Low Sodium Vegetable Soup Recipe (No Salt Added)

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This low sodium vegetable soup recipe is a hearty lunch or dinner loaded with veggies, egg noodles, and a flavorful low salt broth.  A healthy lunch, perfect to batch cook or meal prep and enjoy all week.

Serve with low sodium crusty bread, top with croutons, or add in some unsalted crackers and enjoy!

low sodium vegetable soup recipe with egg noodles low salt recipes for lunch or dinner

This hearty low sodium homemade vegetable soup recipe is a great vegetarian option for lunch or a light dinner! Even though we eat low sodium, we still enjoy soups year-round and this is the perfect recipe for a cozy night.  I love making a big pot of delicious soup on the weekends and jarring it up for easy prepped lunches.  All you have to do is heat and eat, and you have a comforting meal in no time!

This is a fun take on a classic vegetable soup, loaded with your favorite vegetables. I added low sodium egg noodles with a fun spiral shape – but you can choose your favorite pasta shape too.  This is one fantastic comfort food soup that has tons of flavor without the salt.

This Low Sodium Vegetable Soup Recipe Is

  • Hearty
  • Satisfying
  • Fresh
  • Earthy
  • Great for meal prep lunches
  • Vegetarian & low sodium
low salt vegetable soup with egg noodles healthy low sodium lunch ideas and soup recipes vegetarian

Great Low Sodium Lunch Ideas

This low sodium vegetable soup with noodles is absolutely loaded with veggies for a healthy lunch idea! It has loads of fresh vegetables like onions, tomatoes, celery, carrots, garlic, potatoes, and spinach.  A fantastic and healthy way to get your 5-a-day in.  This recipe is super versatile, so you can add or swap in any veggies you have on hand. This would be fantastic with other fresh veggies like butternut squash, corn, or cauliflower too!

This is a favorite low salt soup recipe of ours, and it has all the elements of a tasty and filling lunch: plant protein, vegetables, and some carbohydrates for energy. Browse all our low sodium lunch recipes here!

What’s In This Healthy Veggie Soup with Noodles Recipe?

  • Egg Noodles: I like these classic egg noodles for soups and casseroles – they are low in sodium, so we keep a few bags stocked in pantry for a quick and easy weeknight dinner.
  • Garlic: for tons of flavor
  • Carrots: for color and a nice sweetness
  • Celery: a classic soup ingredient
  • No Salt Added Diced Tomatoes:  I only use no added salt diced tomatoes, these boxed tomatoes are really great to stock up on! And they have 10 mg of sodium per serving, making it a great way to add tomatoes with a low sodium content.
  • Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety like this one!
  • No Salt Vegetable Stock or Bouillon: I try to stick to homemade vegetable broth for me soup, but I also love this no salt vegetable base in a pinch. You could also use a no-salt-added beef broth or chicken broth if you eat meat.
  • Bay Leaves
  • Potatoes: I used basic yellow potatoes, but you could use red or even sweet potatoes instead.
  • Spinach: use fresh or frozen!
  • Squeeze of lemon juice

Other Optional Add-Ins

  • Green beans – fresh or frozen green beans would be delicious in this soup
  • Bell pepper strips
  • White beans or black beans
  • Fresh parsley or fresh basil to garnish
  • Add frozen peas or corn
low salt vegetable soup recipe healthy low sodium lunches and no salt added vegetarian recipes

Low Sodium Soups Anytime

Soup can be one of the most difficult things to make low sodium (and make it still taste good)!  I’ve made dozens of low sodium soups, and this vegetable noodle soup is a really fantastic version – I highly recommend it.

You can make soups low in sodium by swapping a no-salt-added broth for traditional stocks, and using a good variety of herbs, spices, and a bit of acidity. I love drizzling a little olive oil before serving this easy veggie soup too, it adds a nice touch! Browse all our low sodium soup recipes here, for lunch and dinner inspirations like this easy homemade vegetable soup, without adding salt or preservatives.

How Do I Make This Low Sodium Vegetable Soup Recipe?

  1. Cook egg noodles according to package instructions.  Drain, toss with a little olive oil, and set noodles aside.
  2. In a large pot (or large Dutch oven), heat the olive oil over low heat. Add the onion and garlic and sauté on low for 4 or 5 minutes until vegetables begin to soften.
  3. Add the carrots, celery, no-salt-added diced tomatoes with juice, potatoes, zucchini, Italian seasoning, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
  4. Add spinach and lemon juice to the soup.  Cook for an additional 10 minutes.
  5. Taste and adjust seasoning as needed. Drizzle with olive oil (or add a dollop of sour cream) before serving and enjoy!
  6. Store leftover soup in an airtight container, refrigerate, and enjoy for up to 4 days. Or store in a freezer-safe container, freeze, and enjoy within 3 months.

More Low Sodium Lunch Ideas You’ll Love

Low Sodium Chicken Salad Recipe (No Salt Added)

Low Sodium Minestrone Soup Recipe

Creamy Low Sodium Tomato Soup Recipe

Low Sodium Egg Salad Recipe (Salt Free)

Low Sodium Macaroni Salad Recipe (No Salt Added)

low salt soups healthy vegetable soup low sodium recipes with pasta vegetables and a no salt added broth

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low salt vegetable soup with egg noodles healthy low sodium lunch ideas and soup recipes vegetarian

Low Sodium Vegetable Soup

AuthorKelly Jensen
This low sodium vegetable soup recipe is a hearty lunch or dinner loaded with veggies, egg noodles, and a flavorful low salt broth.  A healthy lunch, perfect to batch cook or meal prep and enjoy all week.
5 from 21 votes
Cook Time 45 minutes
Total Time 45 minutes
Course dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 299 kcal

Equipment

  • large pot

Ingredients
  

  • 12 ounces egg noodles
  • 2 tablespoons olive oil
  • 1 sweet onion sliced
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 1 14-ounce can No-Salt-Added Diced Tomatoes
  • 3 large potatoes chopped into 1/2 inch cubes
  • 1 large zucchini sliced into half moons
  • 1 teaspoon Italian seasoning salt free
  • 8 cups No-Salt-Added Vegetable Stock
  • 1 cup chopped spinach
  • 1 lemon juiced

Instructions
 

  • Cook egg noodles according to package instructions.  Drain, toss with 1 tablespoon olive oil, and set noodles aside.
  • In a large soup pot, heat the remaining tablespoon of olive oil over low heat. Add the onion and garlic and sauté on low for 4 or 5 minutes until vegetables begin to soften.
  • Add the carrots, celery, no-salt-added diced tomatoes with juice, potatoes, zucchini, Italian seasoning, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
  • Add spinach and lemon juice to the soup.  Cook for an additional 10 minutes.
  • Taste and adjust seasoning as needed. Drizzle with olive oil before serving and enjoy!

Nutrition

Calories: 299kcalCarbohydrates: 55gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 36mgSodium: 45mgPotassium: 778mgFiber: 6gSugar: 7gVitamin A: 4325IUVitamin C: 37mgCalcium: 82mgIron: 3mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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5 from 21 votes (18 ratings without comment)

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