Zucchini-Tomato-Noodle Soup
A hearty zucchini and tomato noodle soup bursting with fresh flavors, perfect for comforting meals. Suitable for vegetarians and those seeking a nutritious, flavorful dish.
Ingredients
Instructions
- Combine cubed zucchini and water in a Dutch oven and cook over medium heat until partially done.
- Cook and stir onion in hot butter in a small skillet over medium heat until tender.
- Add the cooked onion mixture, tomatoes, bouillon cubes, garlic, Beau Monde seasoning, salt, and pepper to the zucchini mixture.
- Simmer until the vegetables are tender.
- Add cooked and drained egg noodles to the soup and heat through.
- Serve hot with garlic bread.
Tips & Substitutions
For a creamier soup, consider adding a splash of cream or a dollop of sour cream before serving. If zucchini is not available, yellow squash works well as a substitute. For a heartier dish, add shredded cooked chicken or chickpeas. Adjust the seasoning according to your taste; fresh herbs like basil or parsley can elevate the dish. Pair with garlic bread for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with freshly chopped herbs or grated Parmesan cheese for added flavor. It pairs beautifully with garlic bread or a simple side salad. For a complete meal, consider serving alongside Turkey 'N Hash Brown Casserole or Chicken And Vegetable Turnovers for a comforting dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, adding a splash of water or broth if it thickens. Avoid microwaving as it can overcook the noodles. The soup can also be frozen for up to 3 months; just be aware that the texture may change slightly upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Tomato-Noodle Soup contains roughly 1293 calories, with 35g protein, 177g carbohydrates, and 50g fat. It is an excellent source of vitamin C (118% of the Daily Value), protein (69% of the Daily Value), and iron (55% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2333mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of noodles instead of egg noodles?
Yes, you can substitute egg noodles with any pasta of your choice, such as whole wheat or gluten-free noodles. Just adjust the cooking time according to the pasta type you use, as some may require different cooking durations.
Is there a vegetarian version of this soup?
Absolutely! To make it vegetarian, simply omit the chicken bouillon cubes and use vegetable broth instead. The soup will still be flavorful with the seasoning and fresh ingredients. You can also add more vegetables like carrots or bell peppers to enhance the nutrition.
How can I make this soup spicier?
For a spicier kick, add red pepper flakes or a dash of hot sauce to the soup while it simmers. You could also incorporate diced jalapeños or a pinch of cayenne pepper, adjusting the amount to suit your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).