This brothy vegetable noodle soup is perfect for a crisp fall evening.

Its hearty, satisfying and an easy way to get your daily dose of veggies.

We call for dark-green lacinato kale, but curly kale will work just as well.

High angle shot of 3 bowls of Vegetable Noodle soup on a light surface with striped linen

Photo:Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)

Add carrot, celery and onion; cook, stirring occasionally, until softened, about 5 minutes.

Add garlic; cook, stirring constantly, until fragrant, about 1 minute.

Add broth, tomatoes, salt, Italian seasoning, oregano, thyme, pepper and bay leaf.

Overhead photo of Vegetable Noodle Soup ingredients in individual containers

Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist: )

Bring to a boil over high heat.

Add kale and peas; cook, covered, until the kale is wilted, 4 to 5 minutes.

Remove from heat; stir in vinegar.

Overhead photo of carrots, celery, onion and garlic cooking in a pot on a hotplate.

Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)

Divide the soup among 6 bowls; top with Parmesan.

This recipe can be vegetarian-friendly,depending on which pop in of Parmesan cheese you use.

Store in an airtight jar for up to 6 months.

Overhead photo of soup cooking on a hotplate, hand holds up a wooden spoon with tender orzo and vegetables on it.

Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)

Reheat the soup on the stovetop or in the microwave on High until warmed through.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.