Light Tomato-Vegetable Noodle Soup
A comforting, quick soup with fine noodles simmered in a tangy tomato broth packed with fresh vegetables and herbs. This puerto rican-inspired soups ready in about 40 minutes pairs Chicken broth, Fideo noodles, medium, diced Tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Chicken broth
- 1/2 cup Fideo noodles
- 1 medium, diced Tomato
- 1/4 cup, diced Yellow onion
- 2 cloves, minced Garlic
- 1/4 cup, diced Green bell pepper
- 1/4 cup, diced Carrot
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp, chopped Fresh cilantro
- 1 tbsp Lemon juice
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add diced onion and cook for 3 minutes until translucent. Stir in minced garlic and diced bell pepper, cook for 2 minutes until fragrant.
- Step 2: Add diced tomato, diced carrot, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until vegetables soften slightly.
- Step 3: Pour in 4 cups chicken broth, bring to a gentle simmer, then add 1/2 cup fideo noodles. Cook for 10 minutes until noodles are tender and broth thickens slightly.
- Step 4: Stir in 2 tbsp chopped cilantro and 1 tbsp lemon juice. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately.
Frequently asked questions
How long does Light Tomato-Vegetable Noodle Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Light Tomato-Vegetable Noodle Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Light Tomato-Vegetable Noodle Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Light Tomato-Vegetable Noodle Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Light Tomato-Vegetable Noodle Soup?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved this recipe. The noodles were cooked just right and the soup was light but satisfying.
- ★★★★★
This soup is a perfect comfort food on a chilly evening. The tomato flavor is bright and the vegetables are so fresh!
- ★★★★☆
Great recipe, but it took longer than expected. Still, the taste was wonderful.
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