adjust seasoning if needed. Serve hot, topped with parmesan and fresh parsley.

Notes

Use small pasta shapes for the best texture in soup.
For a vegetarian version, skip the chicken and use vegetable broth.

Leftovers may thicken as the pasta absorbs the broth—just add a splash of water when reheating.