Low Sodium Vegetable Soup Recipe
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Jump to RecipeThis 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!
Want more great low sodium soups? Try our low sodium chicken and dumplings soup, low sodium egg drop soup, and our favorite low sodium ramen soup.
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
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- 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.
- No Salt Vegetable Stock or Bouillon
- 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
How To Make This Recipe
Step 1: Cook egg noodles according to package instructions. Drain, toss with a olive oil, and set noodles aside.
Step 2: In a large soup pot, heat the olive oil over low heat. Add the onion and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
Step 3: Add in the carrots, potatoes, and zucchini into the pot.
Step 4: Add in the no-salt diced tomatoes, Italian seasoning, and low sodium vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
Step 5: Once the soup is cooked, add in the spinach, lemon juice, and frozen peas, and simmer for an additional 10 minutes.
Step 6: Add in the noodles and serve hot. Taste and adjust seasoning as needed. Drizzle with olive oil (or add a dollop of sour cream) before serving and enjoy!
Recipe FAQs
You can add in cut green beans, butternut squash, mushrooms, or beans if you prefer.
Yes, I used no-salt-vegetable stock to keep this recipe vegetarian, but you can use a no-salt chicken stock or beef stock if desired.
If you have leftovers, you can store them in an airtight container and refrigerate for up to 4 days. You can freeze the leftovers as well, and keep them in a freezer bag or airtight jar for up to 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)
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Vegetable Soup
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 cup frozen peas
- 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, peas, and lemon juice to the soup. Cook for an additional 10 minutes.
- Add the cooked noodles into the soup and serve hot. Taste and adjust seasoning as needed. Drizzle with olive oil before serving and enjoy!
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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Love all the veggies
Made it tonite. Loved it. Is a serving 1 up?
Hello Jane, the serving size is 1/8 of the recipe, or roughly 2 cups. It will depend on the size of the noodles and the size of the vegetables you use, so I would recommend dividing the recipe into 8ths. Please let me know how it turns out if you made it!
– Kelly
How much is a serving? I love the recipe, but cooking for a stage 4 kidney disease patient, I can’t afford to guess.
Hi Melanie, great question. It would be difficult to give an exact serving size based on your ingredients, but I estimate 8 servings is about 2 cups each for a single serving. It really depends on the size of the noodles you use (12 ounces of egg noodles can be different across brands, or vary even more if you use another type of pasta), so I would calculate exact nutrients in the ingredients you use in your kitchen so you know for sure. Since the total recipe is 8 servings each, I would start by dividing it into 2-cup portions to make 8 portions. If you have more or less, then you can adjust the nutrition content accordingly. I hope that helps!
– Kelly
A warm comforting bowl of goodness
To reduce carbs, remove noodles and potatoes? I’m on a liver friendly diet.
I have some questions:
Is the one cup of chopped spinach fresh or frozen? I have never cooked salt-free before. Is it easy to find the tomatoes and the Vegetable stock as no salt added? Thanks so much.
Hello Jenean,
I used fresh spinach, but frozen works equally as well. And yes, finding no-salt-added tomatoes and vegetable stock is easy to find in most large grocery stores – make sure you check the sodium content in the labels to make sure it aligns with your daily dietary needs. Let me know how this soup turns out!
– Kelly