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Extreme close-up of the light broth of spinach noodle soup, highlighting the thin noodles, chopped spinach, and a slice of lemon garnish.

Spinach Noodle Soup

4.98 from 60 votes
Delicious vegan spinach noodle soup that is easy to make and packed with flavor. Perfect for a quick plant-based meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Calories: 260
Ingredients Method

Ingredients
  

  • 2 tbsp Olive Oil Adds richness to the soup base and helps sauté the vegetables for maximum flavor.
  • Onion (1 small, finely chopped) Forms the aromatic foundation of the soup.
  • Garlic (2 cloves, minced) Brings warmth and depth to the broth.
  • Carrots (2, sliced into rounds) Add natural sweetness and vibrant color.
  • Celery (1 stalk, finely chopped) Gives a subtle savory flavor and crunch.
  • Potatoes (2 medium, diced) Make the soup hearty and filling.
  • Salt and Pepper Essential for seasoning and balancing the flavors.
  • 6 cups Water Forms the base of the soup; you can substitute with vegetable broth for extra flavor.
  • 1 cup Noodles Any small pasta like orzo, ditalini, or even gluten-free noodles work well.
  • Spinach (1 cup, chopped) Adds nutrition, color, and a delicate flavor.
  • Fresh Parsley (2 tbsp, chopped) For freshness and garnish.
  • 1 tbsp Lemon Juice Brightens the flavors and balances the richness of the vegetables.

Method
 

  1. Sauté the aromatics: Heat 2 tbsp olive oil in a pot over medium heat. Add finely chopped onion and sauté until translucent.
  2. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
  3. Cook the vegetables: Add sliced carrots and chopped celery. Sauté for 3–4 minutes until slightly tender.
  4. Add potatoes: Stir in diced potatoes, season with salt and pepper, and cook for another 2 minutes.
  5. Add water: Pour in 6 cups of water (or vegetable broth) and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Cook the noodles: Add 1 cup of noodles and cook for 5 minutes, or until tender.
  7. Add spinach: Stir in 1 cup chopped spinach and cook for another 5 minutes.
  8. Finish the soup: Remove from heat, add chopped parsley and 1 tbsp lemon juice. Stir well and serve hot.