Vegetable Noodle Soup | In Johnna's Kitchen

Vegetable Noodle Soup

Author Johnna


  • 4 cups Vegetable Stock/Broth (make certain it is gluten-free)
  • 8 cups filtered water
  • 3 stalks celery , finely sliced
  • 2 cloves garlic , minced
  • 1 1/2 cup thinly sliced
  • 1 1/2 cup cut zucchini , cut into 1/3" thick rounds and then quartered
  • 1 1/2 cups diced potato (I used three colors of potatoes in the batch pictured here)
  • 1 medium yellow onion , diced
  • 18 oz . jar of diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste (Please taste before adding salt. The stock/broth you use may be salty.)
  • 1 box Jovial gluten-free egg noodles


  1. In large stock pot or Dutch ovenover medium heat, combine broth and water. Bring to a low boil.
  2. Add all vegetables, except for canned tomatoes, along with basil and oregano. Cook over medium or medium-low until vegetables are tender. Once vegetables are tender, add diced tomatoes. You may wish to add salt and pepper at this point as well.
  3. Bring back to a low boil. Add pasta at this point and cook until noodles are the desired texture, following the box instructions as a guideline.
  4. This soup freezes well for re-heating when made with the referenced Jovial gluten-free noodles. I cannot speak to how well it freezes with other brands of gluten-free pasta.