This Healthy Vegetable Noodle Soup recipe is vegan, hearty, and just 211 calories for 2 cups! You can swap the pasta for protein pasta, or skip it all together to cut even more calories. Either way, it’s delicious and low calorie.
Everything You’ll Need
- 1 tablespoon olive oil
- 1 onion
- 5 carrots
- 4 cloves garlic
- 9 cups vegetable broth
- 1 28-oz can crushed tomatoes
- 3 potatoes
- 2 zucchini
- ¼ cup fresh parsley
- 2 bay leaves
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups rotini pasta or medium pasta (gluten-free , or protein pasta if desired)
Healthy Vegetable Noodle Soup
Skip Ahead:
Low Calorie Vegetable Noodle Soup Meal Prep and Storage
Meal Prep – Cook the soup (do not add in the pasta) and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Soup – Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low adding the pasta after 15 minutes. Or defrosted soup with pasta for 10 minutes over medium-low heat .
Healthy Vegetable Noodle Soup Recipe
More Low Calorie Soup Recipes:
Low Calorie Vegetable Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 5 carrots peeled and chopped
- 4 cloves garlic minced
- 9 cups vegetable broth
- 1 28-oz can crushed tomatoes
- 3 potatoes peeled and chopped into 1/2 inch chunks
- 2 zucchini chopped into 1/2 inch chunks
- ¼ cup chopped fresh parsley
- 2 bay leaves
- ½ teaspoon thyme
- ½ teaspoon salt plus more to taste
- ¼ teaspoon pepper plus more to taste
- 3 cups rotini pasta or medium pasta (gluten-free pasta if desired)
Try with Protein Pasta to cut calories and carbs even more!
Instructions
- In a large pot over medium-high heat, heat the olive oil. Add onions, and carrots and sauté 5 minutes.
- Add in the garlic and sauté for 1 minute.
- Add in vegetable broth, tomatoes, potatoes, zucchini, parsley, bay leaves, thyme, salt and pepper.
- Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes, until potatoes are tender.
- Remove and discard the bay leaves.
- Add pasta, cook for 9-15 minutes longer until aldente.
- Taste and add more salt and pepper as needed, serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Vegetable Noodle Soup
This nutritional information is based off 1 serving (2 cups) of the low calorie vegetable soup recipe above.
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Article History:
- Originally written and published January 10, 2021 by Audrey Johns
- Updated on May 10, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns
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